This beer-battered vegan fish is made from hearts of palm and seasoned beer batter then fried until golden brown and crispy. Best served with vegan tartar sauce!
As a child, I loved fish because growing up in a Mediterranean country I ate it every day. I actually missed more fish than meat when I went plant-based, so I hope this beer-battered vegan fish recipe helps those of you who also miss fish.
I have already shared other vegan fish recipes on the blog, such as my vegan tuna, vegan smoked salmon or hearts of palm calamari. Hearts of palm is a great ingredient for replicating the texture of fish, so I used it one more time and it came out great.
This recipe only requires 9 ingredients which are very easy to find, except maybe Old Bay Seasoning depending on where you live, but don’t worry, just follow my recipe which is super easy and ready in less than 2 minutes.
Also, be careful as not all beers are vegetarian-friendly. Bernivore A great resource to double check that the alcohol you are using is vegan
If you miss fish and chips, you have to try this delicious dish. It is so crispy and full of flavor. Serve it with my vegan tartar sauce and baked french fries for the most delicious vegan fish and chips you’ve ever tried!
Note the ingredients
- Canned hearts of palm.
- Breadcrumbs: Use gluten-free if necessary.
- Dry ground nori: Use store-bought or add a nori sheet to a high-speed blender and blend until you have nori flakes. You can also finely slice the nori sheet with a knife.
- Old Bay Seasoning: You can use store bought or try my 2-Minute Old Bay Seasoning Recipe. You can also omit this ingredient if you want, or add a little paprika instead. However, the recipe works best with this spice.
- salt: I used ionized salt, but any salt will do.
- All-purpose flour: I made this recipe using only all-purpose flour, but I think it might work if you used another kind. However, you may need to add more or less. For a gluten-free version of this recipe, use my gluten-free flour mix.
- garlic powder: You can also use onion powder.
- Ground Pepper: Fresh black pepper tastes amazing. However, I find store bought more convenient and easier to measure with teaspoons.
- beer: If you want to make this recipe alcohol-free, you can use sparkling water. Also, be careful because not all beers are vegetarian. Double check that the beer you’re using is vegan-friendly. Bernivore A great resource for that.
How to make this recipe
- Add all fish ingredients to a food processor and pulse until combined.
- Use your hands to make a fish-like shape, about 2-3 inches (5-7.5 cm) long and 1 inch (2.5 cm) wide.
- Transfer the sticks to a baking sheet lined with parchment paper and refrigerate while you prepare the batter.
- Mix all batter dry ingredients.
- Gradually stir in the beer until a batter forms.
- Heat the oil in a large, heavy-bottomed pot.
- Quickly dip the fish sticks in the batter and shake off the excess batter.
- Carefully lower it into the oil, pulling it away from you, one piece at a time. Fry for 2-3 minutes, for each side, or until golden brown.
- Remove from oil, and place on a wire rack.
- Serve immediately with vegan tartar sauce and enjoy!
You’ll find the complete recipe with measurements on the recipe card below.
Pro tips
- Beer must be very cold. The colder, the better. Hitting the cold batter in the hot oil makes the fried fish super-crispy.
- Using a thermometer Frying food is always a good idea. This is the best way to check the oil to find out the temperature. You can also use a deep fryer’s thermostat.
- Pitha can be made ahead and store overnight in the refrigerator. The fish sticks will actually become crispier.
- Vegetarian fish sticks with adulterated fat can occur due to the oil not being hot enoughThat’s why controlling oil temperature is so important.
Frequently Asked Questions
It is made mainly of hearts of palm and breadcrumbs, but also contains salt, Old Bay seasoning and nori flakes. The last two ingredients give it a fishy flavor.
Beer is usually made from water, barley or grains such as wheat, yeast and hops. All of these ingredients are vegan, and in fact, most beers are vegan, but some breweries add non-vegan ingredients to clarify, color, or flavor the beer. Use Barnivore To double check that the beer you are using is vegan-friendly.
It will stay crisp for 15-20 minutes, so is best served hot, but you can store leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, place leftovers in an air fryer or oven at 350ºF (180ºC) until hot and crisp. You can reheat them in a wok with a tablespoon of oil. I recommend reheating in an air fryer or fan oven and the fish will crisp up again.
Yes, and it’s very easy. You just need to use gluten-free breadcrumbs, gluten-free beer (or sparkling water), and rice flour or a gluten-free flour mixture.
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Bear Battered Vegan Fish
This beer-battered vegan fish is made from hearts of palm and seasoned beer batter then fried until golden brown and crispy. Best served with vegan tartar sauce!
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Serving: 8 he too
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instructions
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Add all fish ingredients to a food processor (palm hearts, breadcrumbs, nori, Old Bay seasoning, and salt), and pulse until combined. You simply stick it together and press it into a firm shape, but make sure there’s still some texture and even bulk.
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Use your hands to make a fish-like shape about 2-3 inches long and 1 inch wide. I used about 2 tablespoons of mixture for each stick, to get about 8 fish sticks. Press the sticks together firmly.
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Transfer the sticks to a baking sheet lined with parchment paper and refrigerate while you prepare the batter.
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Mix all the batter dry ingredients (flour, Old Bay seasoning, garlic powder, salt and pepper).
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Gradually stir in the beer until a batter forms.
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Heat the oil in a large, heavy-bottomed pot or a deep fryer with a kitchen thermometer until it reaches 350°F (180°C).
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Quickly dip the fish sticks in the batter and shake off the excess batter.
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Carefully lower it into the oil, pulling it away from you, one piece at a time. Do not crowd the pot, fry in batches. Fry for 2-3 minutes, for each side, or until golden brown.
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Remove from oil, and place on a wire rack to drain excess oil and keep fish sticks crisp.
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Serve immediately with vegan tartar sauce, or refrigerate leftovers in an airtight container for 3-4 days.
Comment
- Use gluten-free breadcrumbs if needed.
- Use store-bought dried crumbled nori or add a nori sheet to a high-speed blender and blend until you have nori flakes. You can also finely slice the nori sheet with a knife.
- Use store-bought or homemade Old Bay seasoning. You can omit this ingredient, or add some paprika instead. However, the recipe works best with this spice.
- I made this recipe using only all-purpose flour, but I think it could work if you used another type. However, you may need to add more or less. For a gluten-free version of this recipe, use my gluten-free flour mix.
- Garlic powder can be substituted with onion powder.
- Sparkling water can be used instead of beer to make this recipe alcohol-free. Double check that the beer you’re using is vegan-friendly. Bernivore A great resource for that.
- Nutritional information is calculated with 1 cup of canola oil, but your fish sticks may absorb more or less oil.
nutrition
Worship: 1fish stick | Calories: 329kcal | Sugars: 16g | Protein: 3.1g | Fat: 27.9g | Saturated Fat: 2.2g | Sodium: 505mg | Fiber: 1.4g | Sugar: 0.5g
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