Spicy vegan beer battered fish and chips, inspired by the coastal regions of India, with a light and crispy beer batter. They are packed with flavor, with flaky hearts of palm that act as the plant-based fish alternative. We also make light and crispy potato chips that are bound to impress!
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Why this vegan fish and chips?
Having visited London often, I always wanted to try a vegan version of fish and chips. So, I decided to create my own – Vegan Spicy Beer Battered Fish and Chips. I’ve crafted a dish that not only captures the essence of the classic but elevates it to new heights. This recipe combines heart of palm and crumbled nori for a ‘fishy’ taste. To give it a kick, I added ground coriander, garam masala, red chili powder, and garlic powder to the beer batter. Whether you’re a spice lover or just looking for something different, this dish is for you. Let’s make a flavorful, vegan-friendly version of a classic. Are you in?
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Tips to perfect your Vegan Spicy Beer Battered Fish and Chips
- Selecting the Right Heart of Palm: Opt for young, tender heart of palm as it closely resembles the texture of fish. Look for cans labeled ‘young’ or ‘tender’ for the best results.
- Preparing the Nori Flakes: Crumble nori sheets finely to mimic the taste of sea flavors and provide an extra layer of authenticity to your vegan fish alternative.
- Creating the Spicy Beer Batter: Elevate your batter with a blend of aromatic spices. Incorporate ground coriander, garam masala, red chili powder, and garlic powder for a burst of zesty, spicy goodness.
- Balancing the Spice Level: Adjust the amount of red chili powder to suit your taste preferences. Remember, you can always add more for an extra kick, but start with a moderate amount and taste as you go. You can also sub with paprika powder if you can’t handle the heat.
- Perfecting the Batter Consistency: Aim for a smooth, lump-free batter. Adjust the liquid-to-dry ingredient ratio as needed. You are looking to achieve a thick, yet pourable consistency that adheres well to the heart of palm.
- Maintaining the Oil Temperature: Ensure the oil is heated to the right temperature (around 375°F / 180°C). This will result in a crispy, golden-brown coating without absorbing excess oil.
- Draining Excess Oil: After frying, allow the vegan fish alternative to drain on a wire rack or paper towels. This helps remove any excess oil and maintain its crispy texture.
- Serving with Accompaniments: Pair your vegan spicy beer battered fish with a side of perfectly fried ‘chips’ (potato fries) for a classic combination. Add a sprinkle of sea salt and fresh herbs for an extra touch of flavor.
- Garnishing for Visual Appeal: Consider garnishing your dish with a wedge of lemon, a sprinkle of fresh parsley. You can enjoy it with vegan tartar sauce to add visual appeal and enhance the overall experience.
- Experiment and Enjoy: Don’t be afraid to get creative with your spice combinations. Feel free to try jackfruit to artichokes to suit your personal taste.
By incorporating these tips, you’ll be well on your way to creating a sensational Vegan Spicy Beer Battered Fish and Chips dish that’s sure to impress even the most discerning palates.
Other delicious snacks from the blog:
- Best Vegan Korean Corn Dogs
- Onion potato Bhaji
- Spicy Kohlrabi fritters
- Smashed Potato Papdi Chaat
- Vegan Dahi Vada
- Crispy Plaintain Chips
- Baked Aloo Tikki
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Spicy Vegan Beer Battered Fish and Chips
Ingredients1x2x3x
Vegan beer battered “fish”
- 14 oz or 400 g can Hearts of Palm
- ½ cup panko bread crumbs
- 2 tbsp caper brine sub with pickle juice or vegan fish sauce
- 3 tbsp crushed nori sheets
- 1 tsp garlic powder
- ¾ teaspoon salt
- 1 ¼ cup Flour
- 1 tsp red chili powder
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tsp garam masala
- ½ tsp garlic powder
- salt and pepper to taste
- 6 oz 170 ml Beer I used a pale ale
For frying
- Vegetable oil
Chips (Fries):
- 3 large potatoes sliced into ½ inch sticks
- Salt to taste
- Water for boiling the chips/fries
Instructions
- To a food processor, add the drained hearts of palm, bread crumbs, caper brine, crushed nori, garlic powder and salt.
