Spicy vegan beer battered fish and chips, inspired by the coastal regions of India, with a light and crispy beer batter. They are packed with flavor, with flaky hearts of palm that act as the plant-based fish alternative. We also make light and crispy potato chips that are bound to impress!
Why this vegan fish and chips?
Having visited London often, I always wanted to try a vegan version of fish and chips. So, I decided to create my own – Vegan Spicy Beer Battered Fish and Chips. I’ve crafted a dish that not only captures the essence of the classic but elevates it to new heights. This recipe combines heart of palm and crumbled nori for a ‘fishy’ taste. To give it a kick, I added ground coriander, garam masala, red chili powder, and garlic powder to the beer batter. Whether you’re a spice lover or just looking for something different, this dish is for you. Let’s make a flavorful, vegan-friendly version of a classic. Are you in?
Tips to perfect your Vegan Spicy Beer Battered Fish and Chips
- Selecting the Right Heart of Palm: Opt for young, tender heart of palm as it closely resembles the texture of fish. Look for cans labeled ‘young’ or ‘tender’ for the best results.
- Preparing the Nori Flakes: Crumble nori sheets finely to mimic the taste of sea flavors and provide an extra layer of authenticity to your vegan fish alternative.
- Creating the Spicy Beer Batter: Elevate your batter with a blend of aromatic spices. Incorporate ground coriander, garam masala, red chili powder, and garlic powder for a burst of zesty, spicy goodness.
- Balancing the Spice Level: Adjust the amount of red chili powder to suit your taste preferences. Remember, you can always add more for an extra kick, but start with a moderate amount and taste as you go. You can also sub with paprika powder if you can’t handle the heat.
- Perfecting the Batter Consistency: Aim for a smooth, lump-free batter. Adjust the liquid-to-dry ingredient ratio as needed. You are looking to achieve a thick, yet pourable consistency that adheres well to the heart of palm.
- Maintaining the Oil Temperature: Ensure the oil is heated to the right temperature (around 375°F / 180°C). This will result in a crispy, golden-brown coating without absorbing excess oil.
- Draining Excess Oil: After frying, allow the vegan fish alternative to drain on a wire rack or paper towels. This helps remove any excess oil and maintain its crispy texture.
- Serving with Accompaniments: Pair your vegan spicy beer battered fish with a side of perfectly fried ‘chips’ (potato fries) for a classic combination. Add a sprinkle of sea salt and fresh herbs for an extra touch of flavor.
- Garnishing for Visual Appeal: Consider garnishing your dish with a wedge of lemon, a sprinkle of fresh parsley. You can enjoy it with vegan tartar sauce to add visual appeal and enhance the overall experience.
- Experiment and Enjoy: Don’t be afraid to get creative with your spice combinations. Feel free to try jackfruit to artichokes to suit your personal taste.
By incorporating these tips, you’ll be well on your way to creating a sensational Vegan Spicy Beer Battered Fish and Chips dish that’s sure to impress even the most discerning palates.
Other delicious snacks from the blog:
- Best Vegan Korean Corn Dogs
- Onion potato Bhaji
- Spicy Kohlrabi fritters
- Smashed Potato Papdi Chaat
- Vegan Dahi Vada
- Crispy Plaintain Chips
- Baked Aloo Tikki
Spicy Vegan Beer Battered Fish and Chips
Spicy vegan fish and chips, inspired by the coastal regions of India, with a light and crispy beer batter. They are packed with flavor, with flaky hearts of palm that act as the fish. Light and crispy potato chips that are bound to impress!
Ingredients
Vegan beer battered “fish”
- 14 oz or 400 g can Hearts of Palm
- ½ cup panko bread crumbs
- 2 tbsp caper brine sub with pickle juice or vegan fish sauce
- 3 tbsp crushed nori sheets
- 1 tsp garlic powder
- ¾ teaspoon salt
- 1 ¼ cup Flour
- 1 tsp red chili powder
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tsp garam masala
- ½ tsp garlic powder
- salt and pepper to taste
- 6 oz 170 ml Beer I used a pale ale
For frying
- Vegetable oil
Chips (Fries):
- 3 large potatoes sliced into ½ inch sticks
- Salt to taste
- Water for boiling the chips/fries
Instructions
- To a food processor, add the drained hearts of palm, bread crumbs, caper brine, crushed nori, garlic powder and salt.
- Pulse several times to combine, but make sure there is still some texture and even large chunks. Don’t let it turn into a paste. If the mixture seems wet, add more breadcrumbs and pulse.
- Using your hands take out about 2 tbsp of the mix and form into fish-like shapes, about 2-3 inches long and 1 inch wide.
- Place the fish-like shapes on a plate lined with parchment paper and let them chill in the refrigerator while you prepare the batter.
The batter
- In a large bowl, whisk together the flour, red chili powder, ground turmeric, ground coriander seeds, garam masala, garlic powder, salt and pepper.
- Gradually whisk in the beer until a batter forms and is smooth.
Frying the “fish”
- Add oil to a large, heavy-bottomed pan about 2-3 inches deep. Heat to 375 F or 180 C, using a thermometer for best results and safety.
- Swiftly dip the fish pieces into the batter one at a time, coating all sides evenly, then place in the hot oil slowly. I use a fork to dip them in and carefully out of the batter. Handle them care as they will fall apart, but once they are fried they are quite firm.
- Cook for about 3 minutes on each side, until crispy and golden brown.
- Drain on a wire rack lined with kitchen paper towel. Enjoy immediately with your favorite dips!
Chips/Fries
- First soak the potatoes in cold water to remove excess starch.
- Then boil water, add a tsp salt to it, in a large enough pot that can hold the potatoes as well.
- Drop the potatoes into the boiling water and let boil for a few minutes (about 3 minutes) and take them out and let them drain on a kitchen towel.
- When it's time to fry (after frying the fish), drop them carefully into the hot oil and let them fry fro 3-4 minutes until golden and crispy.
- Take them out with a slotted spoon, let them drain on a wire rack, and salt them from the top when it's hot.
- Serve with the fried fish and enjoy!
Notes
Substitute for hearts of palm: Try jackfruit, artichokes or tofu instead.
Gluten-free: Substitute gluten-free breadcrumbs, GF flour and use gluten-free beer.
Reheating: For best results, reheat leftover “fish” in an air fryer or oven at 325 degrees until heated through and crispy, about 5-10 minutes.
Substitute for beer: Use unflavored sparkling water instead.
Gluten-free: Substitute gluten-free breadcrumbs, GF flour and use gluten-free beer.
Reheating: For best results, reheat leftover “fish” in an air fryer or oven at 325 degrees until heated through and crispy, about 5-10 minutes.
Substitute for beer: Use unflavored sparkling water instead.
Nutrition
Serving: 1 ServeCalories: 370kcalCarbohydrates: 59gProtein: 8gFat: 10gSodium: 1160mgFiber: 4gVitamin A: 1000IUVitamin C: 3000mgCalcium: 70mgIron: 190mg
Tried this recipe?Let us know how it was!
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