Beer Battered "Fish" & Chips with Tartar Sauce

 Original recipe  for the Beer Battered Fish Sticks from My Darling Vegan. I like "pub style" or steak fries so I slice my potato into thick strips and shallow fry in vegetable oil. I remember going to the beach and gettin fish and chips with my family, I have such fond memories so I've been craving this lately. Obviously this isn't the healthiest of recipes but the kids loved them.

Beer Battered "Fish" & Chips with Tartar Sauce

Fish Pieces

1 can heart of palm, drained and broken into large pieces

1/4 cup GF panko bread crumbs

1 tablespoon crumbled roasted seaweed (I used Dulse flakes)

1 teaspoon vegan Worcestershire sauce (Annie's brand is good too)

salt and pepper, to taste

I also added a splash of Japanese Plum Vinegar (gives it a "sea" flavour)

Beer Batter

2 tablespoon chickpea flour

1/4 cup water

1 cup GF all purpose flour

1 tablespoon garlic powder

1 tablespoon paprika

2 teaspoons salt

1 teaspoon pepper

1 1/4-1 1/2 cup dark beer (I used gluten free beer Glutenberg Stout)

about 2 cups cooking oil

Tartar Sauce

1/2 cup vegan mayonnaise

1 tablespoon fresh lemon juice

1 heaping teaspoon sweet pickle relish

1 teaspoon prepared horseradish

salt and pepper, to taste

Method

Combine the ingredients for the tartar sauce and refrigerate until ready to use.

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 the 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 with water until thick and goopy. Set aside. 

In a separate bowl combine flour and spices. Mix in chickpea egg. 

Slowly add beer, about 1/4 cup at a time, while mixing. 

The batter should be fairly thick but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more beer.

Heat oil in a small cast-iron skillet, filling enough so that it's about 1" deep.

Once the 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 halfway in between if necessary.

Remove from oil and place on a paper towel to absorb any excess oil.

Serve immediately with prepared tartar sauce.