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 Fishbefore. 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
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
Banana Blossom Vegan Fish
Tofish and Chips
Vegan Fish Burger
15+ Vegan Fish and Seafood 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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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.
4.71 from 37 votes
Print Recipe Pin Recipe
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Course Main Course
Cuisine Vegan
Servings 2servings
Calories 439kcal
Ingredients
1jarartichokes in brine/water(170g) about 15 pieces – quartered
frying oil
Flour Mixture
1/2cupall-purpose flour
1/4teaspoonsalt
1/2teaspoondill
1tablespooncrushed nori
Batter
1cupflour
1/2teaspoonsalt
1pinchturmeric
1tablespoonpickle juice
1tablespooncaper brine(or sub with more pickle juice)
2teaspoonslemon juice
3/4cupsparkling 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.
Notes
*With how many vegan fish pieces you will end up, depends on how many artichokes are in the jar. I’ve had about 15 pieces in mine = 170g of artichokes. My artichokes are quartered.
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Ingredients. Quartered Artichoke Hearts, Vegetable Oil (soybean Or Sunflower), Water, Vinegar, Salt, Spices, Citric And Ascorbic Acid. We do our best to be accurate with respect to the advertised ingredients, nutritional information, product images and descriptions listed on our app/website.
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