ramyaramesh3007This homemade McDonalds filet-o-fish patty is sandwiched between burger buns, American cheese and the signature tartare sauce for the ultimate comfort meal.
Filet-O-Fish is one of those meals that is often overlooked as it’s not the most popular – but as an avid ex lover of fish, this burger was always one of my go-to meals. When the simple crispy fish fillet is paired with
This Vegan Filet-O-Fish is a beloved fast-food classic known for its crispy fish fillet, tangy tartar sauce, and soft buns. This version is also made with fresher ingredients, is vegan and gluten free. Get ready to satisfy your cravings with this delicious vegan burger!
Ingredients You Need
- hearts of palm – for that flaky, fishy flavour
- extra firm tofu – for protein and texture!
- gluten free oat flour – to the bind the patty and also gluten free
- nori and miso paste – to add umami and fishy flavouring
- nutritional yeast – to add flavour to the patty
- capers + capers brine – for that tanginess
- dry breading mix – oat flour (or regular all purpose flour), seasonings
- wet breading mix – oat flour (or regular all purpose flour), apple cider vinegar, dijon mustard, plant milk
- breadcrumbs – ground cornflakes (or finely ground panko breadcrumbs)
- tartare sauce – vegan mayonnaise, fresh dill, capers, lemon juice, chopped parsely, dill pickle relish, salt and sweetener
Vegan Filet-O-Fish
This homemade McDonalds filet-o-fish patty is sandwiched between burger buns, American cheese and the signature tartare sauce for the ultimate comfort meal.
Servings: 1
Ingredients
Vegan 'Fish' Patty
- 200 g extra firm tofu
- 1 can hearts of palm (4 sticks)
- 1/2 sheet nori
- 1.5 tbsp miso paste
- 2 tbsp nutritional yeast
- 1 tsp capers
- 1 tbsp caper brine
- 1/2 cup oat flour
- 2 tbsp corn starch
Dry Breading Mix
- 1/4 cup oat flour (or all-purpose flour)
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
Wet Mix
- 3 tbsp oat flour (or all-purpose flour)
- 1/2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2/3 cup plant milk
Breadcrumbs
- 1.5 cups cornflakes, ground (or panko breadcrumbs)
Vegan Tartare Sauce
- 1 cup vegan mayo
- 1 tbsp dill
- 1/2 tbsp chopped capers
- 1 tbsp lemon juice
- 1/2 tbsp chopped parsley
- 1 chopped dill pickle
- 1/2 tsp salt
- 1/2 tsp sweetener
Burgers
- 4 vegan burger buns
- 4 slices vegan cheese
Instructions
- Add all the ingredients for the patty in a blender except oat flour and corn starch, and pulse until ingredients are well-combined. Do not blend them completely and ensure there are some chunks and flakes in the mixture.
- Transfer mixture in a bowl and add oat flour, corn starch. If it's too wet, add more oat flour and mix.
- Shape the mixture into square shaped patties and keep them aside on a grease paper so they don't stick.
- Set up a breading station with three shallow bowls: one dry mixture, one wet mixture and one with the breadcrumbs.
- Dredge each fillet in dry mix, shaking off excess. Dip in the wet mixture, then coat with breadcrumbs, pressing gently to adhere.
- Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded fillets.
- Fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- In a small bowl, combine the ingredients for tartare sauce. Mix well.
- Lightly toast the hamburger buns or steam them for a softer texture.
- Place a slice of American cheese on the bottom half of each bun. You can place them while toasting to melt the cheese slightly by splashing some water onto the pan and cover them with a lid.
- Top with a hot fish fillet, spreading a generous amount of tartar sauce on top. Cover with the top bun.
Notes
For a healthier option: Bake the breaded fish fillets at 400°F (200°C) for 20 minutes, turning halfway through, instead of frying.