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“Fish” and Chips
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Vegetarian "fish" and chips with shredded jackfruit and nori for a satisfying pub favorite taste without the fish. Jackfruit mimics flaky fish texture, while nori adds a fresh sea flavor twist.
Ingredients:
  • 2 (14-ounce) cans no-salt-added young jackfruit, drained (such as Native Forest)
  • 1/2 cup panko bread crumbs
  • 2 tablespoons crumbled nori
  • 2 tablespoons mayonnaise
  • 1 tablespoons Dijon mustard
  • 2 teaspoons seafood seasoning (such as Old Bay®)
  • 1/2 teaspoon salt
  • vegetable oil for frying (about 8 cups)
  • 1/2 (28-ounce) package frozen steak fries
  • 1 1/2 cups flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 (12-ounce) bottle light beer or sparkling water (1 1/2 cups)
  • Chopped fresh parsley, for garnish
  • Tartar sauce and lemon wedges, for serving
Instructions:
  • Combine jackfruit, panko, nori, mayonnaise, mustard, 1 teaspoon seafood seasoning, and salt in a food processor. Pulse until mixed, leaving some jackfruit chunks for texture. The mixture should bind together when compacted.
  • Form jackfruit mixture into 1/3-cup fillet shapes measuring approximately 3-1/2x1-1/2 inches. Chill covered for 1 hour before proceeding.
  • Heat a 4-quart pot or deep fryer with 2 inches of oil to 375 degrees F (190 degrees C. Prepare fries as per package instructions and keep warm while oil heats up.
  • In a medium bowl, combine flour, onion powder, garlic powder, paprika, and 1 teaspoon seafood seasoning. Add beer and egg, and whisk until smooth. Dip jackfruit portions into batter, ensuring all sides are coated evenly.
  • Fry 2-3 portions at a time in hot oil until golden brown, turning once, for 3-4 minutes. Place on paper towel-lined plate to drain and keep warm. Garnish with parsley and serve with tartar sauce, lemon wedges, and steak fries.

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