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.
Ingredients
- 2 cans jackfruit , 14-ounce
- 0.5 cups panko bread crumbs
- 2 tablespoons nori
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons seafood seasoning
- 0.5 teaspoons salt
- vegetable oil
- 0.5 ounce) package steak fries
- 1.5 cups flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 bottle light beer , 12 ounce
- 1 large egg
- fresh parsley for garnish
- tartar sauce
- lemon wedges
Instructions
-
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.
Nutrition Facts
Per serving
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