A new take on an old classic, this vegan fish and chips truly shows off how delicious a battered hearts of palm fillet can be, as well as how amazingly similar to a moist white fish they are in their taste and texture. But in my opinion, these palm tree heart fillets blow their sea-based competition out of the water, pun intended. Pair these delectable hearts of palm cutlets with crispy kale chips and a tangy lemon-kale aioli, and they’re quite irresistible. So take a leap and discover the culinary magic that is battering and frying hearts of palm into a delicious, fun and whimsical vegan fish and chips recipe by tasting for yourself this stupendous alternative.
“I am not eccentric. It’s just that I am more alive than most people. I am an unpopular electric eel set in a pond of catfish.”
― Edith Sitwell
Kale Chips
Kale chips are simple enough to make. Toss strips of de-ribbed kale in olive oil, salt and pepper, and then slow roast it in the oven until crispy.
Easy, right?
Here’s a more specifics instruction.
1. Wash, dry and de-rib a bunch of lacinato (Italian) kale.
2. Tear the strips of kale into bite-sized portions, and then toss in a bit of olive oil, salt and pepper.
3. Place the torn bits of kale on a baking sheet, and bake at 250°F (~120°C) for 20 – 25 minutes, until brittle and crispy. Turn once halfway through to ensure all the chips cook evenly.
Well, that’s it: the trick for perfectly crispy kale chips, every time!
How To Make Kale Chips: A Video
“Kale is a superfood and it’s special power is tasting bad.”
– Jim Gaffigan
“Now I can look at you in peace; I don’t eat you any more.”
― Franz Kafka
How To Make A “Fish” Filet From Hearts of Palm
For these hearts of palm “fish” filets, you’re going to make a light and airy batter out of rice flour, cornstarch, and a sparkling water, the effervescence from the bubbly brew lending the batter a lightness that it otherwise would not have.
Whenever you make a batter for frying, the key is to adjust it accordingly. Try as I might to make sure the recipe is as close as possible to perfect, ultimately it may be that you have to add a bit more rice flour or sparkling water to get a nice consistency – one that sticks to the hearts of palm without sliding off, but also fries up nice and crispy without being goopy.
Remember, you can always fry up one filet by itself – a tester if you will – to ensure that your batter works properly, and that you have a nice and crispy filet for your vegan fish and chips.
“A photographer is like a cod, which produces a million eggs in order that one may reach maturity.”
― George Bernard Shaw
A Quick Aioli
Aioli, or at least a vegan aioli, is something that anyone could whip up in less than 5 minutes. This kale aioli is no different, except you will need a food processor in order to break down the kale. If you don’t have a food processor, leave the kale out and whip it with a whisk by hand.
All you have to do is combine the aioli ingredients (vegan mayo, lemon juice & zest, garlic, capers, salt, kale, fresh dill) together and blend until smooth.
In this vegan fish and chips recipe, this tangy aioli is a great mock tartar sauce that pairs excellently well with the vegan fish and chips, the crunchy and crispy hearts of palm cutlets a perfect vessel for dipping into this beautiful chartreuse mayo mixture.
“The fish in the creek said nothing. Fish never do. Few people know what fish think about injustice, or anything else.”
― Ursula K. Le Guin
See “Sea” Food
If you’re looking for other maritime inspired recipes using hearts of palm, then look no further, for I have several like this vegan fish and chips recipe that may pique your interest.
– The Best Hearts of Palm Ceviche
– Creamy Hearts of Palm “Clam” Chowder
“Japanese goldfish,
With your gossamer tail,
You are the loveliest creature
I have ever seen.”
― Paul Gallico
Vegan Fish and Chips Recipe
If you’re a fish and chips lover who wants to delve into the world of plant-based alternatives, then this vegan fish and chips is going to amaze and delight you. Light, crispy hearts of palm filets dipped in a tangy lemon-kale aioli make an incredible bite, and don’t forget the audibly crispy and undeniably snack-able kale chips along side it.
So give this vegan fish and chips a go – let it astound you in all its mock maritime whimsy and delicious splendor.
“I love kale. I bake it. I sauté it. I juice it. I massage it. I want other people to join the cult-of-kale.”
– Misha Collins
Vegan Fish and Kale Chips with Kale Aioli
Equipment
- Big dutch oven or large & deep pan, for frying
- Shallow dish, for battering
- Food Processor, for the aioli
- Baking Sheet, for the kale chips
- Parchment paper or Newspaper (optional), for a fun presentation
Ingredients
For the Hearts of Palm Fish Fillets
- 1 (15-ounce) can hearts of palm, drained and gently flattened with a broad knife
- ~ 2 ½ tablespoons white rice flour
- ~ 2 ½ tablespoons cornstarch
- ¼ teaspoon salt and pepper
- ⅛ teaspoon dried dill
- 3 – 4 tablespoons sparkling water, plain or lime/lemon flavored (no sugar added)
- ¼ inch olive oil, or a neutral oil like canola, for frying
For the Kale Aioli
- 2 – 3 leaves of lacinato kale, de-ribbed and torn into small pieces
- ⅓ cup vegan mayonnaise, like Veganise
- Zest from one lemon
- 1 tablespoon lemon juice
- 1 small clove of garlic, minced
- 1 teaspoon capers, with brine
- ½ tablespoon fresh dill, de-stemmed
- Dash of salt and pepper
For the Kale Chips
- 4 – 5 big leaves lacinato or purple kale
- 1 ½ tablespoons olive oil
- Small sprinkle of salt and peper
Instructions
For the Kale Chips
- First, remove the leaves from the stem of the kale stalks. Tear the leaves into bite-sized chunks, toss with olive oil and a small amount of salt and pepper, and then arrange them uniformly on a baking sheet. Bake on 250°F (~120°C) for 20 – 25 minutes, or until crispy, turning halfway through.
For the Kale Aioli
- While the kale chips are in the oven, make the aioli. Again, remove the kale leaves from the stem, and add them and all the other ingredients to a food processor. Process until smooth, and store in the fridge in an air-tight container until you're ready to serve.
For the Hearts of Palm Fillets
- To begin, heat about ¼-inch of olive oil in a dutch oven pot (or pot/pan good for frying) over medium heat.
- Remove the hearts of palm scrolls from the can, drain them (but don't wash them), and then gently flatten them with a broad knife.
- Combine the rice flour, cornstarch, salt, and dried dill in a shallow bowl. Wait until the oil is sufficiently hot and preheated, and then add the sparkling water, whisking to form a batter.
- Take the flattened hearts of palm and batter them one at a time, covering most of the surface in the batter. You may need to adjust the batter a little bit, until it is able to coat the heats of palm without easily sliding off – do this by adding a little more rice flour (for thicker texture) or sparkling water (for thinner texture) if need be.Then, drop the battered hearts of palm into the oil – two at a time – until golden brown and crispy on each side, anywhere from 3 – 5 minutes total. Frequently turn them with a pair of tongs until they seem done.
- Serve the fillets wrapped in parchment paper or newspaper, with kale chips and the kale aioli!
Video
I hope that you enjoyed this vegan fish and chips recipe. If you did, leave me a comment and recipe rating before you go!
May you have good food in good company,
That Vegan Nephew
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