This beer-battered vegan fried “fish” is made from hearts of palm, Old Bay, and a light beer batter. It yields tender, flaky pieces with a crisp golden crust — perfect with tartar sauce and fries for a plant-based take on classic fish and chips.
Vegans don’t eat fish, but that doesn’t mean we can’t enjoy a flaky, fried seafood-style dish. This beer-battered vegan fried fish uses hearts of palm combined with nori and Old Bay to recreate the texture and briny flavor of fish without tofu, chickpeas, or artichokes. The results are crisp, savory, and surprisingly close to the original — even better when served with tangy vegan tartar sauce and fries.
The base for the “fish” is hearts of palm, which provide a meaty, tender texture similar to flaked seafood. Crumbled nori sheets add a sea-like umami, while Old Bay seasoning gives the classic savory profile found in traditional fried fish recipes. Panko breadcrumbs and a touch of vegan mayo bind everything together while keeping the mixture light and flaky.
What the vegan “fish” is made from
This recipe combines drained hearts of palm, panko breadcrumbs, vegan mayo, crumbled nori, Old Bay seasoning, and a little salt. Hearts of palm give a satisfying, slightly fibrous texture that mimics flaked fish. Nori provides the ocean taste, and Old Bay lends familiar savory notes — together they create an authentic-tasting plant-based seafood.
Best beer for the batter
Use a vegan-friendly pale lager or pilsner for a light, airy batter. Pale beers introduce bubbles that make the coating crisp while frying; darker beers (stouts, porters) will darken the batter and alter the flavor. If you prefer not to use alcohol, unflavored sparkling water is a suitable substitute.
How to make beer-battered vegan fish
Start by making the fish mixture: pulse hearts of palm, panko, vegan mayo, crumbled nori, Old Bay, and salt in a food processor. Pulse just enough to combine while leaving some texture and a few larger flakes — you want a flaky, not paste-like consistency. If it seems too wet, add a little more breadcrumbs.
Form the mixture into small fish fillet shapes — about 2–3 inches long and 1 inch wide, using roughly 2 tablespoons per piece. Chill them on a parchment-lined tray while you prepare the batter.
For the batter, whisk together all-purpose flour, garlic powder, paprika, Old Bay, salt, and pepper. Gradually whisk in cold beer (or sparkling water) until the batter is smooth and thick enough to coat the pieces evenly.
Heat 2–3 inches of vegetable oil in a heavy pot to 375°F (use a thermometer for accuracy). Dip the chilled fillets quickly into the batter, then gently lower them into the hot oil. Fry until golden brown on both sides, about 3 minutes per side, and drain on a wire rack.
Tips and substitutions
- Cold beer — Using cold beer or chilled sparkling water keeps the batter light and crisp.
- Hearts of palm alternatives — If you can’t find hearts of palm, canned jackfruit in brine or artichoke hearts work as substitutes; they’ll yield a slightly different, sweeter flavor but similar texture.
- Thermometer — A thermometer is the safest way to ensure oil reaches and maintains 375°F for even frying.
- Handle gently — The fish pieces are fragile before frying; handle them carefully when dipping and placing in the oil. They firm up once fried.
Serving suggestions
Serve hot with vegan tartar sauce, lemon wedges, pickles, and crispy fries or potato wedges for a complete meal. These pieces also make excellent vegan fish tacos when paired with a creamy slaw and a bright salsa or bean-and-corn salad.
Frequently asked questions
- Can I make this alcohol-free? Yes — substitute unflavored sparkling water for the beer.
- Can this be gluten free? Yes — use a gluten-free 1:1 flour or rice flour for the batter and gluten-free breadcrumbs; choose a gluten-free beer or sparkling water.
- How long do leftovers keep? Best eaten fresh, but you can refrigerate leftovers for 1–2 days. Reheat in an air fryer or oven at 325°F until warmed and crisp, about 5–10 minutes.
- Can I bake or air fry instead? You can try, but the deep-fried texture and richness are hard to replicate. Baking or air frying may work with adjustments but won’t produce the same crunch as frying in oil.
More fun vegan recipes
- Vegan Fried Chicken
- Crispy Tofu Nuggets
- Vegan Mozzarella Sticks
- Fully Loaded Vegan Nachos
Beer Battered Vegan Fried Fish
Ingredients
For the fish
- (2) 15-ounce cans hearts of palm, drained and rinsed
- 1/2 cup panko bread crumbs
- 2 tablespoons vegan mayo
- 3 tablespoons crumbled nori sheets
- 1 teaspoon Old Bay seasoning
- 3/4 teaspoon salt
For the batter
- 1 1/2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beer (or sparkling water)
For frying
- Vegetable oil, suitable for frying
For serving
- Vegan tartar sauce
- Crispy fries or potato wedges
Instructions
Make the vegan fish
- In a food processor, combine drained hearts of palm, panko, vegan mayo, crumbled nori, Old Bay, and salt.
- Pulse several times until combined but still textured. Add an extra 1/4 cup breadcrumbs if the mixture is too wet.
- Using about 2 tablespoons per piece, shape into fish-like fillets roughly 2–3 inches long and 1 inch wide. Chill on parchment while you prepare the batter.
Make the batter
- Whisk together flour, garlic powder, paprika, Old Bay, salt, and pepper.
- Gradually whisk in cold beer (or sparkling water) until the batter is smooth and coats the back of a spoon.
Fry the fish
- Heat 2–3 inches of oil in a heavy pot to 375°F (use a thermometer).
- Quickly dip chilled fillets into the batter and carefully lower them into the hot oil. Handle gently to avoid breaking before frying.
- Fry about 3 minutes per side until golden brown. Drain on a wire rack and serve immediately with vegan tartar sauce and fries.
Notes
- Can’t find hearts of palm? Try jackfruit or artichoke hearts as alternatives.
- To make the recipe gluten-free, use gluten-free breadcrumbs and flour; choose a gluten-free beer or use sparkling water.
- Reheat leftovers in an air fryer or oven at 325°F until crisp, about 5–10 minutes.
- Prefer not to use alcohol? Substitute unflavored sparkling water for the beer.
Nutrition
Calories: 153 kcal |
Carbohydrates: 14 g |
Protein: 2 g |
Fat: 9 g