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.
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 1/4 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.
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.