There’s something undeniably comforting about crispy, golden vegan fish bites that shatter with the perfect crunch, revealing a tender and flavourful interior. Inspired by classic fish and chips, this plant-based take on crispy "fish" bites delivers everything you love about the original—Cruelty Free! The secret? Hearts of palm and mashed potato, which create a flaky, delicate texture, coated in a seasoned batter and crisp panko crumbs.
Paired with a creamy, spicy vegan tartar sauce and a wedge of lemon, this vegan fish recipe is perfect for casual gatherings, a fun vegan appetiser, or simply when you're craving indulgence with a vegan twist. Whether you're into vegan recipes or lacto vegetarian recipes, this vegan fish recipe guarantees satisfaction, crunch, and a hint of nostalgia.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Ingredients:
For the Crispy Vegan Fish Bites:
2 medium potatoes
1 can (400g) hearts of palm
1 tbsp nori flakes (or crushed seaweed snack)
1 tbsp lemon juice
1 tsp garlic powder Use Code: PLANTIFUL20
1 tsp onion powder
1 tsp smoked paprika Use Code: PLANTIFUL20
1 tbsp fresh parsley, finely chopped
Salt and black pepper, to taste
2 tbsp plain flour (for binding)
For the Breading:
½ cup plain flour
½ cup plant-based milk
1 tsp Dijon mustard
1 cup panko breadcrumbs
½ tsp salt
½ tsp smoked paprika Use Code: PLANTIFUL20
Vegetable oil, for frying
For the Spicy Tartar Sauce:
½ cup vegan mayonnaise
1 tbsp finely chopped pickles
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp smoked paprika Use Code: PLANTIFUL20
½ tsp hot sauce (adjust to taste)
Salt and black pepper, to taste
Method:
Peel and chop 2 medium potatoes into equal-sized pieces for even cooking. Place them in a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain and mash until smooth, ensuring no lumps remain. Let cool slightly before using.
Drain the hearts of palm and pat them dry with a paper towel to remove excess moisture. Using your fingers or a fork, gently shred them into thin, flaky pieces to mimic the texture of fish. If any pieces are too large, roughly chop them into smaller bits.
In a mixing bowl, combine the mashed potatoes, shredded hearts of palm, nori flakes, lemon juice, garlic powder, onion powder, smoked paprika, fresh parsley, salt, and black pepper. Mix well until evenly distributed. Stir in the flour to help bind the mixture. Mash everything together until a slightly sticky but mouldable texture forms. If the mixture feels too wet, add a little more flour.
Shape the mixture into small, flat bites, roughly the size of a fish goujon or nugget. Press gently to ensure they hold their shape. Place them on a lined tray and chill in the fridge for at least 15 minutes to firm up.
In a shallow bowl, whisk together the flour, plant-based milk, and Dijon mustard to create a smooth batter (I personally love using the Ninja Foodi 2-in-1 Hand Blender & Mixer). In another bowl, combine the panko breadcrumbs, salt, and smoked paprika, mixing well.
One by one, dip each fish bite into the wet batter, ensuring an even coating, then let any excess drip off. Roll in the panko breadcrumb mixture, pressing gently so the crumbs adhere well and form a crunchy coating. Repeat with all bites.
Heat vegetable oil in a frying pan over medium heat. To test if the oil is ready, drop in a breadcrumb—it should sizzle immediately. Fry the bites in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, flipping gently, until golden brown and crispy. Remove and drain on a paper towel to absorb excess oil.
In a small bowl, combine the vegan mayonnaise, finely chopped pickles, Dijon mustard, lemon juice, smoked paprika, and hot sauce. Stir well until smooth and creamy. Taste and adjust seasoning with salt and black pepper as needed. For a spicier kick, add a little extra hot sauce. If a thinner consistency is preferred, mix in a teaspoon of pickle juice or water. Cover and refrigerate for at least 10 minutes to allow the flavours to meld before serving.
Serve the crispy vegan fish bites with the spicy tartar sauce, lemon wedges, and a sprinkle of fresh parsley for garnish. Enjoy immediately for the best crunch!
Additional Tips:
For an extra seafood-like flavour, add ½ teaspoon of kelp powder or more nori flakes.
These Vegan fish bites can also be baked at 200°C (400°F) for 20 minutes, flipping halfway through, or air-fried at 180°C (350°F) for 12-15 minutes.
Leftovers can be stored in the fridge for up to 3 days and reheated in an oven or air fryer for best results.
Allergy information / alternatives:
Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Soy-Free Option: Ensure your plant-based milk and mayonnaise are soy-free.
Nut-Free: This recipe is naturally nut-free but check labels on store-bought ingredients.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 6g
Fat: 14g
Carbohydrates: 38g
Sugar: 2g
Salt: 1.8g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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