Crispy Vegan Fish Bites
Plant-based “fish” bites made from tofu or chickpea batter, coated in panko and baked or fried until golden. Crispy outside, tender inside, with a mild, savory flavor reminiscent of traditional fish bites. Perfect for appetizers or a main with salad.
Prep: 15 minutes
Cook: 15–20 minutes
Total: ~35 minutes
Ingredients
Fish Base
400 g firm tofu, sliced into fish-shaped strips
2 tbsp lemon juice
1 tsp seaweed flakes
Salt & black pepper
Coating
½ cup all-purpose flour
½ cup unsweetened plant milk
1 tsp garlic powder
1 tsp smoked paprika
1 cup panko breadcrumbs
2 tbsp nutritional yeast
Optional Dip
Vegan tartar sauce or lemon-garlic vegan mayo
Instructions
1️⃣ Prepare Tofu
Press tofu to remove excess water
Marinate with lemon juice, seaweed flakes, salt, and pepper for 10 minutes
2️⃣ Coat Bites
Set up dredging stations:
Flour + garlic powder + smoked paprika
Plant milk
Panko + nutritional yeast
Dip tofu strips in flour, then milk, then panko
3️⃣ Cook
Option 1: Bake
Preheat oven to 200°C (400°F)
Place on parchment-lined tray
Bake 15–18 minutes, flipping halfway
Option 2: Pan-Fry
Heat 2 tbsp oil in pan
Fry tofu strips 3–4 minutes per side until golden
4️⃣ Serve
Serve hot with vegan tartar sauce, lemon wedges, and salad or fries
Tips
Use seaweed flakes for authentic “fishy” flavor
For extra crispiness, spray lightly with olive oil before baking
Works well in sandwiches or wraps
Frequently Asked Questions
Q: Can I freeze uncooked bites?
Yes — freeze after coating, then bake directly from frozen (add 3–5 minutes).
Q: Gluten-free option?
Use gluten-free flour and breadcrumbs.
Q: Can I make them spicy?
Yes — add chili powder to flour or panko coating.
Nutritional Information
Calories: 250 kcal
Protein: 14 g
Carbs: 20 g
Fat: 12 g
Fiber: 3 g