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Export 15 ingredients for grocery delivery
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.
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