Are you ready to have all your 'fish & chips' dreams come true. Delicious fried goods that haven't harmed the fishes and you don't have to feel too guilty about eating? Well here it is!
This recipe was inspired by and is an adaptation off one of the lovely @mydarlingvegan 's recipes.
WHAT DO YOU NEED?
1 can heart of palm, drained and broken into large pieces
1/4 cup gluten free bread crumbs
1 tablespoon crumbled roasted seaweed
1 teaspoon tamari
salt and pepper, to taste
2 tablespoon chickpea flour OR 1 Tbls Flaxseed meal
1/4 cup water
1 cup gluten free all purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 1/2 cup soda water
about 2 cups cooking oil (or enough to create a layer of about 1-2cm of oil in the bottom of your pan.
1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice
1 heaping teaspoon sweet pickle relish OR finely chopped gherkins
salt and pepper, to taste
2 Large potatoes or 3 medium to small potatoes
salt, pepper, mixed herbs to taste
drizzle of olive or coconut oil to coat
HOW DO YOU MAKE IT?
Combine the ingredients for the tartar sauce and refrigerate until ready to use.
Preheat oven to 180-200 degrees celsius
Chop potatoes in to chips / wedges or whatever style you like. Place on oven tray with some salt, pepper, mixed herbs and oils to coat. Once coated place in to the over and cook until tender and golden brown.
In a food processor combine ingredients for fish sticks. Pulse a few times until ingredients are broken down and well combined. There should still be large chunks.
Shape heart of palm mixture into 8-10 fish sticks and place on a parchment lined baking sheet, squeezing out excess water. Refrigerate for 1 hour.
To make the beer batter, combine the chickpea flour / flaxseed meal with water until thick and goopy. Set aside. In a separate bowl combine flour and spices. Mix in chickpea / flax meal mixture. Slowly add soda water, about 1/4 cup at a time, while mixing. Batter should be fairly think but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more soda water.
Heat oil in a small cast iron skillet, filling enough so that it's about 1-2cm deep.
Once oil is hot, coat the fish sticks in the batter 2-3 at a time. With a flat utensil, gently place in hot oil and deep fry for about 2 minutes, flipping half way in between if necessary.
Remove from oil and place on a paper towel to absorb any excess oil.
Serve immediately with prepared tartar sauce and let all your 'fish' and chips dreams come true.