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°F 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.
Video
Notes
For best results reheat them in the oven. You can also microwave them, but they won't be as crispy.For freezing, 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 it will be mushy.