Crispy Beer-Battered Vegan Fish Sticks with Homemade Tartar Sauce: Your Ultimate Plant-Based Seafood Delight
Craving that classic crispy, golden-brown exterior and flaky, tender interior of your favorite fish sticks, but adhering to a plant-based diet? Look no further! These beer-battered Vegan Fish Sticks are a game-changer, perfectly delivering on taste and texture. Paired with a zesty, creamy homemade vegan tartar sauce, they are an absolute delight. Prepare to savor every bite of this surprisingly simple, yet incredibly satisfying, vegan seafood experience.
Imagine this: vegan fish and chips. With this recipe, you can easily whip up a batch of these incredible faux fish sticks, serve them alongside crispy fries, and enjoy a plant-based twist on the beloved British pub staple. Or, get creative and use these versatile vegan fish sticks to craft delicious vegan fish tacos. Perhaps you’ll simply devour them on their own, dipping each golden stick into a generous dollop of that creamy, tangy tartar sauce. Whatever your preference, if you’ve been on the hunt for an authentic-tasting vegan seafood recipe, these crispy fish sticks are poised to become your new go-to whenever a “fishy” craving strikes.
For many transitioning to a plant-based diet, seafood can be one of the hardest items to forgo. That’s precisely why discovering this recipe was such a revelation for me! The moment I took my first bite of these homemade vegan fish sticks, I was over the moon. The secret, I quickly learned, lies in meticulous seasoning. I combined all the essential “fishy” and salty flavors – earthy crushed nori for that unmistakable ocean essence and the classic Old Bay seasoning for a savory, aromatic kick. These are expertly paired with the naturally flaky texture of hearts of palm, all brought together with my perfectly reliable beer batter recipe. The result? A truly remarkable culinary illusion: a crunchy, golden-brown exterior giving way to a tender, flaky interior that genuinely tastes like fish!
Essential Ingredients for Flawless Vegan Fish Sticks
Creating these remarkably flavorful vegan fish sticks requires a few key components. Below is an overview of the stars of this recipe, highlighting why each ingredient is crucial for achieving that authentic taste and texture. You’ll find the complete recipe with precise measurements and detailed instructions further down in the recipe card.
For the Irresistible Vegan Fish Sticks:
- Hearts of Palm: This is the foundational ingredient for our “fish.” Their unique fibrous, yet tender and naturally flaky texture, makes them an ideal substitute for fish fillets. They easily absorb flavors, acting as a perfect canvas for our seasonings.
- Breadcrumbs: Essential for binding the hearts of palm mixture and contributing to the overall texture. You can use either gluten-free or regular breadcrumbs, depending on your dietary needs.
- Old Bay Seasoning: A legendary American spice blend synonymous with seafood. Its distinctive mix of spices, including celery salt, paprika, and black pepper, is incredibly effective at tricking your brain into perceiving a “fishy” flavor, even in a plant-based dish.
- Dried Crumbled Nori: This is the secret ingredient for an authentic ocean flavor! Nori, the same edible seaweed used in sushi, provides that subtle, briny taste of the sea. Don’t skip it; it’s absolutely vital for creating that distinctive fish flavor.
- Sea Salt: Enhances all the flavors and provides the necessary salinity.
- Ground Black Pepper: Adds a touch of warmth and gentle spice.
For the Crispy Beer Batter:
- Flour: The base of our batter, creating a light and crisp coating. All-purpose flour or a 1:1 gluten-free baking flour blend works wonderfully.
- Salt: For seasoning the batter itself, ensuring every layer is flavorful.
- Pepper: A subtle spice addition to the batter.
- Garlic Powder: Adds a savory depth that complements the other seasonings.
- Old Bay Seasoning: Doubling down on this key seasoning in the batter ensures that authentic seafood flavor permeates every crunchy bite.
- Beer or Sparkling Water: This is what makes the batter incredibly light and crispy. The carbonation creates air pockets, resulting in a perfectly airy texture. For beer, choose a pale-colored ale like a lager or pilsner; avoid dark, heavy stouts or strongly flavored craft beers that might overpower the delicate “fish” flavor. Sparkling water is an excellent non-alcoholic alternative that still delivers on crispiness.
