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–+ servings
vegan fish fingers

Crispy Vegan Fish Fingers That Taste Like the Real Deal

These crispy vegan fish fingers deliver delightful flavor and texture while being healthy and plant-based. Perfect for a satisfying meal!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 fingers
Course: Dinner
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Fingers
  • 1 can Palm Hearts drained and chopped
  • 1 cup Breadcrumbs (Paniermehl) gluten-free if desired
  • 1 sheet Nori Blatt (Nori Sheet) finely chopped
  • 1 tablespoon Fischgewürz (Fish Spice) adjust to taste
  • 1 cup Sojamilch (Soy Milk) unsweetened
  • 2 tablespoons Maisstärke (Cornstarch) for coating
  • 3 tablespoons Hefeflocken (Nutritional Yeast) optional for added flavor
  • 2 tablespoons Leinöl (Flax Oil) or other neutral oil

Equipment

  • Blender
  • baking sheet
  • Mixing bowl

Method
 

Step-By-Step Instructions
  1. Prepare the Palm Hearts by rinsing and drying them, then chop into large pieces.
  2. Grind the Palm Hearts in a blender until coarsely ground, resembling flaky fish.
  3. Mix ground palm hearts, nori, breadcrumbs, and fish spice in a bowl to form dough.
  4. Shape the mixture into finger-sized sticks and place on a parchment-lined baking sheet.
  5. Prepare a breading station with cornstarch mixture, soy milk, and breadcrumbs.
  6. Bread each fish stick by dipping in cornstarch, then soy milk, and finally breadcrumbs.
  7. Drizzle flax oil over fish fingers and bake at 200 °C (400 °F) for about 35 minutes.
  8. Serve hot with dipping sauces or salad once baked.

Nutrition

Serving: 1fingerCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 2gSodium: 200mgPotassium: 250mgFiber: 3gCalcium: 5mgIron: 2mg

Notes

Store leftover vegan fish fingers in an airtight container for up to 3-4 days and reheat for best texture.

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