Vegan Fish And Chips Recipe

Crispy Golden Vegan Fish and Chips Recipe – Ocean Flavor, No Sea

Crispy plant-based vegan fish and chips have become my unexpected culinary adventure this season.

Curious cooks can transform humble ingredients into a delightful meal without seafood.

Jackfruit mimics tender fish textures while creating a satisfying crunch.

Perfectly golden battered alternatives bring nostalgic comfort to your plate.

Modern kitchens can easily recreate classic British fare using clever techniques.

Creative seasonings make this dish shine with remarkable depth.

You’ll love how simple ingredients create such incredible flavor magic.

Why Vegan Fish And Chips Is A Plant-Based Win

  • Craft Gourmet Vegan Delight: Transform humble hearts of palm into a mouthwatering seafood-inspired dish that'll impress even meat-lovers.
  • Master Quick Cooking Technique
  • Customize with Playful Variations: Experiment with different spices, dipping sauces, and breadcrumb coatings to make the recipe uniquely yours.
  • Nutrition-Packed Plant Alternative: Enjoy a protein-rich meal that's lower in calories and completely cruelty-free compared to traditional fish and chips.

What You’ll Need For Vegan Fish And Chips Success

Main Protein:
  • Hearts of Palm: A tender, mild-flavored vegetable that mimics the texture of fish in this plant-based recipe.
Coating Ingredients:
  • Cornstarch, Paprika, Seasoned Flour, Panko Breadcrumbs: Create a crispy, flavorful exterior that provides a crunchy texture similar to traditional fish coating.
Liquid Ingredients:
  • Plant-Based Milk, Apple Cider Vinegar: Combine to create a tangy buttermilk substitute that helps the breading adhere to the hearts of palm.
Potato Ingredients:
  • Potatoes: Provide the classic chips component with a rustic texture and nutritional value when cooked with skin on.
Frying and Seasoning Ingredients:
  • Vegetable Oil, Seaweed Flakes, Salt: Ensure crispy cooking, add oceanic flavor, and enhance the overall taste of the dish.
Optional Serving Ingredients:
  • Vegan Tartar Sauce, Malt Vinegar: Offer traditional accompaniments that complement the vegan fish and chips.

How To Make Vegan Fish And Chips That Crisp Just Right

Step 1: Prepare Hearts of Palm

Drain and thoroughly pat dry the hearts of palm using paper towels to remove all excess moisture. This ensures a crispy texture when frying.

Step 2: Slice Palm Pieces

Cut the hearts of palm into rectangular fish-stick-like pieces. Make sure each piece is uniform in thickness to guarantee even cooking and consistent texture.

Step 3: Create Plant-Based Buttermilk

Combine plant-based milk with apple cider vinegar and let the mixture sit for 5 minutes. This will create a tangy buttermilk substitute that helps the breading stick to the palm pieces.

Step 4: Set Up Dredging Stations

Prepare three separate bowls for coating:
  • Cornstarch mixed with paprika
  • Seasoned flour mixture
  • Panko breadcrumbs

Step 5: Coat Palm Pieces

Dip each hearts of palm piece through the coating process:
  • First, coat completely in cornstarch mixture
  • Next, dunk in plant-based buttermilk
  • Finally, generously cover with seasoned panko breadcrumbs

Step 6: Prepare Potato Chips

Slice potatoes into thick, rustic chips. Keep the skin on to add extra texture and nutritional value.

Step 7: Heat Cooking Oil

Warm vegetable oil in a deep skillet or fryer until it reaches 375°F. Maintain a consistent temperature to ensure crispy results.

Step 8: Fry Palm Pieces

Carefully lower the breaded hearts of palm into hot oil. Fry until golden brown and crispy, cooking approximately 3-4 minutes on each side.

Step 9: Drain Fried Items

Remove the “fish” and chips using a slotted spoon. Place on a wire rack to drain excess oil and maintain crispiness.

Step 10: Add Final Touches

Sprinkle seaweed flakes and salt over the fried items immediately after cooking to enhance the oceanic flavor profile.

Step 11: Serve and Enjoy

Plate the vegan fish and chips with optional vegan tartar sauce or malt vinegar for an authentic fish and chips experience.

Pro Tips For Crunchy, Flavorful Vegan Fish And Chips

  • Drain Hearts of Palm Perfectly: Pat the hearts of palm completely dry with paper towels to prevent sogginess and ensure crispy coating.
  • Master Even Coating Technique: Dip each piece systematically through cornstarch, buttermilk, and breadcrumbs for consistent golden-brown crust.
  • Control Oil Temperature Carefully
  • Boost Oceanic Flavor Naturally: Sprinkle seaweed flakes immediately after frying to enhance authentic seafood taste and aroma.
  • Preserve Crispiness Strategically: Use a wire rack when draining to keep breading crunchy and prevent soggy bottoms on your vegan fish and chips.

