Air-Fryer Jackfruit 'Fish' with Nori-Crust & Pickled Shallot Slaw (Vegetarian, 35-Minute Recipe)
This creative vegetarian dish uses young jackfruit and a nori sheet crust to evoke classic fish flavors and textures, finished in the air-fryer for crispiness and paired with a tangy pickled shallot and fennel slaw. Perfect for those seeking a fish-inspired, plant-based meal with bold flavors and satisfying crunch.
- 2 cups young green jackfruit (drained, rinsed, and shredded)
- 2 sheets nori sheets
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 0.75 cup unsweetened plant milk
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tbsp olive oil spray
- 1 medium shallot (thinly sliced)
- 1 small fennel bulb (thinly sliced)
- 3 tbsp rice vinegar
- 1 tsp maple syrup
- 2 tbsp fresh dill (chopped)
- 0.25 tsp black pepper
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Instructions
Prepare slaw: In a bowl, combine sliced shallot and fennel with rice vinegar, maple syrup, dill, salt, and black pepper. Toss well and let sit to quick-pickle while preparing 'fish'.
⏱️ 10 minutesPat jackfruit dry. In a bowl, stir together jackfruit, smoked paprika, garlic powder, and half the salt until well coated.
⏱️ 2 minutesCut nori sheets into strips and pulse in a blender or food processor to create fine flakes. Combine with panko breadcrumbs in a shallow dish.
⏱️ 2 minutesSet up a breading station: Place flour in one bowl, whisk plant milk and Dijon in another, and place nori-panko mix in a third.
⏱️ 1 minuteShape jackfruit into four 'fillets'. Dredge each fillet in flour, dip in milk mixture, then press firmly into nori-panko crumbs to coat all sides.
⏱️ 4 minutesPreheat air-fryer to 390°F (200°C). Arrange fillets in the basket, spray generously with olive oil. Air-fry for 12 minutes, flipping halfway and spraying again, until golden and crisp.
⏱️ 12 minutes 🌡️ 390°FServe hot jackfruit 'fish' fillets with the pickled shallot-fennel slaw on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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