Crispy Vegan Fish Sandwich with Hearts of Palm

Flaky, crispy, nostalgic—this vegan fish sandwich serves up everything you want, minus the fish. Hearts of palm and nori team up with a crunchy coating and are topped with simple homemade tartar sauce. It’s perfect for summer nights and lazy days!

This vegan fish sandwich brings that crispy-on-the-outside, flaky-on-the-inside magic—with no frying and no fish in sight. It starts with hearts of palm (flattened and split just enough to tuck in a strip of nori), then gets coated in seasoned cornmeal and panko for serious crunch. Air-fried or baked, the texture lands somewhere between nostalgic fish stick and beachside or patio food fare. The toasted bun brings that soft, buttery contrast, while vegan tartar sauce and crisp red cabbage seal the deal.

It’s the kind of recipe that’s easy to pull off, satisfying to build, and even better to eat. There’s a sea-kissed pop from the nori, a golden crust that’s sturdy and perfectly crunchy, and that just-right balance of creamy, crispy, and tangy once it’s all stacked up. This is hearts of palm doing the most to make vegan seafood magic.

Why You’ll Love This Vegan Fish Sandwich

This vegan fish sandwich is crispy, a little briny, and unexpectedly satisfying—like a nostalgic throwback with a plant-based glow-up. It skips the deep fryer, leans on pantry staples, and still delivers that flaky, golden texture you want in a really good sandwich. Here’s what you’ll love about it:

• Flaky hearts of palm make the magic happen: Once you press and split them, they take on layers and tenderness—perfect for holding a strip of nori and mimicking that light, ocean-y bite.
• Crunch without a vat of oil: A seasoned cornmeal dredge and panko crust bring texture that holds up in the air fryer or oven. No deep-frying required!
• It stacks like a classic: Tartar sauce, cabbage, pickles, melty vegan cheese … everything you’d expect in a fish sandwich, just made with plants.
• Feels casual but special: Simple to prep, but structured enough to feel like a killer sandwich. It’s easy enough for weeknights or weekend lunches.
• Built for warmer weather: Light, crispy, and great with cold drinks, this is the kind of sandwich that feels right at home on a patio, porch, or shared outside with friends.

Key Ingredients

This recipe leans on a few pantry staples to create something crisp, flaky, and deeply satisfying—no deep fryer, no processed substitutes. It starts with hearts of palm and a strip of nori, then builds flavor and texture with a seasoned breading and a quick homemade tartar sauce. Everything here is simple, but together they hit like a classic. Here’s what you’ll need:

• Hearts of palm: These mild, tender stalks create the base of the vegan fish filet. When pressed flat and split, they flake in layers—perfect for mimicking the texture of white fish.
• Nori: A small strip of this dried seaweed gets tucked inside each piece of hearts of palm, adding just enough ocean flavor to give that fish-like impression without overdoing it.
• Aquafaba (the liquid from a can of chickpeas): Your vegan egg replacer. One 15-ounce can of chickpeas gives you about ½ cup—just enough to coat, cling, and crisp like a champ. I’ve also had good results with a 1:1 mix of JUST Egg and water (¼ cup of each, whisked well). Need ideas for using up those chickpeas? Try my vegan tuna salad or pasta with roasted tomatoes and chickpeas recipes!
• Cornmeal + all-purpose flour: The breading duo. The cornmeal brings crispiness and that classic fish stick bite, while the flour helps anchor the spices and create a smooth base for dredging.
• Panko breadcrumbs: Light, airy, and key to that crunchy, golden crust. They crisp up beautifully in the air fryer or oven—no deep frying needed.
• Garlic powder, onion powder, and paprika: These pantry staples season the breading with warmth, savoriness, and a subtle smoky edge that gives each bite that extra edge.
• Vegan mayo + relish + lemon juice: These come together to make a bright, creamy tartar sauce that ties the whole sandwich together. The richness of the mayo meets the tang of lemon and brine of the relish for that classic fish sandwich finish.

How To Make

This recipe hits that sweet spot between fun-to-make and surprisingly simple. You’ll start by making the tartar sauce, then flatten and fill the hearts of palm, dredge them in layers, and crisp everything up in the air fryer or oven to create a flaky, golden vegan fish sandwich. For full recipe instructions, scroll to the end of this post!

• Step One: Make the vegan tartar sauce. Stir together vegan mayo, relish, lemon juice, and shallot. Set it aside to let the flavors meld while you prep the rest.
• Step Two: Flatten and fill the hearts of palm. Drain and dry the hearts of palm. Press each piece gently until it flattens and splits slightly, then slide in a strip of nori for briny depth.
• Step Three: Set up your breading station. Whisk up your egg replacer. In separate bowls, combine the seasoned cornmeal and flour, then pour the panko into a third. This is your foundation for a crisp, structured crust.
• Step Four: Dredge and coat. Dip each filled heart of palm into the cornmeal mixture, then the aquafaba—twice—before finishing in the panko. Press gently so the coating adheres. This layering builds crunch and keeps the texture intact.
• Step Five: Air fry or bake until golden. Place the breaded hearts of palm into a 400°F air fryer or a 425°F oven. Flip once, spray both sides with oil, and cook until crisp and golden all over.
• Step Six: Toast the buns. Melt vegan butter in a skillet and toast the buns cut-side down until golden. This gives the sandwich a buttery edge and beautiful crunch.
• Step Seven: Assemble and serve. Spread the tartar sauce on both buns. Layer with crispy hearts of palm, cabbage, red onion, and vegan cheese if using. Press gently and serve immediately.

How To Serve This Vegan Fish Sandwich

This sandwich brings the crunch and briny bite—so sides that balance, contrast, or echo those flavors work best. Whether you’re going classic, summery, or snacky, here are some fun ways to round it out.

• With potato chips or French fries: Keep it traditional with a side of crispy potatoes. Make your own homemade potato chips or fries with a side of vegan aioli.
• With something bright and fresh: A simple, bright slaw, shaved cucumber salad, or a mixed berry salad cuts through the richness and adds a cool contrast.
• With something pickled: This sandwich loves acidity. Add a pile of homemade quick pickles, pickled vegetables, or serve it with homemade fermented vegetables.
• As part of a summer sandwich spread: Serve it with crab cake sliders, vegan lobster rolls, vegan shrimp, or oyster mushroom po boys for a full lineup of warm-weather favorites.
• With a cold drink that gets it: Iced tea with lemon, cucumber water, or a crisp light beer, or a kombucha cocktail all work here. Anything bright and refreshing works!

FAQs

More Vegan Seafood Recipes to Try Next

• Vegan California Roll
• Vegan Poke Bowl with Watermelon Tuna
• Beer-Battered Vegan Fish And Chips
• Vegan Smoked Salmon Lox

We hope you love this vegan fish sandwich! Please consider leaving a review and star rating if you make it. We love hearing your feedback!

This recipe was first published in 2020. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.