Hearts of palm are magic: if it’s a faux-fishy texture you’re after, use it to make vegan tuna salad. If you’re looking for a faux-crabby quality, use it to make vegan crab cakes. But if you want something reminiscent of flaky white fish, use it to make these beer-battered faux fillets.

This decadent and heavy dish is paired with the clean flavors of dill and cabbage, while the sharp tang of the quick pickles helps cut and balance out the richness. I used watermelon radishes because I love the pattern created by their vivid pink spokes, but you can also use cucumber, cauliflower, turnips, onions or zucchini here.

Or serve with panisse fries for a fish and chips-type dish.