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Home » Recipes » Beer Battered Vegan Fish Sticks

Beer Battered Vegan Fish Sticks

by Sarah McMinn / Posted: May 31, 2017 / Updated: August 23, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 10 mins

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These Vegan Fish Sticks are made with shredded heart of palm dipped in a rich beer batter and served with vegan tartar sauce for an unbelievably good snack. #vegan #veganfish #vegansnacks #gameday

These Vegan Fish Sticks are made with shredded heart of palm dipped in a rich beer batter and served with vegan tartar sauce for an unbelievably good snack.

Finished Vegan Fish Sticks on a wooden platter with fries

Disclosure: This post may contain affiliate links.

Of all the foods in the world that are begging to be veganized, fish, for me, is the hardest. This may be, in part, because before my vegan days I was not a big fish eater so to recall the texture and taste of something I probably ate only a handful of times over 10 years ago is no easy task. But regardless of my own experience, I think many veganizers would agree that finding the perfect vegan fish recipe is the Mount Everest of veganizing.

As you know, I am never one to step down from a challenge and so today I took on Mount Everest in the form of these Beer Battered Vegan Fish Sticks.

Finished recipe on a wooden platter with fries and tartar sauce
Table of Contents show
Recommended Ingredients & Equipment
How to make vegan fish sticks
Serving and Storing
Frequently Asked Questions
More Vegan Fish Recipes
Beer Battered Vegan Fish Sticks
Fish Sticks
Beer Batter
Tartar Sauce

Recommended Ingredients & Equipment

These Beer Battered Vegan Fish Sticks are made using heart of palm and seaweed to attempt both the taste and texture that I have been seeking. They are breaded and beer battered for a delicious vegan alternative.

Here is everything you need.

Ingredients & Substitutions

  • Heart of Palm - Heart of palm is a tender and delicate vegetable harvested from the inner core of certain palm trees. The tender texture, as well as the indistinct flavor, makes heart of palm a very popular whole food meat substitute. You can find heart of palm in the canned vegetable section of a well-stocked grocery store. Alternatively, you could use jackfruit for this recipe.
  • Panko Bread Crumbs
  • Roasted Seaweed
  • Vegan Worcestershire Sauce - Not all Worcestershire sauce is vegan. Most varieties use anchovies. Make sure to find one that is specifically marked vegan.
  • Chickpea Flour - This is used as an egg replacer, binding the breading to the cauliflower. While I do recommend trying this recipe with chickpea flour, I have had some readers have luck with using equal amount all-purpose flour.
  • All-Purpose Flour
  • Spices - You will need garlic powder, paprika, salt, and pepper
  • Dark Beer - You can omit this and replace it with vegetable broth or water.
  • Cooking Oil - This is for pan frying the vegan fish sticks. I recommend canola or vegetable oil. For a non-hydrogenated oil, use coconut oil.

Recommended Equipment

You don’t need much for this recipe. A shallow mixing bowl, a good chef’s knife, cutting board, and basic kitchen utensils are all you need.

You will also need a baking dish or large cast-iron skillet. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.


How to make vegan fish sticks

Step One - Make the Vegan Fish

Combine ingredients for fish sticks in a food processor. Pulse a few times until ingredients are broken down and well combined. There should still be texture and large pieces.

Squeeze out excess water and shape the heart of palm mixture into 8-10 fish sticks. Place on a parchment-lined baking sheet and refrigerate for 1 hour. The mixture can be hard to handle. For best results, squeeze out the water with a nut milk bag until you have a shapable, firm texture.

Heart of palm, spices, and seaweed in a food processor

Step Two - Make the Beer Batter

Make the beer batter. The batter should be fairly thick. However, if your fish sticks are falling apart in the batter, thin it with a little more beer.

Step Three - Fry the Vegan Fish

Coat the fish strips and fry them in about 1" of sizzling hot oil, flipping halfway through. Once golden brown, remove from heat and place on a paper tow to absorb excess oil.

Vegan Fish Sticks on paper towel

Serving and Storing

Since these fish sticks are fried, they need to be eaten quickly after preparation. Otherwise, you'll find yourself with some soggy battered fish sticks and trust me, they don't taste near as good.

Serve them with Vegan Tartar Sauce, with french fries, or as part of these Vegan Fish Tacos Bowls.


