Faux Fried Fish Sandwiches

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 faux fried fish sandwiches
Inspired by a popular fish sandwich, this vegetarian version hits all the marks with a crunchy, yet delicate, fish-less patty, creamy tartar sauce and a slice of melty American cheese. While tofu is often used to replace the fish, this version uses a combination of shredded hearts of palm for a flaky texture and a little boiled potato to hold it all together. To make this vegan, you could use vegan mayo for the tartar sauce and to replace the egg in the coating.



  1. Combine the potato chunks and hearts of palm in a medium saucepan and cover with water by 2 inches; salt the water. Bring to a boil, then reduce to a simmer and cook until the potato is tender, 5 to 8 minutes. Drain and return to the saucepan over low heat; shake the pan occasionally until the potato and hearts of palm look dry, 1 to 2 minutes. Set aside until cool enough to handle.
  2. Remove the potato chunks from the pan, transfer to a medium bowl and mash well with a masher or fork. Finely shred the hearts of palm with your fingers and add to the bowl. Toast the nori by waving both sides over a burner flame for a few seconds to crisp it up, then crumble it into small pieces directly into the bowl with the potato. Add 1/2 cup panko, the mayonnaise, lemon zest, garlic powder, onion powder, paprika, 3/4 teaspoon salt and a few grinds of pepper. Mix well to combine.
  3. Form the mixture into four 4-inch patties (round or square). Beat the egg in a shallow bowl; put the remaining 3/4 cup panko in another shallow bowl. Dip each patty in the beaten egg to coat both sides, letting the excess drip off, then dip in the panko, pressing to adhere. You can cook the patties immediately or refrigerate overnight before cooking.
  4. Fill a large skillet with 1/4 inch of vegetable oil and heat over medium heat. (To test if the oil is hot enough, drop a piece of panko into the oil; it should sizzle immediately.) Add the patties and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a paper towel–lined plate and top each patty with a slice of cheese.
  5. Spread tartar sauce on the top and bottom hamburger buns. Put some lettuce on the bottom buns, then add the patties and top buns. Serve with chips.