• 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!