Blitz: Add all vegan fish ingredients to a food processor. Blitz briefly, just until heart of palm is broken down a bit (you still want some larger chunks of it, which provide the flaky fish texture).
Shape: Shape into about 12 flattened logs. Place on a parchment-lined baking sheet and pop them in the freezer to chill while you prepare the batter and oil (they should be in the freezer for no more than 15 minutes, move them to the fridge if it takes longer).
Batter: Stir together flour and spices, then whisk in the beer until a smooth batter is formed.
Oil: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the "fish".
Assemble: Working in batches, use forks or metal tongs to dip each vegan fish stick into the batter, letting excess batter drip off. Immediately transfer to the hot oil, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished vegan fish to a wire rack. Continue until all fish sticks are finished.
Serve: Serve immediately with french fries and vegan tartar sauce.
Video
Notes
*For "Chips" (Fries), you can cook them in the deep fryer, air fryer, or oven. I prefer to just use a bag of frozen precut fries!**For Vegan Tartar Sauce, combine ½ cup vegan mayonnaise, 1 Tbsp fresh dill, 1 Tbsp chopped pickle, 1 tsp lemon juice, and a pinch of salt and pepper.Leftovers will not be as tasty as fresh from the fryer. Should you have leftovers, reheat them in the oven or air fryer to get them crispy again!