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
What You’ll Need For Vegan Fish And Chips Success
Main Protein:Coating Ingredients:Liquid Ingredients:Potato Ingredients:Frying and Seasoning Ingredients:Optional Serving Ingredients: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:Step 5: Coat Palm Pieces
Dip each hearts of palm piece through the coating process: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
Cool Variations For Vegan Fish And Chips Fans
What Pairs Well With Vegan Fish And Chips Anytime
How To Store Vegan Fish And Chips Without The Sog
Vegan Fish And Chips FAQs You’ll Appreciate
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.
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.
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.
PrintVegan Fish And Chips Recipe
- 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
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
- Drain and rinse hearts of palm, then pat dry thoroughly with paper towels to remove excess moisture.
- Slice hearts of palm into fish-stick-like rectangular pieces, ensuring uniform thickness for even cooking.
- Create a tangy plant-based buttermilk by mixing plant-based milk with apple cider vinegar, letting it curdle for 5 minutes.
- Prepare a seasoned dredging station with cornstarch mixed with paprika in one bowl, seasoned flour mixture in another, and panko breadcrumbs in a third.
- Dip each hearts of palm piece first into cornstarch mixture, ensuring complete coverage, then into buttermilk, and finally coat generously with seasoned panko breadcrumbs.
- Cut potatoes into thick, rustic chips, leaving skin on for extra texture and nutrition.
- Heat vegetable oil in a deep skillet or fryer to 375°F, maintaining consistent temperature for crispy results.
- Carefully lower breaded hearts of palm into hot oil, frying until golden brown and crispy, approximately 3-4 minutes per side.
- Remove “fish” and chips with a slotted spoon, placing on wire rack to drain excess oil and maintain crispiness.
- Sprinkle with additional seaweed flakes and salt immediately after frying for enhanced oceanic flavor.
- 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)
Senior Food Editor
Expertise
Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert
Education
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.