What is a fishless fish burger made of?

A delicious vegan version of a fish burger. We make our 'fish' out of tofu and use nori sheets to give it that taste of the sea and then breadcrumb it . We serve it with a lovely vegan tartare sauce – goes great served in a bun with some hot fries!

How do you bind a vegan burger?

Consider incorporating ingredients like breadcrumbs, brown rice, quick oats, whole wheat flour, or panko to bind the mixture together . These ingredients not only add texture but also help absorb excess moisture. NOTE: use quick oats as they will hold the burger together much better than regular rolled oats.

What is Mcdonald's fish made out of?

We use wild-caught Alaska Pollock for our Filet-O-Fish® sandwich in the U.S., which is 100% sourced from sustainable fisheries. Why is sustainable fish so important to us? Because it helps protect our oceans—something that's important to you. Interested in learning more about the Filet-O-Fish®?

Are fish burgers unhealthy?

No. The patties themselves possess different nutritional profiles, but they're dependent on preparation… baking versus frying, grilling versus broiling. Further, what it's served with makes a huge difference…a plain burger is going to be considered healthier than a fish patty with tarter sauce.

What can I use as a binder instead of eggs in burgers?

DAY TRADER, EDUCATOR, SWING TRADER. If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal . How do you keep homemade burgers from falling apart? * Mix your ground beef (80/20) by hand until it's a thorough consistency.

What is the best vegan binder for veggie burgers?

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder. It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it. It does need to be blended with water first; not a big deal, just a little less convenient.

What is vegan fish made from?

To create the flavour and texture of fish, manufacturers use a variety of different ingredients. Some common ingredients found in vegan fish are chickpeas, pea protein, soy, tofu and potatoes .

Why do vegetarians think fish isn't meat?

Basic definitions However, some people consider meat to only come from warm-blooded animals, such as cattle, chickens, pigs, sheep, and birds. Because fish are cold-blooded , they would not be regarded as meat under this definition.

What is vegan fish fillet made of?

List of ingredients: Water, Soybean Fiber, (soybean protein, wheat starch, wheat protein, soybean oil), Soybean Protein, Soybean Oil, Tapioca Starch, Spice,Raw Cane Sugar, Sea Salt, White Pepper Powder, Laver, Yeast Peptone Powder, Natural Vegan Flavor.

(ˈfɪʃləs ) adjective. without fish, lacking fish .

Vegan Fish Burger Recipe | Food Flaneur Recipe Collection (2024)

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Vegan Fish Burger Recipe | Food Flaneur Recipe Collection (1)

This simple copycat Vegan Fish Burger is coated in crispy breadcrumbs and filled with a flaky and succulent fishy tofu fillet. Healthy, gluten-free and plant-based and the ideal dinner to wow your friends and family! I made a Vegan Big Mac so had to make this too!

Vegan Fish Burger Recipe | Food Flaneur Recipe Collection (2)

Where I’m living, I can’t get hold of convenience vegan foods, which leaves me with no choice but to attempt to imitate them by making them from scratch. It’s hard work at times, but the experimentation is worth it, especially if the taste is just right! Tofu is my go-to for meaty textures – mushrooms too but – but tofu really gets meaty after freezing.

Vegan Fish Burger Recipe | Food Flaneur Recipe Collection (3)

Freezing tofu allows the water to be pressed out once it has thawed which leaves it with a magically meaty texture. It becomes more like a sponge which is great to absorb sauces and stocks and other such flavourings.

Vegan Fish Burger Recipe | Food Flaneur Recipe Collection (4)

So for the infamous Filet O Fish which I used to love, I decided to make a copycat plantbased version and I think it came out pretty well. I also made the cheese slices (nut-free), which I will get a recipe up for at some point.

Questions about Vegan Fish Burger

How to make a Vegan Fish Burger?

To make a fish burger you need tofu for the filling and a sheet of seaweed for the fish flavour. The tofu must be frozen then thawed to get the flaky, meaty texture of fish. This is then coated in a cornstarch paste and finally a breadcrumb mix before being deep fried until golden brown.

Are burgers healthy?

This version of Vegan Filet O Fish is a healthier option due to a reduced number of processed ingredients and it can also be baked rather than fried.

What is vegan fish made of?

Vegan Filet o Fish in this recipe is made predominantly from tofu which is then coated in a cornstarch and breadcrumb mix before being cooked in oil.

What happens when you freeze tofu?

When tofu is frozen, the water inside freezes (and there is a lot of water). When this is thawed, the water can be squeezed out leaving a flaky textured tofu behind.

Burger Substitutions

Gluten-free breadcrumbs can also be used
Additional spreads and fillings can be added alongside the tofu fish fillet in the bun
Fillets can also be cooked using an air fryer or deep-fried – though deep-frying will increase the energy (calorie) content of this recipe.

This vegan fish burger is…

Tender
Crispy on the outside
Made with tofu
Gluten-free
Vegan
Plant-based

More Recipes to Try…

Vegan Big Mac Recipe

Quinoa Burgers

Pulled Mushroom Burgers

Impossible Burger Recipe

Spaghetti Sandwich

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If you don’t have time to make this fish burger now, click on any image on this page to add it to your Pinterest list. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.

