Vegan Fried "Fish" Sandwich

Ingredients

• 1 can hearts of palm (Drained; use two hearts together for similarly sized fillets where needed.)
• 3 tbsp soy sauce (May substitute coconut aminos or vegan fish sauce.)
• 0.5 cup crushed seaweed
• oil for frying (Avocado oil works well; use enough to fill the pan 2–3 inches deep.)
• 0.333333 cup all-purpose flour (For the dry fish-fry mix.)
• 0.5 cup cornmeal (For the dry fish-fry mix.)
• 0.25 cup chickpea flour (May substitute more all-purpose flour.)
• 2 tbsp Old Bay seasoning (For the dry fish-fry mix.)
• 2 tbsp garlic powder (For the dry fish-fry mix.)
• 2 tbsp onion powder (For the dry fish-fry mix.)
• 1 tsp cayenne pepper (The source lists “1 teaspoons.”)
• 1 tsp black pepper (For the dry fish-fry mix.)
• 1.5 cups dairy-free milk (Any variety; for the wet batter.)
• 1 tbsp hot sauce (For the wet batter.)
• 1 tsp yellow mustard (For the wet batter.)
• 0.5 cup vegan mayonnaise (For the tartar sauce.)
• 3 tbsp sweet pickle relish (For the tartar sauce.)
• 2 tsp fresh lemon juice (For the tartar sauce.)
• salt and pepper (To taste, for the tartar sauce.)
• 4 hamburger buns (For assembly.)
• lettuce leaves (For assembly.)
• tomatoes (Sliced, for assembly.)
• pickle slices (For assembly.)

Steps

1. 1

   Make the tartar sauce by mixing the vegan mayonnaise, sweet pickle relish, lemon juice, and salt and pepper in a small bowl. Taste and adjust the seasoning, then refrigerate the sauce while preparing the rest of the sandwich.

2. 2

   Drain the hearts of palm. Use a fork to pull them apart and open them up.

3. 3

   Combine the flattened hearts of palm, crushed seaweed, and soy sauce in a bowl. Mix with your hands until evenly coated, cover, and refrigerate for 20 minutes.

4. 4

   Prepare Bowl 1 by whisking together the all-purpose flour, cornmeal, chickpea flour, Old Bay seasoning, garlic powder, onion powder, cayenne pepper, and black pepper.

5. 5

   Prepare Bowl 2 by whisking the dairy-free milk, hot sauce, yellow mustard, and 2 tablespoons of the dry mix from Bowl 1 until smooth.

6. 6

   Remove the hearts of palm from the refrigerator. Sprinkle a little of the fish-fry mix into the bowl and toss. Shape the mixture into 4–5 fillet-like pieces, combining two hearts of palm when needed for a similar size and shape. Gently squeeze out excess liquid.

7. 7

   Bread each fillet by dipping it first in the dry mix in Bowl 1, then in the wet batter in Bowl 2, and finally back into the dry mix in Bowl 1. Shake off excess coating and place the breaded fillets on a large plate or baking sheet.

8. 8

   For extra-crispy fillets that hold together better while frying, freeze the breaded fillets for 20–30 minutes.

9. 9

   Heat 2–3 inches of frying oil in a heavy pan to 375°F.

10. 10

    Fry the fillets two at a time, depending on their size, without overcrowding the pan. Fry for 3 minutes per side, until golden brown and crispy.

11. 11

    Transfer the fried fillets to a wire rack or paper towels to drain.

12. 12

    Toast the hamburger buns until lightly golden. Spread tartar sauce on both halves of each bun.

13. 13

    Build each sandwich in this order: lettuce, tomato, crispy fried fillet, and pickle slices. Top with the other bun half and serve immediately with french fries, chips, or another side of your choice.

Notes

The source says the recipe was updated in 2025. The can size and exact amount of hearts of palm are not stated, and the instructions yield 4–5 fillet-like pieces despite the sandwich assembly being written for buns. The source recommends freezing the breaded fillets for 20–30 minutes for improved crispness and structural integrity.

Nutrition per serving

• main
• sandwich
• vegan
• dairy-free
• vegetarian
• fried
• crispy
• American