Name: Vegan Fish
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 100 g Enoki Mushroom; 80 g Potato; 60 g Carrot; 30 g Corn Starch; 2 ea Sushi Nori Sheet; 1 Tbsp Lemon Pepper; 1/2 Tsp salt; 1 cup all-purpose flour; 120 g all-purpose flour; 220 ml Water; 2 cup Panko breadcrumb; 3 Tbsp Nutritional Yeast; 2 Tbsp Lemon Pepper; 1 Tsp Salt

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Last Updated on March 16, 2023

Vegan fish may sound like an oxymoron, but it is possible to make a delicious seafood-like meal without any animal products. Paired with our lemongrass Thai dipping sauce, it can be a satisfying and healthy alternative.

By the way, this recipe is easy to follow and can be tailored to your own taste preferences.

Vegan Fish

From now on, when every time I have cravings for some vegan fish fingers, I don’t have to pay big bucks to buy frozen ones from the supermarkets anymore.

Make a big batch of these vegan fish fingers at home and freeze them, then simply pan-fry or deep-fry anytime I feel like some crunchy finger food. It’s so yummy and full of flavor. It will easily change a non-vegan’s mind to try plant-based “fish”!

Vegan fish fingers with lemon juice — These are best when served hot straight from the pan.

The best thing is, you can get almost every ingredient from your local shops or supermarkets, apart from the nutritional yeast, which you can either buy online or sometimes from health food shops.

This dish tastes best when deep-fried or pan-fried. If you prefer oven-baked ones as a heathier low-fat alternative, you need to do an extra step, by toasting the breadcrumbs in the oven with lightly sprayed oil at 180°C / 350°F for 3-4 minutes before crumbling.

vegan fish recipe

For this recipe, enoki mushroom and sushi nori sheets( edible dried seaweed) taste natural sea-like, the sea-salty flavor that makes these vegan fish fingers taste more seafood-like.

Potato and carrot give it more filling. Here I also used organic flour and breadcrumb for a healthier option (for gluten-free eaters, just simply replace them with gluten-free flour and breadcrumb).

Sushi Nori Sheets– use for wrapping the mixture. It gives the natural sea-like flavor that makes these vegan fish fingers taste more seafood-like.
Enoki mushroom– firm, somewhat chewy texture and delicate flavor.
Potato and Carrot– give these fingers more filling.
Lemon Pepper– gives them that zingy, peppery flavor.
Corn Starch– a binding agent.
Salt– if you like a bit salty, add more salt

Instead of using egg and milk for pané ( French Breading) is a cooking method which means dipped or rolled in breadcrumbs before cooking.

In this vegan version, I use flour paste (flour and water,) some recipes might use vegan mayo mixed with water, it’s totally up to you.

Vegan fish fingers ingredient — By double crumbing these bad boys to get the extra-crispy result!

For the breadcrumb, I mixed breadcrumb with nutritional yeast and lemon pepper. Nutritional yeast adds a boost of umami to the vegan fish fingers, whereas lemon pepper gives them the zingy, peppery flavor.

Panko Breadcrumb– they are larger pieces than normal breadcrumbs which creates a really nice crunchy coating, can sub with normal breadcrumbs or use gluten-free breadcrumb for gluten-free option.
Organic All-purpose Flour– use gluten-free flour for gluten-free option.
Nutritional Yeast – adds a boost of umami flavor.
Lemon Pepper– gives them that zingy, peppery flavor.
Water– making batter for pané.

ingredients for Pane — **pané** ( French culinary term (pane) is a cooking method which means dipped or rolled in breadcrumbs before cooking.)

How to Make Vegan Fish

Roughly chop potato, carrot and enoki mushroom, then replace them in a steamer, steaming for 20-25 minutes until they are softened.
Replace cooked potato, carrot and enoki mushroom into a mixing bowl, add lemon pepper, corn starch and salt, then mix them until it becomes a smooth paste.
Place the sushi nori sheet on a flat surface, brush them with flour paste, then scoop the mixture onto the nori sheets then fold them in half. Put them into the freezer for 30 minutes to set before cutting.
Take them out from the freezer, cut them into four pieces each. Prepare flour(1 cup), flour paste(60g flour and 110ml water) and breadcrumb(add nutritional yeast and lemon pepper).
Double crumb them by dipping into flour, flour paste and breadcrumb, then repeat the process again.
Heat up cooking oil in the frying pan on medium heat, pan-fry these vegan fish fingers until golden brown on both sides then serve!

Serve with Lime, lemongrass, and herbs dipping sauce, Vegan Spicy Mayonnaise, Vegan Aioli (vegan mayo+ crushed garlic), and lemon wedges, sprinkle chopped parsley for garnish! Yum!