Vegan fish and chips with a light and crispy beer batter. Full of authentic flavor, flaky hearts of palm “fish” and chips tastes just like the real thing!

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 14 oz can Hearts of Palm
  • 3/4 cup Flour
  • 1/4 cup Cornstarch
  • 1 tsp Baking Powder
  • 6 oz Beer, I used a pale ale
  • 4 tsp Old Bay Seasoning
  • 1 tsp Celery Salt
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Pepper
  • 2 Russet Potatoes, cut into thick french fries
  • a few pinches Fry Seasoning, to taste
  • 1 part Garlic Powder
  • 1 part Onion Powder
  • 1 part Paprika
  1. Instructions
  2. Preheat oven to 450 F and place the beer in the freezer. While oven preheats, wash the potatoes then cut into thick french fries. Add fries to a baking sheet with a large drizzle of high heat oil, then sprinkle with fry seasoning to taste.
  3. Preheat oven to 450 F and place the beer in the freezer. While oven preheats, wash the potatoes then cut into thick french fries. Add fries to a baking sheet with a large drizzle of high heat oil, then sprinkle with fry seasoning to taste.
  4. While the chips bake, prep the hearts of palm into “fish” fillets. Start by draining the can, then pop the “cores” out of the middle of the hearts of palm cylinders. Run your knife down one side of the cylinders to open them up, then flatten them out with your hand. Hand shred the hearts of palm cores and place on top of the flattened hearts of palm fillets.
  5. Heat a 1 inch layer of high heat oil (I used peanut oil) in a large pan over medium-high heat. Prep the batter by mixing together all dry ingredients. Once the oil has heated (to test this add a drop of batter to the oil to see if the oil bubbles), remove the beer from the freezer and slowly whisk it into the batter mixture. Continue to slowly add beer while whisking until your batter is thick and combined (I used about half of a beer). You should still have a few lumps in the batter here and there.
  6. Sprinkle both sides of the hearts of palm fillets with flour then dunk them into the beer batter. Completely coat the fillets with batter, allowing any excess batter to drip off, then place them in the oil. Fry about 4-5 minutes per side until golden brown and crispy.