For the Zesty Vegan Tartar Sauce:
- Vegan Mayo: The creamy foundation of our tartar sauce. Use your favorite store-bought brand, or easily make your own homemade vegan mayonnaise for an extra fresh touch.
- Lemon or Lime Juice: Adds essential brightness and tanginess, cutting through the richness of the fried fish sticks.
- Chopped Pickles or Sweet Relish: Provides a delightful texture and a burst of briny, sweet, or sour flavor, characteristic of classic tartar sauce.
- Salt: Balances the flavors.
- Pepper: A hint of spice.
- Fresh Dill: Indispensable for its fresh, herbaceous aroma and flavor that perfectly complements seafood dishes.
The Ideal Oil for Frying:
- Peanut Oil or Safflower Oil: These oils are excellent for deep frying due to their high smoke points and neutral flavor, ensuring your fish sticks cook evenly to a golden crisp without imparting unwanted tastes.
Understanding Hearts of Palm: The Perfect Plant-Based “Fish”
If you’re new to cooking with hearts of palm, you’re in for a treat! Harvested from the inner core of certain palm trees, hearts of palm have a truly unique texture. It’s often compared to artichoke hearts, but with a distinct fibrous yet tender quality that allows it to flake beautifully once processed and cooked. This natural flakiness is precisely why hearts of palm are an unparalleled choice for replicating the texture of fish in vegan recipes. Just like tofu, hearts of palm are wonderfully neutral in flavor, making them incredibly versatile. They readily absorb any seasonings and marinades you introduce, making them an ideal canvas for our “fishy” flavor blend.
Crafting Crispy Vegan Fish Sticks and Zesty Tartar Sauce
Forget disappointing store-bought plant-based seafood! You’ll be amazed at how simple and satisfying it is to create perfectly crispy and flavorful vegan fish sticks right in your own kitchen.
Step 1: Prepare the Vegan Tartar Sauce. In a small bowl, combine all the ingredients for the tartar sauce. Stir them thoroughly until well mixed. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to achieve your desired flavor balance. Cover and refrigerate while you prepare the fish sticks; this allows the flavors to meld beautifully and ensures it’s perfectly chilled for serving.
Step 2: Prepare the Fish Stick Mixture. Place all the ingredients for the vegan fish sticks (hearts of palm, breadcrumbs, Old Bay, nori, salt, and pepper) into a food processor. Pulse the mixture in short bursts until it becomes flaky and thoroughly combined. This process usually takes about one minute. The goal is a texture that you can easily press into a firm shape, but it should still retain some flakiness, not turn into a smooth mush. This ensures a delightful “fish-like” texture once cooked.
Step 3: Shape the Fish Sticks. Transfer the prepared “fish” mixture onto a baking sheet lined with parchment paper or a silicone mat. Using clean hands, firmly press and shape the mixture into individual fish sticks. Aim for approximately 8 sticks, using about two tablespoons of mixture for each. A good size is roughly 3 inches long and 1 inch wide. It’s crucial to press the mixture together very firmly to ensure the sticks hold their shape and don’t disintegrate during frying. Once shaped, place the baking sheet in the refrigerator to allow the sticks to firm up slightly while you prepare the batter.
Step 4: Prepare the Beer Batter. In a large, wide bowl (wide enough to comfortably dip the fish sticks), whisk together all the dry batter ingredients (flour, salt, pepper, garlic powder, and Old Bay seasoning). Once thoroughly combined, gradually pour in the beer or sparkling water, stirring constantly until you achieve a smooth, lump-free batter. The consistency should be like a thick pancake batter, easily coating the back of a spoon.
Step 5: Fry the Fish Sticks to Golden Perfection. Heat about 1 cup of peanut or safflower oil in a large, deep skillet or cast-iron pan over medium-high heat. The oil should reach approximately 350-375°F (175-190°C) – you can test it by dropping a tiny bit of batter in; it should sizzle immediately. Remove the firm fish sticks from the fridge. Dip each stick fully into the prepared beer batter, allowing any excess batter to drip off. Carefully place the coated fish sticks into the hot oil, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes on each side, or until they achieve a beautiful golden-brown color and are wonderfully crispy. Once cooked, transfer the fried fish sticks to a plate lined with paper towels to absorb any excess oil, helping them stay extra crisp.
