These vegan fishless sticks made from hearts of palm and artichoke hearts are a delicious plant-based alternative to traditional fish sticks. They are coated in a crispy batter and served with a zesty homemade vegan tartar sauce, perfect for a meal or as part of tacos.
1. For the "Hearts of palm "fishstick" mixture": Add rinsed, drained, and cut hearts of palm, chopped artichoke hearts, minced garlic, jalapeño brine (optional), lemon juice, dried dill (or fresh dill), Old Bay seasoning (to taste), Nori sheets, 1 tbsp vegan mayo, and flour (or breadcrumbs) to a food processor. Pulse gently, being careful not to overmix, as you don't want the mixture to be too mushy.
2. Spoon the mixture into your hands to form sticks. The recipe yields about 6 sticks. Place each stick on a lined baking sheet with parchment paper. Place them in the freezer for 30 minutes or the refrigerator for an hour or overnight to set.
3. While the sticks are setting, prepare the "Vegan Tartar Sauce": Whisk together 1/2 c vegan mayo, 1 tsp lemon juice, 1/2 tbsp relish, 1/2 tbsp diced jalapeños, 1 1/2 tsp dried dill (or 1 tbsp fresh dill), and salt & pepper to taste. Cover and place in the fridge until ready to serve.
4. Prepare the "Hearts of palm fry batter": Whisk together 1 c fish fry batter, Old Bay seasoning (to taste), 1 tsp cornstarch (optional), and Club soda until well combined.
5. Gently coat each frozen stick thoroughly on all sides with the fry batter.
6. Heat oil in a pan. Add the coated sticks to the pan, being mindful not to overcrowd it (fry about 3 at a time). Fry on all sides until they are golden and crispy.
7. Remove the fishless sticks from the heat and let them cool slightly. Serve immediately with the prepared vegan tartar sauce. Enjoy!
