What is vegan fish made out of?

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.

How do you make a vegan beer batter?

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.

Is beer batter vegan?

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.

Can I use something other than hearts of palm for vegan fish?

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.

Crispy Beer-Battered Vegan Fish Recipe

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

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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