Spicy Vegan Beer Battered Fish and Chips

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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