Step 1

Combine the ingredients for the tartar sauce and refrigerate until ready to use.

Step 2

In a food processor combine ingredients for fish sticks. Pulse a few times until ingredients are broken down and well combined. There should still be large chunks.

Step 3

Shape the heart of palm mixture into 8-10 fish sticks and place on a parchment-lined baking sheet, squeezing out excess water. Refrigerate for 1 hour.

Step 4

To make the beer batter, combine the chickpea flour with water until thick and goopy. Set aside. In a separate bowl combine flour and spices. Mix in chickpea egg. Slowly add beer, about 1/4 cup at a time, while mixing. The batter should be fairly thick but thin enough to evenly coat fish sticks. If your fish sticks are falling apart in the batter, thin it with a little more beer.

Step 5

Heat oil in a small cast-iron skillet, filling enough so that it's about 1" deep.

Step 6

Once the oil is hot, coat the fish sticks in the batter 2-3 at a time. With a flat utensil, gently place in hot oil and deep fry for about 2 minutes, flipping halfway in between if necessary.

Step 7

Remove from oil and place on a paper towel to absorb any excess oil.

Step 8

Serve immediately with prepared tartar sauce.