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Fish Sandwiches

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raw vegan gluten free Fish Sandwiches served on parchment paper

~ raw, vegan, gluten-free ~

Did the title of this recipe “hook” you? I am guessing it did because you are here. I just want you to know that you are the only thing that was “reeled” in. Nobody went fishing here… no fish were used, period.

But, regardless, this does taste like a fish sandwich. Thanks to a small amount of kelp powder which does come from the sea.  I try to use it in recipes because it helps to enhance thyroid function. It is also packed with vitamins and minerals.

To build your “fish sandwich” I recommend a few of my raw bread recipes, all of which can be formed into buns.  The Sourdough Buns or the Veggie Burger Buns.

No “fish” sandwich is complete without raw tartar sauce so be sure to make some of this as well. I hope you thoroughly enjoy this recipe. Please let me know down below in the comment section. I love hearing from you. Many blessings, amie sue


Yields 20 patties

“Breading”: yields 1 1/4 cups


  1. After soaking the almonds and sunflower seeds, drain and rinse them.   Place them in the food processor, fitted with the “S” blade.  Process until they break down to a paste.
  2. Add the celery, onion, lime juice, kelp powder, aminos, salt, and dill. Process until blended.  Stop and scrape the sides down occasionally.
  3. While the food processor is running, drizzle in the water – adding only enough to make the paste nice and moist.   Place in a bowl.
  4. To make the breading, grind the cashews in the food processor to a small crumb size.  Don’t over-process, as this will start to release the oils and we don’t want that.
  5. Add the ground flax seeds, paprika, salt, pepper, and yeast.  Pulse together and pour into a rectangular container.
  6. Measure out 2 Tbsp of “fish batter” (boy does that sound weird to say) and shape it into patties.  Then coat with the breading and place on the mesh sheet that comes with your dehydrator.   Continue until all the batter is used.  You can even make patties instead if you wish.
  7. Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours.  Don’t dry these too much that they get hard… fish patties are moist.
  8. Store leftovers in the fridge for up to 5 days.  You can reheat them by placing them back in the dehydrator for a little while.

Culinary Explanations:

coating the raw vegan gluten free Fish Sandwich patties

10 thoughts on “Fish Sandwiches

  1. Christy says:

    Amie Sue,
    I just found your site and am so pleased! You are amazing and have crafted so many delicious-looking recipes. I cannot wait to start making them.

    I was wondering, I see that this fish patty recipe makes a good amount of patties. Is it possible to freeze them before hydrating?

    Thanks for your excellence,

    • amie-sue says:

      Hi Christy,

      Yes, you should be able to freeze them. I haven’t done it myself but I would wrap each one individually and then slide into a freezer zip-lock bag. Enjoy and have a wonderful day. amie sue

  2. Rhondy says:

    Hello Amie Sue,

    I must say a smile rose from deep inside when I opened this email and saw this recipe.

    With this recipe and others, I prepare for what I have come to trust will be a truly appreciable culinary learning experience exhibiting refined raw food techniques,skills and information.

    As a past fish lover, I was excited to see such a creative “raw rendition” of an old much loved favorite.

    As I settle into the Second Day of Passover, I am taking time from studies now to run into the kitchen and try this recipe.

    However, I have a question regarding the soaked seeds. Are the measurements before or after soaking? Also, I have not been able to find smoked paprika in my usual grocery store. I plan to check Whole Foods Market which is some distance away on my next visit. What would you suggest I substitute in the meantime?

    By the way, I linked to the tarter sauce recipe and do plan to prepare it along with the raw “fish” patties. You do not recommend a substitution for the cashews because of the level of creaminess they provide. I cannot find truly raw cashews and because of possible toxic residue, I do not use them. What are your thoughts on using macadamias, pine nuts or peeled almonds. Please forgive me. I cannot help trying as your recipe looks so inviting.

    Thank you for making raw food preparation approachable, satisfying and enjoyable.

    • amie-sue says:

      Hi Rhondy,

      You started my day with a smile, thank you. :)

      The measurements for the seeds/nuts are always prior to soaking. Smoked paprika is known for its “sweet” smokey flavor, in a pinch you can use chipotle powder but will add a smoked “heat”…. so start with a lessor amount and build up. You can order it on-line for future recipes… I highly recommend finding and trying it.. YUM! For the tartar sauce you can use macadamia nuts just be careful when processing that you don’t go over board and cause to much of its oils to release. They are high in fat. But overall they ought to be fine.

      Enjoy and have a blessed day! amie sue

  3. Catherine says:

    Another amazing recipe! Thank you for what you do :). Enjoying some fish burgers with my little one as we speak. I unfortunately did not have the ingredients to make the tartar sauce which I’m sure is unreal. What kind of pickles do you use? Or do you make your own raw one’s?

    • amie-sue says:

      Hello Catherine…

      I am so happy that you enjoyed this recipe. The tartar sauce is amazing, I do admit. I hope you try it next time. :) Whole Foods carries a raw pickle… Buddies? or Bubbles? I forget the name. Have a blessed weekend, amie sue

  4. Rhondy says:

    Hello Amie,

    I am making your raw fish burgers again today and would like to use one of your bun recipes, either the sour dough bun or the burger bun. Which do you think will best compliment the fish patty? Which bun did you pair with the patty in the picture? Is the texture of one more suitable than the other for the fish patty? You stated that the fish patty should be slightly moist. I want to avoid a moist bread and moist patty if it will cause the burger to disintegrate or fall apart in my hands. What has been your experience?

    I have had this happen with some raw breads that just do not seem sturdy enough when they come in contact with other moist or wet foods used as spreads or fillings.

    Please let me know what you think.

    I appreciate your website. I have been helped tremendously by its content and the excellent raw food skills presented within it.

    Thank you much.

    • amie-sue says:

      Hello Rhondy,

      Gosh, either bread would be good but maybe try the Veggie Burger Bun… https://nouveauraw.com/raw-recipies/breads-wraps/veggie-burger-buns/. They held up just fine for me when creating “burgers”. To help reduce moisture, I suggest place a piece of dry lettuce on the very bottom of the burger as you build it and then top all the ingredients with another piece of lettuce before adding the bun. I use to do that in my sandwiches eating days and I didn’t want the mustard to make my bread soggy. :)

      I can’t wait to hear what you think. Blessings, amie sue

  5. Jenarihealth says:

    Yummy Fish Sticks recipe. I made both the sticks and the patties for variety. Loved the flavors made to your recipe. The breading mix is excellent, even though mine came out a bit too salty. I find that some salts seem to be ‘saltier’ than others.

    Brings back memories of childhood when we ate lots of the real deal with real tartar sauce. I like yours much better!! Thanks again for your amazing creativity.

    • amie-sue says:

      Hello Nancy, so wonderful to hear from you. I am thrilled that you enjoyed the recipe. I love it when a food can transport a person. I loved fish sticks growing up too and these are always a hit when I make them. Thank you so much for sharing. Have a blessed and happy day, amie sue

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