This beer-battered vegan fish recipe marries a crisp breading with flaky hearts of palm. Homemade pickles and fresh dill slaw offer a bit of tang and crunch to help balance out the richness. Made with a strong IPA beer batter, each bite is packed with flavor and makes a perfect fish-free delight!
If you’ve ever wondered how to recreate the flaky texture and neutral taste of fish in a vegan recipe, hearts of palm are your secret ingredient. This plant-based substitute is the star of our beer-battered vegan fish. Its naturally flaky texture mimics fish remarkably well, providing a perfect canvas for the flavors in this recipe.
What really sets this dish apart is the use of a strong IPA in the beer batter. The bold, hoppy notes of the IPA infuse the batter with a great depth of flavor, keeping you coming back for another bite. If you are curious if your beer is vegan, check Barnivore to verify!
Whether you’re serving this crispy vegan fish with malt vinegar or vegan tartar sauce, it promises to deliver a fish-free feast that’s fun to make and eat!
Why You’ll Love This Recipe
Hearts of palm are magic: if it’s a faux-fishy texture you’re after, use it to make vegan tuna salad. If you’re looking for a faux-crabby quality, use it to make vegan crab cakes. If you want a lobster roll without the catch, it’s a great choice. It’s the perfect ingredient to use if you’re a fan of vegan seafood like me! Don’t like mushrooms? Take a look at this jackfruit fish and chips recipe to consider!
Here’s why this recipe may become your favorite go-to vegan fish recipe:
- It’s A Remarkable Fish Alternative: The use of hearts of palm is a game-changer. Its flaky texture and neutral flavor are incredibly similar to traditional fish, making this recipe a standout for those who miss classic seafood flavors in their vegan diet.
- It’s Fun To Make: Preparing this dish can be a playful and engaging activity, especially when done with friends or a partner. From battering to frying, the process is so fun!
- Offers A Depth of Flavor: The incorporation of a strong IPA beer adds a depth of flavor that’s both unexpected and bold, complimenting the subtle taste of the hearts of palm.
- It’s Versatile and Customizable: Whether it’s adding different sauces or sides, this recipe allows plenty of room for creativity. The vegan fish can be served however you like!
Key Ingredients
The ingredients to make the vegan fish in this recipe are quite simple. Let’s go over them!
Flour: The foundation of our beer batter, flour provides the necessary structure and crispiness. When combined with other ingredients, it creates a coating that adheres well to the hearts of palm, ensuring a golden and crunchy exterior.
Cornstarch: A crucial component for the perfect crunch, cornstarch helps to lighten the batter. It’s the secret to achieving that perfect crispiness in each bite, which contrasts beautifully with the soft, flaky texture of the hearts of palm.
Baking Powder: This ingredient is the lift in your batter. Baking powder causes the batter to rise and become airy when fried, offering a light, crispy texture that enhances the overall eating experience.
Salt: More than just a seasoning, salt balances the flavors in the batter. It brings out the subtle taste of the hearts of palm and complements the robustness of the IPA, ensuring that each bite is perfectly seasoned.
IPA (India Pale Ale): The star player in adding depth to the batter, a strong IPA brings bold, hoppy notes. Its unique flavor profile infuses the batter with a complexity that elevates the dish from simple to extraordinary.
Whole Hearts of Palm: The plant-based stand-in for fish, hearts of palm are the centerpiece of this dish. Their naturally flaky and tender texture provides a remarkable similarity to traditional fish, making them an ideal choice for vegan seafood.
Grapeseed or Vegetable Oil for Frying: A high smoke point makes grapeseed or vegetable oil ideal for frying. They ensure that the vegan fish is cooked perfectly – crispy on the outside while keeping the inside moist and tender, mimicking the feel of classic fried fish.
How To Make This Beer-Battered Vegan Fish Recipe
Making the batter and frying the hearts of palm is a breeze! Let’s go over how to do it:
Preparing the Batter:
Start by creating the batter. In a medium-sized bowl, mix together flour, cornstarch, baking powder, and salt. This blend forms the base of your batter.
Gradually add in the IPA, pouring slowly and stirring gently to combine. It’s important to mix just until combined to avoid overworking the batter. Let this mixture rest for 20 minutes. The resting time allows the ingredients to meld together, enhancing the texture of the batter.
Preparing the Hearts of Palm:
- Take the whole hearts of palm and slice each one diagonally, forming two long triangular pieces. This shape not only resembles fish filets but also allows for even cooking.
- Heat a generous amount of grapeseed or vegetable oil in a small, heavy pot. Aim for medium-high heat, and let the oil warm up for about 7 minutes. You’ll know it’s ready when a small drop of batter sizzles upon contact.