Step 6: Serve and Enjoy! Once all the beer-battered vegan fish sticks are fried to perfection, serve them immediately while they are hot and crispy. They are fantastic served with the homemade vegan tartar sauce for dipping, alongside a generous portion of your favorite chips (fries) or a fresh side salad. Get ready for a truly satisfying meal!
Expert Tips for Making the Best Vegan Fish Sticks
To ensure your vegan fish sticks turn out perfectly crispy, flaky, and full of flavor every time, keep these helpful tips in mind:
- Achieving the Perfect Shape: I recommend using about 2 tablespoons of the “fish” mixture for each stick. This yields sticks that are roughly 3 inches long and 1 inch wide, a size that cooks evenly and is less prone to breaking during frying. While you can make them slightly smaller for “fish bites,” making them significantly larger might increase the chance of them falling apart in the hot oil. Always press the mixture firmly when shaping!
- Optimizing Oil Usage: While a shallow fry helps achieve maximum crispness, you can certainly use less oil if you prefer. However, I strongly advise against baking these particular beer-battered fish sticks in the oven. The beer batter relies on hot oil to puff up and become truly crispy; baking will result in a much softer texture that doesn’t capture the essence of classic fried fish.
- Don’t Over-Process the Hearts of Palm: When pulsing the hearts of palm mixture in the food processor, be careful not to overdo it. You want a flaky texture, not a smooth paste. Over-processing will make the sticks dense and less “fish-like.” Aim for a consistency where some small chunks of hearts of palm are still visible.
- Maintain Oil Temperature: Consistency in oil temperature is key for even cooking and crispiness. If the oil isn’t hot enough, the batter will absorb too much oil and become greasy. If it’s too hot, the batter will burn before the inside is fully heated through. Use a thermometer if you have one, or test with a small drop of batter as described in the instructions.
- Prevent Overcrowding: Fry the fish sticks in batches to avoid lowering the oil temperature significantly. Overcrowding the pan can lead to soggy, rather than crispy, results. Give each stick enough space to cook evenly.
- Creative Serving Suggestions: While the homemade vegan tartar sauce is divine, feel free to experiment! These fish sticks are also fantastic with a fresh squeeze of lemon, a sprinkle of fresh parsley, or even a vibrant Mango Basil Salsa for a tropical twist. Pair them with coleslaw, roasted vegetables, or a simple green salad for a complete meal.
Storing and Reheating Leftovers
These beer-battered vegan fish sticks are truly at their best when enjoyed fresh, straight from the pan, while they are at their crispiest. For this reason, I generally don’t recommend making them far in advance for meal prep.
However, if you do find yourself with some delicious leftovers, you can store them in an airtight container in the refrigerator for 3 to 4 days. To reheat and revive their crispness, place them in a preheated 350ºF (175ºC) oven for about 10-15 minutes, or until warmed through and re-crisped. Alternatively, you can reheat them gently in a pan on the stovetop with a tablespoon of oil over medium heat, flipping occasionally, until golden and hot.
Can This Recipe Be Frozen?
Unfortunately, the delicate beer batter on these specific vegan fish sticks doesn’t fare well when frozen and reheated; it tends to lose its characteristic crispness and can become soggy. Therefore, this is not an ideal recipe for freezing with the beer batter intact.
However, if you’re keen on making a freezer-friendly batch of vegan fish sticks, I recommend skipping the beer batter entirely. Instead, opt for a coating made with panko breadcrumbs. You can coat the shaped hearts of palm mixture in a thin layer of flour, then dip in a plant-based milk wash, and finally coat generously in panko. These panko-crusted fish sticks can be frozen uncooked on a baking sheet until solid, then transferred to an airtight freezer bag for up to 3 months. When ready to enjoy, simply bake them directly from frozen in a 350ºF (175ºC) oven for approximately 15-20 minutes, or until they are golden brown and heated through. This method will yield a wonderfully crispy, freezer-friendly alternative!
Enjoy, friends! If you try this incredible vegan fish stick recipe, please remember to snap a photo and tag #jessicainthekitchen on Instagram! We absolutely love seeing your culinary creations. We’d also be thrilled if you could leave a comment below and give the recipe a rating. Your feedback is greatly appreciated!
Vegan Fish Sticks (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 !!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.