For many Catholics, eating fish on Fridays is an important Lenten tradition. Because Friday is recognized as the day of Jesus’ crucifixion, the consumption of flesh meat is prohibited. Fish, however, is allowed.
That said, it’s important to note that eating fish is not required. According to St. John the Evangelist Catholic Church, the emphasis is on abstaining from meat, not on replacing it with seafood.
“Catholics can choose to eat other forms of food such as vegetables or grains,” the church explains. “The key aspect is the act of abstaining from meat as a form of penance. Over the years, there have been misconceptions and myths about the reasons behind this practice, such as the Church trying to support the fish industry.”
Make these vegan fish recipes for Lent
If you’re vegan or you usually eat fish during Lent but want to incorporate more plant-based options, it’s entirely possible to achieve the same savory, ocean-inspired flavors using only plant-based ingredients. For proof, check out some of our favorite vegan fish recipes below.
1 Crispy Beer-Battered Tofu Fish and Chips
In the UK, fish and chips is a popular Friday night dinner all year round. While its roots are likely linked to Catholic traditions around abstaining from meat, today many people choose it simply because they love the taste. This recipe delivers the same fishy flavor and crispy crunch, but the fish is swapped for tofu. For the full authentic experience, be sure to douse your homemade chips in plenty of salt and a splash of malt vinegar.
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Zacchary Bird
2 Vegan Beer-Battered Banana Blossom Fish Filets
Tofu makes a great stand-in for fish, but banana blossom might be even better thanks to its naturally flaky texture. This recipe shows you how to transform the canned ingredient into a British classic, complete with perfectly crispy batter. The creamy vegan tartar sauce, however, is arguably the real star of the show.
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Isa Chandra Moskowitz
3 Crispy Baked Vegan Fish Sticks With Tartar Sauce
Tofu takes center stage again in these baked vegan fish sticks, which are every bit as satisfying as the childhood favorite. They’re crispy on the outside, tender on the inside, and lightly tangy thanks to a squeeze of lemon. Serve them with salad, fries, or stuff them into a sandwich for the ultimate experience. And, of course, don’t forget the tartar sauce.
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Chelsea Kauai
4 Tortilla-Crusted Crispy Avocado Tacos
If you didn’t think avocado could stand in for fish, think again. These crispy avocado tacos might just rival the real thing. Crunchy cabbage and a creamy sauce bring everything together, creating a vegan dinner you’ll want to make on repeat all year long.
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5 Smoked Teriyaki Plant-Based Salmon Fillet
You really can’t go wrong with tofu. In this recipe, it’s marinated in beet juice to achieve that classic salmon-pink hue, while the fishy flavor comes from a blend of miso paste, nori sheets, and teriyaki sauce. The secret to nailing the taste? Smoking it for around 10 minutes to add depth and richness.
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Murdoch Books
6 Plant-Based Avocado-Papaya Salmon Salad
For a lighter, no-cook option, this inventive salad turns ripe papaya into tender, ocean-kissed “salmon” with the help of dulse and dill. Served over kale with avocado, clementines, and a punchy ginger-miso dressing, it’s a refreshing way to bring bold flavor to your Friday table.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England’s southern coast.