- Pulse several times to combine, but make sure there is still some texture and even large chunks. Don’t let it turn into a paste. If the mixture seems wet, add more breadcrumbs and pulse.
- Using your hands take out about 2 tbsp of the mix and form into fish-like shapes, about 2-3 inches long and 1 inch wide.
- Place the fish-like shapes on a plate lined with parchment paper and let them chill in the refrigerator while you prepare the batter.
The batter
- In a large bowl, whisk together the flour, red chili powder, ground turmeric, ground coriander seeds, garam masala, garlic powder, salt and pepper.
- Gradually whisk in the beer until a batter forms and is smooth.
Frying the “fish”
- Add oil to a large, heavy-bottomed pan about 2-3 inches deep. Heat to 375 F or 180 C, using a thermometer for best results and safety.
- Swiftly dip the fish pieces into the batter one at a time, coating all sides evenly, then place in the hot oil slowly. I use a fork to dip them in and carefully out of the batter. Handle them care as they will fall apart, but once they are fried they are quite firm.
- Cook for about 3 minutes on each side, until crispy and golden brown.
- Drain on a wire rack lined with kitchen paper towel. Enjoy immediately with your favorite dips!
Chips/Fries
- First soak the potatoes in cold water to remove excess starch.
- Then boil water, add a tsp salt to it, in a large enough pot that can hold the potatoes as well.
- Drop the potatoes into the boiling water and let boil for a few minutes (about 3 minutes) and take them out and let them drain on a kitchen towel.
- When it’s time to fry (after frying the fish), drop them carefully into the hot oil and let them fry fro 3-4 minutes until golden and crispy.
- Take them out with a slotted spoon, let them drain on a wire rack, and salt them from the top when it’s hot.
- Serve with the fried fish and enjoy!
Notes
Nutrition
This Diwali get ready to tantalize your taste buds with this delectable Indian snack! These are my Onion Potato Bhaji, a crunchy delightful dish that’s a standard Indian evening or festive snack. This crispy and flavorful delicacy combines the earthy goodness of potatoes with the aromatic zing of onions, spiced to perfection. Whether you are looking for the best bhajis out there or seeking a unique appetizer, Onion Potato Bhaji is sure to satisfy your cravings. Let’s dive into the recipe and discover the secrets behind its irresistible taste!
Tips to make the perfect Bhajis
- Preparation is Key: Before you start, make sure you have all your ingredients measured and chopped. This will help you maintain a smooth cooking process.
- Salt the Onions: After finely chopping the onions, sprinkle them with a little salt and let them sit for about 10-15 minutes. This draws out excess moisture, which helps prevent the bhajis from becoming soggy.
- Soak the Potatoes: Once you’ve peeled and sliced the potatoes, soak them in a bowl of cold water for about 10-15 minutes. This helps remove excess starch, resulting in a crispier texture.
- Balanced Spice Blend: Adjust the spice levels to your preference, but ensure you have a balanced blend of spices like cumin, coriander, turmeric, and chili powder for a well-rounded flavor.
- Correct Consistency of Batter: The batter should be thick enough to coat the back of a spoon, but not so thick that it’s clumpy. If it’s too thick, add a little water; if it’s too thin, add a bit more besan (gram flour).
- Hot Oil for Frying: Heat the oil to the right temperature (around 350-375°F or 175-190°C). If it’s too cold, the bhajis will absorb excess oil; if it’s too hot, they’ll brown too quickly on the outside while remaining raw inside.
- Test with a Small Batch: Before you start frying the entire batch, test one bhaji to make sure the oil is at the right temperature and the seasoning is to your liking.
- Fry in Batches: Don’t overcrowd the pan. Fry the bhajis in small batches to ensure they cook evenly and maintain their crispy texture.
- Drain Excess Oil: After frying, place the bhajis on a paper towel-lined plate to remove excess oil. This step ensures they remain crisp and not overly greasy.
