Step 1

"FISH": Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot and bring to a boil. Once boiling, carefully add celeriac strips and cover. Boil celeriac for 8-9 minutes, or until fork tender. Carefully remove and place on a cooling rack or a plate to dry and cool slightly.

Step 2

CHIPS: If you want to enjoy your fish with “chips” (fries), start preparing your choice of Perfect Roasted Potatoes, Baked Garlic Matchstick Fries, or Crispy Cajun Baked Fries (Oil-Free!) while your celeriac boils.

Step 3

BATTER: In a medium mixing bowl, combine gluten-free flour, salt, and nori flakes (optional for “sea” flavor) and whisk to combine. Add sparkling water (starting with the lesser amount) and whisk until smooth and no lumps remain. Let the batter rest for 5 minutes to thicken slightly. After resting, it should be similar to pancake batter in texture (see photo) — add more water to thin or flour to thicken.

Step 4

In a large rimmed skillet (we prefer cast iron), large pot, or Dutch oven, heat the avocado oil over medium-high heat. Using your fingers or a fork, dunk each boiled celeriac strip into the batter — you want them thickly and evenly coated. Carefully transfer the battered strips to the hot avocado oil. Each piece should sizzle nicely when you place it in the oil — if it doesn’t make any sound, turn up the heat slightly. Continue dunking and adding the strips to the skillet until the skillet is full. Once sizzling, cook each strip for ~3-4 minutes on the first side.

Step 5

Then use tongs or a metal spatula to carefully lift and flip the strips — they should come up easily. If they are sticking badly they likely haven’t cooked long enough. Cook for 2-3 minutes on the second side, or until lightly browned. Transfer the fried pieces to a cooling rack or a plate with a napkin to drain excess oil, then dunk and fry any remaining celeriac strips that didn’t fit in the skillet. Set aside until cool enough to handle.

Step 6

Meanwhile, prepare a batch of Easy Vegan Tartar Sauce (or use store-bought), remove your chips/fries from the oven, and enjoy the fish and fries dunked in tartar sauce!

Step 7

Best when fresh. We tested freezing and reheating the "fish" and it crisps back up nicely, but the celeriac flavor is stronger and the crispy coating pulls away from the celeriac a bit. Reheat from frozen by baking on a greased baking sheet at 400 F (204 C) for 10-15 minutes, flipping at the halfway point.