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‘Beer’ Battered Fancy Faux Fish & Chips
We are skipping the fish in 2024 and going flavour-loaded faux instead. Statistically speaking, many people do not eat fish or do not eat fish in large amounts. Plant-based fish alternatives are hitting the shelves with carrots instead of lox, trumpet mushrooms for scallops, and root vegetables in sushi rolls and poke bowls. If you go with this trend, don't forget to top up on omega-3 fatty acids, as fish products are one of our primary food sources!
YIELDS
4
Ingredients
Tartar Sauce
- 1 cup plain Greek yogurt
- 1 cup finely chopped dill pickles
- 2 teaspoons dried dill, or 2 tablespoons fresh
- 2 tablespoons fresh lemon juice (about 1 lemon squeezed)
- 1/4 teaspoon salt
Fish
- 2 x 15-ounce cans hearts of palm, drained and rinsed
- 1/2 cup panko bread crumbs
- 2 tablespoons vegan mayonnaise
- 3 tablespoons crumbled nori sheets
- 1 teaspoon fish seasoning
- 3/4 teaspoon salt
- 1 1/2 cups all purpose flour (you can also try 1 cup flour and 1/2 cup ground flax for omega-3’s)
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon fish seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beer or sparkling water
- Avocado oil, safe for frying
Directions
Tartar Sauce
- Combine ingredients in a small bowl and set aside.
Fish
- Add the drained hearts of palm, bread crumbs, vegan mayo, crumbled nori, fish seasoning and salt to a food processor.
- Pulse several times to combine, but make sure there is still some texture and even large chunks. Don't process it into a paste. Add another 1/4 cup of breadcrumbs and pulse if the mixture seems wet.
- Using your hands, form it into fish-like shapes, about 2-3 inches long and 1 inch wide. Use about two tablespoons per fish stick.
- Place the sticks on a plate lined with parchment paper and let them chill in the refrigerator while you prepare the batter.
Batter
- Whisk together the flour, garlic powder, paprika, fish seasoning, salt and pepper.
- Gradually whisk in the beer until a batter forms and is smooth
Fry the Fish
- Add oil to a large, heavy-bottomed pot about 2-3 inches deep. Heat to 375 degrees F, using a thermometer for best results and safety.
- Quickly dip the chilled fish sticks into the batter one at a time, then place them carefully in the hot oil. I drop them in and carefully out of the batter with a fork. Handle them gently, or they will fall apart, but once they are fried, they are sturdy.
- Cook for about 3 minutes on each side until golden brown.
- Drain on a wire rack. Enjoy immediately with Tartar Sauce.