- Serve Immediately: Onion Potato Bhajis are best enjoyed fresh and hot. Serve them immediately with chutney, yogurt, or your favorite dipping sauce.
By following these tips, you’ll be well on your way to creating perfectly crispy and flavorful Onion Potato Bhajis!
How to store Onion Potato Bhaji:
While Onion Potato Bhajis are best enjoyed fresh and hot, you can store any leftovers properly to enjoy later. Here are some storage instructions:
- Cool Completely: Allow the bhajis to cool completely at room temperature. Do not cover them while they are still warm, as this can lead to condensation and make them soggy.
- Refrigeration: If you plan to consume them within the next 1-2 days, you can store them in an airtight container in the refrigerator. Place a piece of parchment paper between the layers to prevent them from sticking together.
- Freezing (Optional): For longer-term storage (up to 1 month), you can freeze the bhajis. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe container or resealable bag with parchment paper between the layers.
- Reheating: To reheat refrigerated bhajis, you can use an oven or a toaster oven. Preheat to 350°F (175°C) and heat for about 10 minutes or until heated through. If reheating from frozen, let them thaw in the refrigerator overnight and then reheat as instructed above.
- Maintain Crispy Texture (Optional): For best results, you can briefly re-crisp the bhajis in a preheated oven at 350°F (175°C) for a few minutes after reheating.
- Serve with Fresh Accompaniments: When serving reheated bhajis, consider pairing them with fresh chutneys, yogurt, or sauces to enhance their flavor.
Remember, while reheated bhajis may not be as crispy as freshly cooked ones, they can still be quite tasty. Always label the storage container with the date to keep track of their freshness.
Other snacks from the blog:
- Tandoori soya chaap skewers
- Spicy Kohlrabi fritters
- Vada Pav
- Smashed Potato Papdi Chaat
- Vegan Dahi Vada
- Crispy Plaintain Chips
- Baked Aloo TIkki
Best Onion Potato Bhajis – Aloo Pyaz Pakora
Ingredients1x2x3x
- 1 ½ cups red onions thinly sliced
- 1 ½ cups potatoes grated
- 2 green chilies chopped
- 3 cloves garlic minced
- ½ tsp ground cumin
- 1 tsp red chili pepper powder
- ½ tsp ground turmeric
- ½ tsp ground coriander seeds
- Salt to taste
- ¼ cup Chickpea flour or besan
- 2-3 tbsp rice flour
- Oil for frying
Instructions
- Sprinkle a tsp of salt over the onion slices massage it in really well and let it rest for 15 minutes. This helps draw out the moisture.
- Soak the grated potatoes in cold water to remove excess starch as well.
- After 15 minutes, drain the liquid, squeeze out the liquid from the potato as much as possible, and add it to the drained onions.
- You can choose to keep the onions this way to rinse off the salt btw. Depends on how much salt you want in the bhajis.
- Now add the rest of the ingredients except oil and mix it well with your hands.
- Heat oil in a frying pan and test with a bit of the batter to see if it’s ready. If it rises immediately up with bubbles then it’s ready.
- Take rough amounts of the bhaji mix, they don’t have to be uniform or shaped any particular way, and drop them carefully in the oil.
- Let them fry for a good 5-7 minutes until they are golden brown. You can do a double fry if you like at the end to make sure they are even crispier.
- Carefully take them out of the oil with a slotted spoon and let them drain on kitchen paper towels.
- Serve hot with mint cilantro chutney and enjoy!
If you’re anything like me and have a fiery passion for spicy food, you’ve come to the right place. In my culinary journey, I’ve discovered that there’s no limit to the excitement and flavor that chilies can bring to your cooking. I’m excited to share a simple yet incredibly flavorful recipe that represents my love for all things spicy – the Soybean Chili Recipe. This is not the traditional chili recipe because I’m using soybeans. It’s a way for me to show people that soybeans can be used to make things other than tofu or soy milk. And it’s SUPER high in protein.
This recipe is an adaptation to Chili con carne, often simply referred to as “chili”. Chili is a wholehearted and flavorful dish that originates from Tex-Mex cuisine but is popular throughout the United States. The name “chili con carne” translates to “chili with meat” in Spanish, which accurately describes the dish. It typically consists of some sort of meat (protein), chili peppers, tomatoes, beans, aromatics, spices and seasonings.
