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
- 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