Vegan Fish Burger Recipe | Food Flaneur Recipe Collection (10)

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Fish Burger Recipe

Print Recipe

4.05 from 21 votes

Vegan Fish Burger

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: burger, healthy, plant-based, tofu, vegan, vegan fish, vegetarian

Servings: 4 burgers

Calories: 435kcal

Author: Reena Sharma

Ingredients

400 g firm tofu frozen then thawed
1 large nori sheet
8 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
150 ml plant milk
200 g breadcrumbs
1 tsp salt
Oil to cook

Instructions

Squeeze out all of the water from the tofu between two chopping boards and leave to rest.
Cut into 4 squares.
Cut the nori sheet into squares that roughly fit the shape and size of the tofu fillets, using a dash of water to stick to the tofu.
Mix 4 tbsp cornstarch with the milk and leave aside.
Mix the remaining 4 tbsp cornstarch with the onion and garlic powders and dust the tofu.
Dip the dusted tofu in the cornstarch paste.
Then dip into a bowl filled with the breadcrumbs.
Bake for 30 minutes at 200C until golden brown, flipping halfway.

Notes

Gluten-free breadcrumbs can also be used
Additional spreads and fillings can be added alongside the tofu fish fillet in the bun
Fillets can also be cooked using an air fryer or deep-fried – though deep-frying will increase the energy (calorie) content of this recipe.

Nutrition

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Reader Interactions

Comments

Marlon
July 28, 2020 at 2:05 pm
This was incredible!!!! Best vegan fish sandwich ever!!!
PBG
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- foodflaneur
  July 30, 2020 at 7:25 am
  Aww thank you so much Don Mushroom! xXx
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  - V.G.
    December 6, 2021 at 1:02 am
    What temperature did you bake these at?
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    See Also
    Apricot Raspberry Thumbprint Cookies Recipe | Little Spice Jar
  - foodflaneur
    December 21, 2021 at 6:03 am
    200 degrees celsius 🙂 Sorry I will add that to the recipe
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Cath
September 4, 2021 at 6:55 pm
Looks fantastic, thank you! Is it possible to make these ahead of time and freeze for a quick meal?
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- foodflaneur
  September 7, 2021 at 3:04 am
  Aww thank you Cath. I’ve actually not prepared these in advance and then re-frozen, but I think for food safety reasons, probably not good to re-freeze the tofu again. The other option could be to maybe prepare the tofu chunks when you buy the block fresh so they’re already cut up, then just squeeze out liquid from that specific chunk and then coat it and cook it. Or another option could be to prep the burger fully with the fresh tofu then bake/fry straight from frozen, though not sure how the texture would be. I might give it a try and will let you know if I do. Let me know if you do it first though! Did you have a go at making these already? Reena xXx
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  - Cath
    September 7, 2021 at 3:18 am
    Thank you so much. Not yet – busy toddler mamá (hence quick prep question – thought when I finally get to it I could make a batch!) but am really looking forward to trying them soon! They sound delish! Thank you!
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  - foodflaneur
    September 22, 2021 at 11:18 am
    You definitely sound busy Cath! Aww well I hope you enjoy them (when you get around to doing the cooking!) and do let me know how it goes 🙂
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Jackie
April 19, 2022 at 9:07 pm
I’m a slow learner. For people like me, I noticed that you added other toppings like cheese and tarter sauce by looking at the picture. Any special recipe for vegan tarter? And what vegan cheeses go beat with this? Can’t wait to try it.
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- foodflaneur
  April 25, 2022 at 7:44 am
  Hi Jackie, good question and one that I can answer! For vegan tartar, I used vegan mayonnaise with chopped gherkins, capers, fresh dill and lemon juice – was so good! I also have a recipe for vegan cheese that you can slice but you can also buy vegan cheese slices if you don’t fancy making it from scratch! Hope that helps! I should probably put up the recipe for the tartar sauce!xXx
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Drew
January 20, 2023 at 12:53 am
This looks incredible, can’t wait to try! Just want to ask – is there a specific brand of breadcrumbs that you use for this recipe? In the images you posted, the filet looks beautifully crispy; I’ve never been able to get my tofu quite as crispy as I’d like it to be, and was wondering if there’s any special trick to it.
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- foodflaneur
  February 10, 2023 at 12:25 pm
  Hi Drew, actually I usually just use whatever stale bread is lying around and stick it in a processor to crumb it up! Then use that but stale bread is the best, I’ve not got a favourite – the crispiness is more related to the cooking method. Baking works but using an air fryer would probably be better though I don’t actually own one – not yet anyway! The oven has worked well for me but the air fryers can be a bit more efficient in terms of energy and much quicker too so I’ll give them a whirl! Let me know how it turns out! Reena xx
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Kim Marie Evans
May 4, 2023 at 5:23 am
Hi I was wondering if a Burmese tofu would work the same?
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- foodflaneur
  June 3, 2023 at 2:38 pm
  Hi Kim, Oh interesting question, I’ve actually never used Burmese tofu, it’s made with chickpeas right? I guess you could try the same method. Is the texture the same as regular soybean tofu? Reena x
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