Why Soybean chili?
I tried a chili recipe during the chilly months in France because chili recipes were gaining popularity on the internet, and it seemed like the perfect comfort food to make. Since then, I’ve made it a regular part of my fall and winter cooking repertoire. It’s incredibly warm and comforting.
This recipe also stands out as one of the best ways to prepare soybeans. Soybeans on their own might not be the most flavorful, but this chili recipe adds a delicious twist to them. I’m always on the lookout for creative and innovative ways to make soybeans more enjoyable.
Substitute and Ingredient List
Ingredient List:
- Olive oil
- Medium yellow onion, diced
- Cloves garlic
- Plant-based minced meat (e.g., soy-based, pea protein, or other plant-based alternatives)
- Bell peppers, diced
- Chili powder (southern chili spice blend)
- Ground cumin
- Granulated sugar
- Tomato paste
- Ground black pepper
- Ground cayenne pepper (optional, skip if you prefer less heat)
- Veggie broth
- Dry soybeans (substitute with red kidney beans, drained and rinsed)
- Unseasoned tomato sauce (like passata, substitute with diced tomatoes)
- Handful of cilantro leaves (coriander leaves)
Substitute List:
- Plant-Based Minced Meat: You can use any plant-based ground meat substitute available in your local stores. (you can also make your own Vegan Chorizo at home)
- Dry Soybeans: Substitute with red kidney beans, drained and rinsed.
- Unseasoned Tomato Sauce (Passata): Substitute with diced tomatoes for a chunkier texture.
- Cayenne Pepper: If you can’t handle the heat, simply skip the cayenne pepper or reduce the quantity according to your spice preference.
How to make Soybean Chili? (Steps and method)
- Begin by soaking the dry soybeans overnight until they’ve doubled in size.
- The next day, drain the water and toss the beans into a pressure cooker with 5-6 cups of water. Seal the lid and let it cook under pressure for a good 25 minutes. Afterwards, turn off the heat and let the pressure release naturally. If you’re using canned beans, skip this part.
- Heat up a soup pot with olive oil over medium-high heat for two minutes. Throw in the onion, cook for 3 minutes, then add the garlic, cooking for an additional 2 minutes and stirring occasionally.
- Toss in the plant-based minced meat and bell pepper. Use a wooden spoon to break up the “meat” and cook for 6-7 minutes until it’s nicely browned, giving it a stir here and there.
- Sprinkle in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir everything until it’s all nicely mixed.
- Add veggie broth, tomato sauce, and the cooked beans. Give it a good stir.
- Let the liquid come to a low boil, then reduce the heat (low to medium-low) to let the chili gently simmer, uncovered, for 20-25 minutes. Stir every now and then.
- Take the pot off the heat, toss in the chopped cilantro/coriander leaves, and let the chili rest for 5-10 minutes before serving. Serve it up with a dollop of vegan sour cream on top or just enjoy it as is.
And there you have it, homemade delicious Spicy Soybean Chili – a protein-packed recipe with spices, aromatics and plant-based meat. This is a warm, hearty bowl that stands out, whether you’re enjoying it solo or enjpying it up with nachos or chips.
So, dive into this flavorful recipe and let Mama Bee know @ beextravegant as to how your soybean chili turned out to be. Your feedback is like the secret ingredient that makes the recipe complete. Until our next Beextraveganza, happy cooking!
Check out my other recipes:
- Tofu Rice Stuffed Zucchini
- Brown Rice Split Peas Kichadi
- Vegan Biryani
Spicy Soybean Chili Recipe
Ingredients1x2x3x
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 3 cloves garlic
- 1 lb or 400 g plant-based minced meat
- 2 bell peppers diced
- 2 ½ tablespoons chili powder this is a spice blend to make southern chili
- 1 ½ tablespoons ground cumin
- 1 tablespoon granulated sugar
- 2 tablespoons tomato paste
- 1 ½ teaspoons salt or to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper -optional skip if you can’t handle the heat
- 2 ½ cups veggie broth
- 1.5 cups dry soybeans sub with 1 (16 oz.) can red kidney beans, drained and rinsed
- 18 oz. 450 g unseasoned tomato sauce (like passata), sub with 4 diced tomatoes
- Handful of cilantro leaves coriander leaves
Instructions
- Rise and soak the dry soybeans overnight. Once they have doubled in size, drain the water the next day and add them to a pressure cooker with enough water (5-6 cups) and shut the lid.
