The flaky texture of artichokes is perfect to make vegan fish. It’s super easy to make: The artichokes are battered, fried, and served with potatoes and vegan tartar sauce. It tastes so similar to real fish.
Lately, I’ve been experimenting a lot with vegan seafood. Salmon was one of the hardest things for me to give up when going vegan, so sometimes I’m craving the flaky texture. I’m not craving the overfishing of the oceans and animal suffering, so I love to explore new vegan options. Most of the store-bought vegan seafood and fish products are not exactly… well, let’s face it … they are disgusting!
I prefer homemade vegan fish recipes. I’ve made Vegan Fish with Tofu (Tofish) and Banana Blossoms Fish before. Texturewise, I’d say that the Vegan Fish made with Banana Blossoms comes the closest to the original but Banana Blossoms are not always easy to find. So I want to provide an option that is much more accessible for anyone: Vegan Fish made with canned Artichokes.
For this recipe, I’m using canned artichokes in brine/water, not oil. I’d really recommend looking for oil-free artichokes because we are battering and frying the artichokes and that would be a bit too much oil.
The flaky texture of artichokes is perfect for making vegan fish!
How to make Artichoke Fish
The ingredients
You’ll need:
- artichokes (canned in brine/water – not oil)
- for the flour mixture: flour, salt, nori, dill
- for the batter: flour, salt, turmeric, pickle juice, caper brine (or more pickle juice), water, lemon juice
- frying oil
The basic steps
Serve the Artichoke Fish with…
Served with baked potato slices or wedges this vegan ‘fish’ makes quite an appearance. Don’t forget to add freshly squeezed lemon juice on top and sprinkle it with chopped dill. Makes it only better! :)
The perfect dip is of course: Vegan Tartar Sauce.
Do you know what also would be good with this vegan fish? Rice and peas or mashed peas! Anything you would serve with regular fish would be delicious with this cruelty-free, vegan alternative!
More Vegan Fish Recipes
I hope you will enjoy this ‘fish’ as much as I did! Let me know if you give it a try!
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Cheers, Bianca
Artichoke fish
Ingredients
- 1 jar artichokes in brine/water (170g) about 15 pieces – quartered
- frying oil
Flour Mixture
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon dill
- 1 tablespoon crushed nori
Batter
- 1 cup flour
- 1/2 teaspoon salt
- 1 pinch turmeric
- 1 tablespoon pickle juice
- 1 tablespoon caper brine (or sub with more pickle juice)
- 2 teaspoons lemon juice
- 3/4 cup sparkling water
Instructions
- Rinse and drain the artichokes.
- In separate bowls, combine the ingredients for the flour mixture and whisk together the ingredients for the batter.
- In a pot or wok, heat the frying oil. You’ll want enough so that the battered artichokes can swim in the oil but make sure you leave enough space in the pot/wok so that it doesn’t spill over.
- Coat the artichokes in the flour mixture. Then dip them in the batter. Carefully lower them in the oil. Let them fry for about 4-5 minutes until golden brown, flipping them once.
- Transfer the fried artichokes onto a kitchen paper to remove excess oil. Serve with tartar sauce and potato wedges, for example. Add fresh dill on top and a squeeze of lemon.
Lea
Tuesday 24th of August 2021
Fish was the most difficult thing for me to give up before I made the switch to veganism. I finally did it but I am so glad for this recipe!
Adrian
Wednesday 19th of May 2021
Are you using fresh or dried dill ?
Louise
Wednesday 14th of October 2020
Hi Bianca, Thanks for your great plant based tofish recipie.It was excellent, best with the tofu / nori on both sides of the tofu and then the batter before frying and then lots of lemon juice before eating . Good to know there are more and more real fish staying in the ocean where they belong.
Chef Coco
Monday 24th of August 2020
Use less water to thicken the batter then put them on a cookie sheet and freeze them first.
Susan
Tuesday 9th of February 2021
@Chef Coco, Nice hack!
kay
Tuesday 2nd of June 2020
could you make this recipe with fresh artichoke? I’m trying to reduce the amount of wast I produce so I’d prefer to use fresh instead of canned