- Lightly coat each piece of hearts of palm in flour, then dip them into the batter, ensuring they are well coated. The batter will be slightly thick, which is perfect for achieving that golden, crispy coating.
- Fry the battered hearts of palm in batches, about two at a time, to avoid overcrowding. They should be fried until they achieve a golden-brown hue, which typically takes just a few minutes. Flip each piece once to ensure even cooking.
- Once fried, transfer the pieces to a paper towel-lined plate to drain any excess oil.
How To Serve This Dish
This decadent and rich dish is paired with the clean flavors of dill and cabbage, while the sharp tang of the quick pickles adds a little umami and helps cut and balance out the richness. I used watermelon radishes because I love the pattern created by their vivid pink spokes, but you can also use cucumber, cauliflower, turnips, onions, or zucchini here.
If you want to make the pickles prep those the night before. Make the slaw right before serving and don’t let it sit too long or it will become limp and sad.
Helpful Recipe Tips To Achieve The Perfect Beer-Battered Vegan Fish
This recipe, although not difficult, follows a few rules. Use the tips so this beer-battered vegan fish recipe turns out delicious!
- Consistency of the Batter: Aim for a batter that’s not too thick nor too thin. If it’s too thick, it won’t coat the hearts of palm evenly; if it’s too thin, it won’t stick properly. Adjust with a bit more flour or beer if necessary.
- Temperature of the Oil: Maintaining the right oil temperature (around 350 degrees Fahrenheit) is crucial for the perfect fry. Too hot, and the batter will brown too quickly without cooking through. Too cool, and the vegan fish will absorb excess oil and become soggy. Use a kitchen thermometer for accuracy.
- Don’t Overcrowd the Pot: Frying in small batches ensures that the temperature of the oil remains steady. Overcrowding can lower the oil’s temperature and result in unevenly cooked vegan fish.
- Drain Well: After frying, let the vegan fish rest on a paper towel-lined plate to drain off any excess oil. This step helps keep them crispy.
- Serving Temperature: This Beer-Battered Vegan Fish is best enjoyed hot and crispy, right out of the fryer. If you need to keep them warm while frying in batches, use an oven set at a low temperature.
- Experiment with Dipping Sauces: While this recipe suggests serving with dill slaw, quick pickles, and malt vinegar or vegan tartar sauce, feel free to experiment with other sauces and sides to find your perfect pairing.
How To Customize This Recipe
Make this recipe your own! There are plenty of opportunities to mix it up. Whether you’re catering to specific dietary needs or want to add some different flavors, these variations and customizations can help transform this dish to suit your needs.
Different Batters: While an IPA beer batter is recommended for its rich flavor, you can experiment with other types of beer for varying tastes. A lighter lager will offer a subtler flavor, while a stout could bring a deeper, more robust taste.
Spice it Up: Consider adding spices to the batter for an extra kick. Paprika, garlic powder, or even a pinch of cayenne can add another layer of flavor to your vegan fish.
Alternative Oils for Frying: While grapeseed and vegetable oils are great due to their high smoke points, you can also try using other oils like canola or peanut oil for a slightly different taste.
Gluten-Free Option: For a gluten-free version, use a gluten-free flour blend and a gluten-free beer. Make sure to check that your baking powder is gluten-free as well.
Different Vegetable Filling: Apart from hearts of palm, you can experiment with other vegetables. King oyster mushrooms, for example, can be sliced and prepared in a similar manner for a different yet satisfying texture.
Add Herbs to the Slaw: Mix up the slaw by adding different fresh herbs like cilantro or parsley for a different flavor profile.
FAQs
Vegan fish is typically made from plant-based ingredients that mimic the texture and flavor of real fish. In our Beer-Battered Vegan Fish recipe, we use hearts of palm for their flaky, tender texture, which closely resembles that of traditional fish.
Vegans do not eat fish as they adhere to a diet that excludes all animal products. Vegan fish alternatives are made from plants and are designed to offer a similar experience to eating fish without any animal ingredients.
A vegan beer batter is made by combining flour, cornstarch, baking powder, and salt with beer. The key is to choose a vegan-friendly beer (one that’s not processed using animal products). This mixture creates a crispy coating perfect for frying vegan fish.
Beer batter can be vegan if it’s made with ingredients that don’t include animal products. Traditional beer batter is typically vegan, as it’s a simple mix of beer, flour, and other vegan-friendly ingredients like baking powder and salt. Always check beer labels to ensure they’re vegan, as some beers use animal products in processing.
Yes, you can. King oyster mushrooms are a popular alternative due to their meaty texture. Bananas blossoms are another option, known for their flaky texture. Both are excellent in absorbing flavors and work well in a beer batter.