- Cook under pressure for at least 25 minutes. Soybeans take longer to cook. After 25-30 minutes, turn off the heat and release the pressure naturally.
- If you are using canned beans, skip the previous step.
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.
- Add the onion. Cook for 3 minutes, then add the garlic and cook for 2 more minutes, stirring occasionally.
- Add the plant-based minced meat to the pot and the bell pepper. Break the meat apart with a wooden spoon.
- Cook for 6-7 minutes, until the “meat” is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the veggie broth, tomato sauce, and cooked beans. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat, and add chopped cilantro/coriander leaves. Let the chili rest for 5-10 minutes before serving.
- Serve with some vegan sour cream on top or just by itself.
- Note: if you want the sauce to thicken, cook for a bit longer. If you don’t have time, take some soy beans with the sauce and blend it smooth, add that to the sauce to make it thicker.
Nutrition
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Spicy Vegan Beer Battered Fish and Chips
Ingredients1x2x3x
Vegan beer battered “fish”
- 14 oz or 400 g can Hearts of Palm
- ½ cup panko bread crumbs
- 2 tbsp caper brine sub with pickle juice or vegan fish sauce
- 3 tbsp crushed nori sheets
- 1 tsp garlic powder
- ¾ teaspoon salt
- 1 ¼ cup Flour
- 1 tsp red chili powder
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tsp garam masala
- ½ tsp garlic powder
- salt and pepper to taste
- 6 oz 170 ml Beer I used a pale ale
For frying
- Vegetable oil
Chips (Fries):
- 3 large potatoes sliced into ½ inch sticks
- Salt to taste
- Water for boiling the chips/fries
Instructions
- To a food processor, add the drained hearts of palm, bread crumbs, caper brine, crushed nori, garlic powder and salt.
- Pulse several times to combine, but make sure there is still some texture and even large chunks. Don’t let it turn into a paste. If the mixture seems wet, add more breadcrumbs and pulse.
- Using your hands take out about 2 tbsp of the mix and form into fish-like shapes, about 2-3 inches long and 1 inch wide.
- Place the fish-like shapes on a plate lined with parchment paper and let them chill in the refrigerator while you prepare the batter.
The batter
- In a large bowl, whisk together the flour, red chili powder, ground turmeric, ground coriander seeds, garam masala, garlic powder, salt and pepper.
- Gradually whisk in the beer until a batter forms and is smooth.
Frying the “fish”
- Add oil to a large, heavy-bottomed pan about 2-3 inches deep. Heat to 375 F or 180 C, using a thermometer for best results and safety.
- Swiftly dip the fish pieces into the batter one at a time, coating all sides evenly, then place in the hot oil slowly. I use a fork to dip them in and carefully out of the batter. Handle them care as they will fall apart, but once they are fried they are quite firm.
- Cook for about 3 minutes on each side, until crispy and golden brown.
- Drain on a wire rack lined with kitchen paper towel. Enjoy immediately with your favorite dips!
Chips/Fries
- First soak the potatoes in cold water to remove excess starch.
- Then boil water, add a tsp salt to it, in a large enough pot that can hold the potatoes as well.
- Drop the potatoes into the boiling water and let boil for a few minutes (about 3 minutes) and take them out and let them drain on a kitchen towel.
- When it’s time to fry (after frying the fish), drop them carefully into the hot oil and let them fry fro 3-4 minutes until golden and crispy.
- Take them out with a slotted spoon, let them drain on a wire rack, and salt them from the top when it’s hot.
- Serve with the fried fish and enjoy!
