This article provides a recipe for a vegan "fish" fillet sandwich made with plant-based ingredients like cashews and palm hearts to mimic the texture and flavor of traditional fish fillets. Seasoned with Old Bay and cayenne, the crispy fillets are served on a soft bun with vegan cheddar-style cheese, lettuce, and tartar sauce made from vegan mayonnaise, dill pickles, and lemon juice. The recipe captures the essence of a beloved menu item from a now closed vegan restaurant in New York City.

For those making this sandwich, it is important to soak cashews for up to eight hours beforehand. If time is limited, the cashews can be boiled for 5 minutes instead. Additionally, gluten-free flour can be used, but it should have binding properties when heated. The patties can be pan-fried or baked for a healthier option, and if desired, the sandwiches can be wrapped in foil to melt the cheese.