Recipe Details

"Fish" and Chips

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

Makes:4 servings

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 egg
Chopped fresh parsley, for garnish
Tartar sauce and lemon wedges, for serving

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Directions

Prep:30 mCook:15 mReady:1 h 45 m

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