Frequently Asked Questions

Can I use something other than heart of palm?

Sure! If you can't find heart of palm or would rather use something different, try this recipe with green jackfruit. You can find jackfruit in the canned vegetable section of your local grocery store.


More Vegan Fish Recipes

  • Baja Fish Tacos
  • Vegan Fish Taco Bowls
  • Vegan Fish Filet Sandwich
Vegan Fish Sticks cut in half
Finished Vegan Fish Sticks on a wooden platter with fries

Beer Battered Vegan Fish Sticks

These Vegan Fish Sticks are made with shredded heart of palm dipped in a rich beer batter and served with vegan tartar sauce for an unbelievably good snack. 
5 from 10 votes
Print Pin Rate
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 766kcal
Author: Sarah McMinn

Ingredients

Fish Sticks

  • 1 can heart of palm, drained and broken into large pieces
  • ¼ cup panko bread crumbs
  • 1 tablespoon crumbled roasted seaweed
  • 1 teaspoon vegan Worcestershire sauce
  • salt and pepper, to taste

Beer Batter

  • 2 tablespoon chickpea flour
  • ¼ cup water
  • 1 cup all purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 ¼-1 ½ cup dark beer
  • about 2 cups cooking oil

Tartar Sauce

  • ½ cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 heaping teaspoon sweet pickle relish
  • 1 teaspoon prepared horseradish
  • salt and pepper, to taste
US Customary - Metric

Instructions

  • Combine the ingredients for the tartar sauce and refrigerate until ready to use.
  • In a food processor combine ingredients for fish sticks. Pulse a few times until ingredients are broken down and well combined. There should still be large chunks.
  • Shape the heart of palm mixture into 8-10 fish sticks and place on a parchment-lined baking sheet, squeezing out excess water. Refrigerate for 1 hour.
  • To make the beer batter, combine the chickpea flour with water until thick and goopy. Set aside. In a separate bowl combine flour and spices. Mix in chickpea egg. Slowly add beer, about ¼ cup at a time, while mixing. The batter should be fairly thick but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more beer.
  • Heat oil in a small cast-iron skillet, filling enough so that it's about 1" deep.
  • Once the oil is hot, coat the fish sticks in the batter 2-3 at a time. With a flat utensil, gently place in hot oil and deep fry for about 2 minutes, flipping halfway in between if necessary.
  • Remove from oil and place on a paper towel to absorb any excess oil.
  • Serve immediately with prepared tartar sauce.

Notes

Serving and Storing - Since these fish sticks are fried, they need to be eaten quickly after preparation. Otherwise, you'll find yourself with some soggy battered fish sticks and trust me, they don't taste near as good. Serve them with Vegan Tartar Sauce, with french fries, or as part of these Vegan Fish Tacos Bowls. 

Nutrition

Calories: 766kcal | Carbohydrates: 75g | Protein: 11g | Fat: 38g | Saturated Fat: 4g | Sodium: 2770mg | Potassium: 337mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1725IU | Vitamin C: 0.7mg | Calcium: 39mg | Iron: 4.8mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Reader Interactions

Comments

  1. Vicente says

    December 15, 2021 at 12:34 pm

    Good afternoon I would like to do these vegan fish without beer
    What non-alcoholic ingredient can I use instead?
    You also use Nori in this recipe I don’t like the taste of Nori
    Will it stay with the taste of Nori in the end?

    Reply
  2. Jo says

    October 14, 2021 at 7:00 am

    I was planning on trying this recipe but the sodium mg is off the chain. Which ingredients are causing that influx? Perhaps I can hopefully make some adjustments.

    Reply
  3. M says

    February 08, 2021 at 7:46 am

    Is there a way to bake these instead of frying?

    Reply
  4. Dz says

    November 09, 2020 at 3:25 pm

    5 stars
    Can’t wait to try this recipe! Do you think bobs red mill egg replacer could be used in this recipe? Instead of the chickpea flour? Also, thinking about adding kelp powder to the mix to help create a fishier taste. What are your thoughts?

    Reply
  5. Sondry B says

    September 11, 2020 at 7:43 pm

    5 stars
    This was great, next time will add a little more seasoning. I used a flax seed egg. I didn't use beer, I used sparkling water instead.
    This was my first time using heart of palm. I made vegan fish with artichoke before, and it was good too.
    Thanks for this recipe.

    Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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