King oyster mushroom stems mimic fish flakes perfectly because their fibers naturally separate into identical textures when shredded.
Vegan Fried Fish Fillet
Dive into a delicious twist on seafood with our Vegan Fried Fish Fillet! This mouthwatering dish features artichoke hearts cloaked in delicate rice paper, giving it a flaky texture, while a crispy beer tempura batter adds the perfect crunch. Boosted with nutritious chia seeds, this plant-based delight is sure to impress even the most devoted fish lovers!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cans of artichokes in water (approx. 400 g drained)
- 1 teaspoon of salt + spices to taste (garlic powder, paprika, nori seaweed)
🫙Pantry Staples(4)
- 1 teaspoon (5 g) of baking powder (5 ml)
- 120 g of wheat flour (0.96 cup)
- Neutral oil for frying
- 1-2 rice paper sheets
📦Other(2)
- 180 ml of cold beer (or sparkling water) (6.08 fl oz)sparkling water
- 1 teaspoon (5 g) of ground chia seeds + 30 ml of water (let gel) (5 ml)
👨🍳 Instructions
- 1
Drain and press the artichokes, shaping them into fillets.
- 2
Mix the hydrated chia with the artichoke for cohesion.
- 3
Wrap in hydrated rice paper.
- 4
Dip in beer tempura and fry in plenty of oil (175 °C) until golden.
- 5
Serve with lemon and vegan tartar sauce.
💡 Pro Tips
- ✓Press artichokes for 15-20 minutes under a 2-3 lb weight to remove excess moisture and achieve the firm, flaky texture that mimics fish when fried.technique15-20 minutes, 2-3 lb weight
- ✓Hydrate chia seeds at a 1:3 ratio (chia to water) for exactly 10 minutes to create optimal gel consistency that binds artichoke pieces without becoming slimy.ingredient1:3 ratio, 10 minutes
- ✓Soak rice paper in warm water (100-110°F) for only 8-12 seconds - over-hydration causes tearing and creates a gummy texture after frying.timing100-110°F, 8-12 seconds
- ✓Maintain oil temperature at exactly 175°C (347°F) because beer tempura batter needs this precise heat to create steam bubbles that form the characteristic light, crispy texture.equipment175°C (347°F)
- ✓Use ice-cold beer in tempura batter because cold liquid creates more steam when hitting hot oil, resulting in 30% more lift and crispiness than room temperature batter.technique30% more lift
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
King oyster mushroom stems mimic fish flakes perfectly because their fibers naturally separate into identical textures when shredded.
Vegan Fried Fish Fillet
Dive into a delicious twist on seafood with our Vegan Fried Fish Fillet! This mouthwatering dish features artichoke hearts cloaked in delicate rice paper, giving it a flaky texture, while a crispy beer tempura batter adds the perfect crunch. Boosted with nutritious chia seeds, this plant-based delight is sure to impress even the most devoted fish lovers!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cans of artichokes in water (approx. 400 g drained)
- 1 teaspoon of salt + spices to taste (garlic powder, paprika, nori seaweed)
🫙Pantry Staples(4)
- 1 teaspoon (5 g) of baking powder (5 ml)
- 120 g of wheat flour (0.96 cup)
- Neutral oil for frying
- 1-2 rice paper sheets
📦Other(2)
- 180 ml of cold beer (or sparkling water) (6.08 fl oz)sparkling water
- 1 teaspoon (5 g) of ground chia seeds + 30 ml of water (let gel) (5 ml)
👨🍳 Instructions
- 1
Drain and press the artichokes, shaping them into fillets.
- 2
Mix the hydrated chia with the artichoke for cohesion.
- 3
Wrap in hydrated rice paper.
- 4
Dip in beer tempura and fry in plenty of oil (175 °C) until golden.
- 5
Serve with lemon and vegan tartar sauce.
💡 Pro Tips
- ✓Press artichokes for 15-20 minutes under a 2-3 lb weight to remove excess moisture and achieve the firm, flaky texture that mimics fish when fried.technique15-20 minutes, 2-3 lb weight
- ✓Hydrate chia seeds at a 1:3 ratio (chia to water) for exactly 10 minutes to create optimal gel consistency that binds artichoke pieces without becoming slimy.ingredient1:3 ratio, 10 minutes
- ✓Soak rice paper in warm water (100-110°F) for only 8-12 seconds - over-hydration causes tearing and creates a gummy texture after frying.timing100-110°F, 8-12 seconds
- ✓Maintain oil temperature at exactly 175°C (347°F) because beer tempura batter needs this precise heat to create steam bubbles that form the characteristic light, crispy texture.equipment175°C (347°F)
- ✓Use ice-cold beer in tempura batter because cold liquid creates more steam when hitting hot oil, resulting in 30% more lift and crispiness than room temperature batter.technique30% more lift