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Vegan fish

Vegan Fish is made with easy-to-find, simple ingredients. It is much easier and cheaper than I thought!

Vegan fish fingers
Vegan fish is made with everyday ingredients!

From now on, 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”!

You can get almost all ingredients in your local shops or supermarkets, apart from the nutritional yeast, which you can either buy online or sometimes from health food shops.

Vegan Fish

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

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.)

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.

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. 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.

By Double crumbing these bad boys to get the extra-crispy result!

vegan fish recipe

Vegan fish fingers ingredients
  • 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

seasonings in the Breadcrumb

Vegan fish fingers ingredient
  • 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 flavour
  • 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

how to make Vegan fish fingers
  1. Roughly chop potato, carrot and enoki mushroom, then replace them in a steamer, steaming for 20-25 minutes until they are softened.
  2. 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.
  3. 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.
  4. 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)
  5. Double crumb them by dipping into flour, flour paste and breadcrumb, then repeat the process again.
  6. 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!
Vegan fish fingers

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!

freezer friendly

Vegan fish fingers freezable

Make a big batch at once then freeze them. When needed, take them out of the freezer, throw them for 10 minutes then pan-fry.

They’re way better than those boxes from the frozen food aisle. No additives and preservatives are added, good for you and your family!

more vegan appetizers

more vegan comfort foods

My recipes come with step-by-step video tutorials, so make sure you watch the video below to ensure success – and if you enjoy my recipes, please consider signing up to my website and YouTube channel. You can also find me on FacebookPinterest, and Instagram!

Vegan fish fingers

Vegan Fish

Vegan Fsh is made with easy-to-find, simple ingredients. It is much easier and cheaper than I thought!
5 from 1 vote
Print Pin Rate
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 2 people
Calories: 867kcal
Author: SHU-CHUN

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

For Pane

  • 1 cup all-purpose flour

For flour paste

  • 120 g all-purpose flour
  • 220 ml Water

For the breadcrumb

Instructions

  • 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, then 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 them 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!

Video

Nutrition

Serving: 4pieces | Calories: 867kcal | Carbohydrates: 175g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2219mg | Potassium: 1042mg | Fiber: 14g | Sugar: 6g | Vitamin A: 5114IU | Vitamin C: 10mg | Calcium: 188mg | Iron: 11mg

Fluffy Diary

Birbs: The paper shredding mission has been accomplished! Me: ?? You…WHAT?!@@

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