The best – 4 ingredients vegan fish fillets

Vegan style😊

• 300g oyster mushrooms (or white shimeji)
• 1/2 cup of all-purpose flour (or rice flour)
• 1 teaspoon of salt
• 1 tablespoon of lemon juice
• 1 teaspoon of kelp powder or nori powder (optional)
• 1/4 cup all-purpose flour for coating the fishless filets
• Vegetable oil for frying
• 1 cup vegan mayo
• 1½ tbsp sweet pickle relish or finely minced pickles and a pinch of sugar
• 1 tbsp minced onion.
• 2 tbsp lemon juice or vinegar
• Salt and pepper to taste.
• Mix all the ingredients together until well combined.


  • 1.
    Shred the oyster mushrooms and add them to the food processor along with the salt, kelp, and lemon, pulse it 3 or 4 times, scrape the sides and pulse it twice more.
  • 2.
    Add the flour, pulse it 3 times, scrape the sides if necessary, pulse it twice more.
  • 3.
    Make the shapes you prefer then coat them with the flour,
  • 4.
    Add a layer of cling film to a plate, place the files filets to the plate and put in the freezer for at least 20 minutes
  • 5.
    Remove the fishless filets from the freezer and immediately fry them in hot oil, 3 minutes per side on medium heat.
  • 6.
    Serve it with lemon wedges and your favorite sauce!
  • 7.
    Notes: 1. Can be frozen for up to 3 months, however those CANNOT be thawed out or microwaved, you must fry them immediately after removing from the freezer. 2. You can also finish cooking the filets by baking them in the oven for 15 minutes at 375℉ after frying them, this will ensure they will be thoroughly cooked, in case your filets are a little bit too thick.
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