Vegan Jackfruit 'Fish' Fillets in Nori-Cornmeal Crust with Quick Lemon-Garlic Butter Beans
Enjoy tender jackfruit fillets wrapped in nori, coated in a crispy cornmeal crust, and pan-seared to golden perfection. Served with zesty lemon-garlic butter beans, this stovetop vegan dish is ready in under 20 minutes and delivers classic fish flavors, completely plant-based.
- 1 14 oz can young green jackfruit (drained, rinsed, and shredded)
- 2 sheets nori sheets
- 0.5 cup cornmeal
- 0.25 cup all-purpose flour
- 0.5 cup unsweetened plant-based milk
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 3 tbsp olive oil
- 1 15 oz can canned butter beans (drained and rinsed)
- 2 tbsp fresh lemon juice
- 1 tbsp vegan butter
- 2 cloves minced garlic
- 2 tbsp chopped fresh parsley
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Instructions
In a shallow bowl, whisk together cornmeal, flour, garlic powder, smoked paprika, salt, and pepper. Pour plant-based milk into a separate bowl.
⏱️ 2 minutesDivide shredded jackfruit into two equal portions. Shape each into a fillet, wrap tightly in a half nori sheet (shiny side out), and gently press to seal.
⏱️ 2 minutesDip each jackfruit-nori fillet in plant-based milk, then coat thoroughly in the cornmeal mixture.
⏱️ 1 minuteHeat 2 tablespoons olive oil in a nonstick skillet over medium-high. Add fillets and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate.
⏱️ 7 minutes 🌡️ medium-highReduce heat to medium. Add remaining olive oil, vegan butter, and minced garlic to the skillet. Sauté for 30 seconds, then add butter beans and lemon juice. Stir and cook 2–3 minutes until warmed through. Sprinkle with fresh parsley.
⏱️ 3 minutes 🌡️ mediumServe jackfruit fillets hot over a bed of lemon-garlic butter beans. Garnish with extra parsley and lemon wedges if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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