Cool Variations For Vegan Fish And Chips Fans

  • Coastal Herb Infusion: Replace paprika with a blend of dried thyme, rosemary, and dill for a Mediterranean-inspired coastal flavor profile.
  • Spicy Caribbean Crunch: Add cayenne pepper and jamaican jerk seasoning to the cornstarch mixture for a bold, fiery version of the classic dish.
  • Asian Fusion Crisp: Incorporate sesame seeds into breadcrumbs and serve with wasabi-spiked vegan mayo for an eastern-inspired interpretation.
  • Cajun Southern Style: Mix cajun spice blend into flour coating and pair with remoulade sauce for a Louisiana-inspired seafood alternative.

What Pairs Well With Vegan Fish And Chips Anytime

  • Pair with Zesty Citrus Spritzer: Craft a refreshing drink mixing lemon, lime, sparkling water, and a hint of mint to cut through the richness of the fried dish.
  • Complement with Crisp Green Salad: Toss together arugula, cucumber, and radish with a light lemon-herb vinaigrette to balance the hearty texture of fish and chips.
  • Match with Tangy Vegan Coleslaw: Blend shredded cabbage, carrots, and a creamy vegan dressing made from cashew mayo for a cool, crunchy side that enhances the main course.
  • Elevate with Craft Beer Pairing: Select a light, hoppy pale ale or wheat beer to cut through the oil and provide a refreshing contrast to the crispy, golden-brown meal.

How To Store Vegan Fish And Chips Without The Sog

  • Revive crispy texture by baking in a preheated oven at 400°F for 10-12 minutes. Spread pieces on a baking sheet in a single layer to ensure even heating and maintain crunchiness.
  • Wrap uncooked breaded hearts of palm individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before frying to preserve texture and flavor.
  • Keep breading ingredients separate and dry until ready to cook.

Vegan Fish And Chips FAQs You’ll Appreciate

  • What makes hearts of palm a good fish substitute?

Hearts of palm have a tender, flaky texture similar to white fish, making them an excellent plant-based alternative with a mild flavor that easily absorbs seasonings.

  • Can I make this recipe gluten-free?

Yes, simply substitute the regular flour with gluten-free flour blend and use gluten-free panko breadcrumbs to create a celiac-friendly version of the dish.

  • How do I ensure the hearts of palm are crispy?

Pat the hearts of palm completely dry before breading, use high-heat oil at the correct temperature (375°F), and avoid overcrowding the pan to maintain maximum crispiness.

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Vegan Fish And Chips Recipe

Vegan Fish And Chips Recipe


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4.8 from 33 reviews

  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Crispy Vegan Fish and Chips redefine classic British comfort food with plant-based magic. Delicate hearts of palm mimic flaky fish while golden beer batter creates irresistible crunch you’ll savor with traditional malt vinegar and zesty tartar sauce.


Ingredients

Scale

Main Ingredients:

  • 2 large hearts of palm
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 large potatoes

Batter and Seasoning:

  • 1/2 cup plant-based milk
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried seaweed flakes
  • 1 tsp garlic powder

Cooking and Coating:

  • 2 cups vegetable oil
  • 1/4 cup cornstarch
  • 1 tsp paprika
  • 1/2 cup nori sheets (optional)

Instructions

  1. Drain and rinse hearts of palm, then pat dry thoroughly with paper towels to remove excess moisture.
  2. Slice hearts of palm into fish-stick-like rectangular pieces, ensuring uniform thickness for even cooking.
  3. Create a tangy plant-based buttermilk by mixing plant-based milk with apple cider vinegar, letting it curdle for 5 minutes.
  4. Prepare a seasoned dredging station with cornstarch mixed with paprika in one bowl, seasoned flour mixture in another, and panko breadcrumbs in a third.
  5. Dip each hearts of palm piece first into cornstarch mixture, ensuring complete coverage, then into buttermilk, and finally coat generously with seasoned panko breadcrumbs.
  6. Cut potatoes into thick, rustic chips, leaving skin on for extra texture and nutrition.
  7. Heat vegetable oil in a deep skillet or fryer to 375°F, maintaining consistent temperature for crispy results.
  8. Carefully lower breaded hearts of palm into hot oil, frying until golden brown and crispy, approximately 3-4 minutes per side.
  9. Remove “fish” and chips with a slotted spoon, placing on wire rack to drain excess oil and maintain crispiness.
  10. Sprinkle with additional seaweed flakes and salt immediately after frying for enhanced oceanic flavor.
  11. Optional: Serve with vegan tartar sauce or malt vinegar for authentic fish and chips experience.

Notes

  • Choose firm, fresh hearts of palm to mimic the delicate texture of white fish, ensuring they are well-drained and patted completely dry for maximum crispiness.
  • Experiment with different plant-based milks like soy or almond for unique buttermilk variations, balancing tanginess and richness.
  • Add extra seasonings to breadcrumb mixture like Old Bay or kelp powder to intensify the seafood-like flavor profile without overwhelming the delicate hearts of palm.
  • For gluten-free option, substitute wheat flour with chickpea or rice flour and use gluten-free panko breadcrumbs to maintain crispy exterior.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch, Dinner, Snacks
  • Method: Frying
  • Cuisine: British

Nutrition

  • Serving Size: 4
  • Calories: 380
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg
Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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