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Crispy Beer-Battered Vegan Fish
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This crispy beer-battered fish is crispy and flaky—everything you could ever want in a vegan seafood dish! Serve with crisp any briny pickles and clean slaw to help cut the richness of this dish.
Ingredients
for the pickles
- 1 cup water
- 1 cup white balsamic vinegar
- 1/4 cup sugar
- 1 tsp dried dill
- 1 tsp fennel seed
- 1 tsp cumin seed
- 1 bay leaf
- 1 cup of sliced watermelon radish pickles, cut on a mandoline (about 2 radishes)
- 2 carrots, sliced on a mandoline
- sesame seeds, for serving (optional)
for the slaw
- 2 cups chopped cabbage
- 4–5 TB chopped fresh dill
- 1 TB vegan mayo, or more to taste
- 1 TB reserved pickle liquid (or more to taste)
for the hearts of palm fish
- 3/4 cup flour, plus more for dusting
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 1 cup beer (use a strong IPA for best results)
- 14 oz. can of hearts of palm, whole
grapeseed or vegetable oil, for frying
Instructions
First prepare the pickles a few hours or the night before.
- Combine the water, vinegar, sugar and spices in a small saucepan and bring to a small boil. Place the radish and carrots into a bowl. Pour the hot liquid over the vegetables and allow to cool to room temperature. Cover and place the pickles into the refrigerator to chill.
To make the slaw
- Combine the cabbage and dill in a medium-sized bowl. In a smaller bowl, whisk together the vegan mayo and reserved pickle liquid. Just before serving, dress the slaw. Once you dress it, it will get soggy after a few hours, so keep them separate as needed.
Once you are ready to prepare the faux fish, follow the steps below:
To prepare the batter
- Place the flour, cornstarch, baking powder and salt into a medium-sized bowl. Combine, then slowly pour in the beer. Gently stir until just combined, do not overmix. Set aside for 20 minutes.
To prepare the hearts of palm
- Cut each piece diagonally down the middle to create two long triangular pieces.
- When you are ready to fry, place several inches of grapeseed or vegetable oil into a small heavy pot*. Heat over medium-high heat for about 7 minutes, or until it reaches 350 degrees. Carefully drop in a little bit of the batter. If it sizzles immediately, you are ready to fry.
- Working in batches of two, lightly dust the hearts of palm with some of the flour. gently drag the hearts of palm through the batter until well coated. The batter will be a little goopy.
- Fry until golden brown, just a few minutes, flipping it over once to ensure even cooking. Transfer to a papertowel to drain while you fry the rest of the pieces.
- Serve immediately with the dill slaw and quick pickles. Spoon some of the reserved pickle juice in a small bowl to dip the faux fish into, or serve with malt vinegar or vegan tartar sauce.
Notes
* I recommend using a 2-quart cast iron Lodge pot for deep-frying. It’s heavy and helps maintain a good temp for frying.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Vegan Seafood
- Method: Deep Fried
- Cuisine: American, British
Kathi in NM says
I discovered a way to turn this good recipe into a great one after eating at a local vegan restaurant. Instead of using only hearts of palm to simulate
fish, I shredded together equal amounts of hearts of palm, canned artichoke hearts and drained frozen minced cauliflower. Crumbled in a sheet of nori and some Old Bay
low sodium seasoning to give a
fishy flavor. Followed the prep
as you recommended.
Kelly says
Unbelievable! We’re omni but have been cooking more vegan recipes lately, and the texture is just like the frozen fish filets you get from the store. Tastes amazing with vegan tartar sauce and is quite filling with a side of thick cut potato fries and a salad.
I tried using nori as a “skin” on a couple of pieces but it made little to no difference flavor-wise and will be omitted next time.
erin wysocarski says
Kelly, I’m so happy you loved the recipe! Thanks so much for your feedback and kind words. <3
Ella says
Made these for Christmas eve!! They were AMAZING!!! When it was deep-fried they tasted incredibly like flaky fish, so so good! Melt in your mouth delicious. Will definitely be making it again!
erinwyso says
Ella, thanks for your kind feedback, and I’m so happy they were enjoyed! I hope you have a happy new year. 🙂
Tiffany says
I am making this on Saturday and I was planning on adding dulse flakes to the flour mixture. What are your ideas about that?
Courtney Farmer says
This was outstanding! Made it last night – my husband and I loved every bite. I am ordering white balsamic vinegar as I had to use white rice vinegar or wait, and I chose white rice! We still loved the pickles and slaw, though I cannot wait to try it as written. Very glad I found your blog, and thank you for sharing this delicious recipe!
Will says
Do you think you could use a bit of seaweed wrapped around the palm heart before battering and frying to add even more fishy flavour and a sort of “skin”?
erinwyso says
Will, that’s a great idea! I am not sure how the nori would react t being fried, but it’s worth a shot … good luck!