Prep Time::30 mins
Cook Time::15 mins
Stand Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
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
Directions
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 3-1/2×1-1/2 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.
Cook’s Note
Vegan-ize: Substitute vegan mayo, omit the egg, and serve with malt vinegar instead of tartar sauce.Make it Meaty: Replace the jackfruit mixture with 4 (4-ounce) cod fillets and skip Steps 1 and 2. Pat fish dry and continue as directed in Step 3, except fry until an instant-read thermometer inserted into fish registers 145 degrees F (63 degrees C).
From the Editor:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.