Description
Crispy, flaky, and completely plant-based—this vegan fish sandwich is made with hearts of palm, a seasoned panko coating, and a quick homemade tartar sauce. Air fryer or oven? Both deliver golden, crunchy perfection. Add a toasted bun and a handful of cabbage, and it’s kind of impossible not to love.
Ingredients
For the tartar sauce
- 1 cup vegan mayo
- 1/3 cup relish
- 1 teaspoon lemon juice
- 1 medium shallot, finely minced
For the hearts of palm
- 1, 14-ounce can whole hearts of palm, drained
- 4–5 index finger-sized pieces of nori
- 1/2 cup aquafaba (liquid from a 15-ounce can of chickpeas)
- 1 teaspoon tapioca flour (optional) for slightly thickening the aquafaba
- 1 cup fine cornmeal
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon white pepper
- 2 cups panko, plus more if needed
- cooking spray
to serve (optional)
- hamburger buns
- 2–3 tablespoons vegan butter, for toasting the buns
- 1 cup mandolined cabbage (green or purple, or a mix)
- vegan American cheese slices
- ½ cup mandolined red onion, soaked in ice cold water for 20 minutes, then patted dry
Instructions
Make the vegan tartar sauce
- To make the tartar sauce, combine the vegan mayo, relish, lemon juice, and minced shallot in a small bowl. Set aside while you prepare the rest of the sandwich.
Prep the hearts of palm
- Drain the hearts of palm and gently press each one flat with the palm of your hand until it splits slightly. Slide a strip of nori into the center. Repeat with the remaining pieces.
- Place the aquafaba in one bowl. Add the tapioca flour and hand whisk until frothy.
- In a separate medium bowl, whisk together the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, salt, and white pepper. Place the panko breadcrumbs in a third medium bowl.
- Working one at a time, dredge each filled heart of palm in the cornmeal mixture, then dip into the aquafaba (your vegan egg replacer). Repeat both steps—cornmeal, then aquafaba—one more time, then coat thoroughly in panko. Press gently with your palm to flatten again. Spray all sides generously with cooking spray.
Cook the hearts of palm (air fry or bake)
- To air fry: Place the coated hearts of palm in a 400°F air fryer. Cook for 5 minutes, flip, spray again, and cook for another 5 minutes or until golden and crisp. Be generous with the spray to help develop a golden crust.
- To bake: Preheat the oven to 425°F. Bake the coated hearts of palm for 10 minutes, flip, spray again, and bake for 7–10 minutes more, or until crisp and golden on all sides.
Assemble and serve
- To toast the buns, melt half of the vegan butter in a skillet over medium heat. Toast the bottom buns until golden, then repeat with the tops.
- Assemble the sandwiches on toasted buns with tartar sauce, cabbage, vegan cheese slices, and red onion. Or serve the crispy hearts of palm as fish sticks with tartar sauce on the side.
Notes
- Storage: Keep any extras in a sealed container in the fridge—they’ll stay good for up to 3 days. The coating may soften a little, but the flavor holds strong.
- Reheating: Pop them in a 375°F oven or air fryer until they’re warmed through and crispy again. A quick spray of oil helps bring the crunch back. (Skip the microwave unless you’re okay with soggy sadness.)
- Egg replacer tips: Aquafaba works great here, but a diluted JUST Egg liquid will also do the trick—just whip to a frothy texture.
- Baking upgrade: If you’re baking instead of air frying, place the hearts of palm on a wire rack over a baking sheet. It keeps the bottoms from getting soggy and helps everything crisp up evenly.
- Want it gluten-free? Use a gluten-free flour blend and panko. Everything else stays the same, and the results are just as crispy and satisfying.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Air Fried, Baked, Battered
- Cuisine: American