• michael abramson

Beer Battered Fysh Sticks

Updated: Oct 27, 2020

You had us at “beer battered”! Who’d ‘a thought that hearts of palm would make the perfect fysh stick? Moist and flaky on the inside…perfectly crunchy on the outside. Top them with vegan tartar sauce and serve with a batch of roasted Yukon Gold potatoes for an old time Fysh Fry!



3/4 cup (90 g) unbleached all-purpose or gluten free flour

1/4 cup (34 g) cornstarch

2 tsp baking powder

3/4 tsp sea salt

1/2 tsp Old Bay Seasoning

1 cup (474 ml) vegan dark beer


2 cans (2 x 14 oz) whole hearts of palm

1/4 cup (59 g) unbleached all-purpose or gluten free flour (for dusting)

1/2” (1.25 cm) Grapeseed or canola oil for shallow frying


Mix the dry batter ingredients (flour, cornstarch, baking powder, salt, Old Bay Seasoning) together in a large bowl. Slowly add the beer while whisking gently. Mix until the batter is just smooth – some small lumps are OK. Set aside to rest for 20 minutes.

Drain and rinse the hearts of palm. Slice each whole heart of palm from top to bottom on the diagonal so you end up with two “rounded triangles”.

Once the batter has rested, set a frying pan over medium heat and add 1/2” of oil. Drop a droplet of the batter into the hot oil. If it turns golden in 30 seconds – you’re good to go.

Working in batches – dust two hearts of palm with the flour and submerge them in the batter. Carefully lift them out and let the excess batter drip off for 10 seconds. Gently lower the battered hearts of palm into the frying pan. Cook until the bottom is golden – gently turn – and cook until the second side is golden.

Remove to a paper towel lined plate to drain. Place in a pre-heated 250°F (120°C) oven to keep warm while you cook the remaining hearts of palm.

Note: the fysh can be prepared up to 4 hours in advance. Prepare recipe. Cover the paper towel lined plate of fysh with plastic wrap and place in the refrigerator. When ready to reheat, gently place the fysh on a parchment lined sheet pan and place in a preheated 350°F (175°C) oven for 8-10 minutes until heated through and crispy. The fysh will be quite soft when you remove them from the refrigerator but they will crisp up nicely in the oven.

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