A crispy and flavorful vegan take on classic fish and chips. This recipe uses heart of palm coated in a seasoned batter and deep-fried to golden perfection. Serve with your favorite dipping sauce for a satisfying plant-based meal.
Heart of Palm
Kelp Granules
All-purpose flour
Unsweetened non-dairy milk
Fish Fry powder (vegan)
Lemon juice (optional)
Nutritional yeast (optional)
Aquafaba (optional)
Panko breadcrumbs (optional)
Large bowl for mixing batter
Deep fryer or large skillet
Prepare the Heart of Palm:
Cut the heart of palm into desired shapes, such as strips or fillets.
Create the Batter:
In a bowl, combine the flour, kelp granules, and fish fry powder.
Gradually add the non-dairy milk, lemon juice (optional), nutritional yeast (optional), and aquafaba (optional) to the dry ingredients, whisking until a smooth batter forms. The batter should have a thick, pouring consistency.
For a crispier coating, add panko breadcrumbs to the batter.
Coat the Heart of Palm:
Dip the prepared heart of palm pieces into the batter, ensuring they are evenly coated.
Fry the Vegan Fish:
Heat oil in a deep fryer or large skillet to 350°F (175°C).
Carefully add the battered heart of palm pieces to the hot oil, frying in batches to avoid overcrowding.
Fry until golden brown and crispy, about 2-3 minutes per side.
Drain and Serve:
Remove the fried heart of palm pieces from the oil and drain on paper towels to remove excess oil.
Serve hot with your favorite dipping sauces, such as tartar sauce or ketchup.
For a more authentic fish-like flavor, consider adding a few drops of liquid smoke to the batter.
Experiment with different herbs and spices to customize the flavor profile.
Serve with a side of tartar sauce or lemon wedges for a classic fish and chips experience.
Enjoy your delicious vegan fish fry!
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