Vegan Fish Sticks (with Vegan Tartar Sauce)
These homemade fish sticks are made vegan with flaky hearts of palm. They're beer-battered and crispy on the outside, tender on the inside, and perfect with vegan tartar sauce.
Ingredients
For the "Fish" Sticks
- 1 14 oz. jar 396g of hearts of palm, drained, rinsed and pat dry and chopped up
- ½ cup breadcrumbs, gluten free or regular 30g
- 1 teaspoon old bay seasoning
- 1 tablespoon dried crumbled nori
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Beer Batter
- 1 1/2 cup flour of your choice Bob's Red Mill 1:1 Baking Flour weight is 222g
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon old bay seasoning
- 1 cup beer or sparkling water
Vegan Tartar Sauce
- ½ cup vegan mayonnaise 112g
- 1 teaspoon lemon or lime juice
- 1 tablespoon chopped pickles or sweet relish
- A pinch of salt Less than ¼ teaspoon
- A pinch of pepper
- 1 tablespoon freshly chopped dill
Oil for Frying
- 1 cup peanut oil or safflower oil 224g
Instructions
Vegan Tartar Sauce
- Stir all the ingredients together. Taste and add more salt or seasoning as preferred. Set in the fridge until you're ready for it!
Fish Sticks
- In a food processor, PULSE all the fish sticks ingredients above until combined, for about 1 minute and you can easily stick it together and press into a firm shape. You want to still have some flakiness to it so don’t mix it too much that it’s mushy.
- Dump the mixture onto a baking sheet lined with parchment paper or a silicone mat or even a plate lined with parchment paper and press together. Then shape the mixture into individual fish sticks, using about two tablespoons of mixture for each stick, to get about 8 fish sticks. Make sure that you press the sticks firmly together - you want it to be a solid piece for when you are battering it. I did roughly into 3 inches long and 1 inches wide. Set it in the fridge to harden up a bit while you make you batter.
- Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
- Heat up a pan with the oil (I like using peanut oil or safflower oil since it won't be bitter). You can definitely make these with less oil, just test one first to see how it works for your preference!
Remove the raw fish sticks from the fridge, dip into the batter, allowing the excess to drip off.
Fry for 2-3 minutes on each side on high heat, depending on your oil's heat, until golden brown. Keep an eye on these so you don't burn them, and don't take them out until they are golden brown. Remove from oil and place on a paper towel to absorb any oil. - Make some crispy chips/fries on the side! Serve with some chips on the side and tartar sauce and enjoy !!
Video
Notes
How to store: These are best eaten fresh, so I don’t recommend making them for meal prep. If you have leftovers, refrigerate them for 3 to 4 days and reheat them in a 350ºF oven or in a pan with a tablespoon oil.
Nutrition
Calories: 421kcal | Carbohydrates: 48g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 626mg | Potassium: 1342mg | Fiber: 2g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 3mg