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“Fish” and Chips

This vegetarian version of a pub favorite uses a combo of shredded jackfruit and nori. The texture of the jackfruit resembles flaky fish, and the nori provides fresh-from-the-water flavor.

How to Make It

  1. For “fish,” process jackfruit, panko, nori, mayonnaise, mustard, 1 teaspoon seafood seasoning, and salt in a food processor until combined, with some chunks of jackfruit remaining. Mixture should hold together when pressed.

  2. Shape jackfruit mixture into 1/3-cup fllet-like portions (about 3-1/2x1-1/2 inches). Cover and chill for 1 hour. 

  3. Pour oil to a depth of 2 inches in a deep, heavy-bottomed 4-quart pot or deep fryer. Heat oil to 375 degrees F (190 degrees C). Meanwhile, prepare fries according to package directions; keep warm. 

  4. For batter, whisk together flour, onion powder, garlic powder, paprika, and remaining 1 teaspoon seafood seasoning in a medium bowl. Whisk in beer and egg. Dip jackfruit portions into batter, turning to coat all sides. 

  5. Working in batches, fry 2 or 3 portions at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate; keep warm. Garnish with parsley and serve with tartar sauce, lemon wedges, and steak fries.

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)

  • 1 large egg

  • chopped fresh parsley for garnish

  • tartar sauce ,for serving

  • lemon wedges, for serving

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