These Vegan Fish Sticks have a flaky texture inside and a crispy crunchy coating. Made with jackfruit and nori two different ways.
These Vegan Fish Sticks have a similar taste and texture to fish. You can make them two different ways: with gluten free all purpose flour or homemade gluten free bread crumbs.
They can also be baked or fried. Shredded jackfruit has a texture similar to fish. Nori adds a fishy flavor.
Serve them with a lemon wedge and vegan tartar sauce.
Baked or Fried?
I liked this recipe both ways, but preferred it fried. If you want a healthier version, go with baked.
Gluten Free Flour or Gluten Free Bread Crumbs?
I like this recipe both ways. The gluten free flour gives a light crispy coating, while the gluten free bread crumbs provide a crunchy texture.
Instructions
- Drain and thoroughly rinse jackfruit.
- In a food processor, pulse jackfruit and nori to desired consistency.
- In a large bowl combine jackfruit mixture, lemon juice, dill, gluten free all purpose flour, and salt and pepper.
- Form mixture into stick shapes. Roll in gluten free all purpose baking flour or homemade gluten free bread crumbs.
- Bake and flip and bake until crispy. Alternatively, fry them in a pan until golden brown, flip and cook the other side until golden brown.
Storage
These jackfruit fish sticks will last up to 5 days in an airtight container in the fridge. For best results reheat them in the oven. You can also microwave them, but they won't be as crispy.
Can I Freeze Them?
Yes, form the mixture and coat them in bread crumbs, then freeze them. When you're ready to eat, let them thaw slightly and bake or fry them.
For the gluten free flour version, form the sticks, then freeze them. When you're ready to eat, thaw them until almost completely thawed and roll them in flour. Then bake or fry them.
For the bread crumbs version, you can roll them in bread crumbs before or after freezing.
To freeze the sticks place them on a parchment lined baking sheet. Once frozen, put them in a freezer safe bag or container.
You can also freeze them after baking, but they aren't as crispy. I don't recommend freezing the fried version because they will be mushy.
Tips
- For the baked version I used gluten free bread crumbs because they lend themselves better to baking than the gluten free flour.
- If you do want to try the baked version with gluten free flour, spray the jackfruit fish sticks first with olive oil or coconut oil spray.
Serving
- Lemon slices
- Vegan Tartar Sauce or other dip
- Pickles
- Spicy Baked French Fries
- Baked Vegan Onion Rings
Other Jackfruit Recipes
Recipe
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Vegan Fish Sticks
Ingredients
- 14.1 ounces organic young green jackfruit drained and rinsed
- 1 tablespoon chopped nori
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill
- ¼ cup gluten free all purpose baking flour
- 1 tablespoon low sodium gluten free tamari
- Salt and pepper
- Vegetable oil (if frying)
- Lemon wedges
- Vegan Tartar Sauce
Breading - Option #1
- ¼ cup gluten free all purpose baking flour
- Olive oil spray or coconut oil spray (for baked version)
Breading - Option #2
- ½ cup gluten free bread crumbs
Instructions
- If baking, preheat oven to 400°.
- Pulse jackfruit and nori in a food processor. Place mixture in a large bowl.
- Add lemon juice, chopped dill, gluten free all purpose baking flour, tamari, and salt and pepper.
- Form sticks out of the jackfruit mixture.
- Roll in gluten free all purpose baking flour or gluten free bread crumbs.
Baking
- If using the gluten free flour version, spray with olive oil spray or coconut oil spray before baking.
- If baking, bake at 400° for 15 minutes. Flip, then bake another 15 minutes.
Frying
- If frying, pour about an inch of vegetable oil into a skillet. Heat the oil to 350°. If you don't have a kitchen thermometer, you can drop a little bit of batter into the oil, If it sizzles, it's ready.
- Gently place 3-4 vegan fish sticks in the skillet. Fry on one side until golden brown. Flip, and cook the other side until golden brown.
- Serve with a lemon wedge and vegan tartar sauce.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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