This beer-battered vegan fish and chips recipe is super crispy, crunchy, and satisfying. Get ready to enjoy this vegan seafood classic, made with jackfruit!
Original publication date: April 2019
Updated: February 2024
This beer-battered vegan fish and chips recipe delivers a super crispy and crunchy experience, showcasing jackfruit as an innovative substitute for fish. Perfect for those exploring vegan seafood, jackfruit’s texture and ability to absorb flavors make it an ideal choice for recreating the beloved classic. Enjoy diving into this satisfying plant-based rendition that promises all the taste without harming a single sea creature.
I love making vegan seafood. It’s so fun to experiment with the textures of both fresh and canned ingredients to replicate traditional seafood flavors. On this site, you’ll find a variety of vegan seafood recipes. This vegan fish and chips recipe is one of my favorites, among my hearts of palm-based fish, crab cakes, crispy vegan fish, and vegan shrimp recipes.
The texture of jackfruit is an excellent substitute for fish in this recipe. It’s coated in an IPA-kissed beer batter with malt vinegar. This method creates a dish that captures the essence of traditional fish and chips. It offers a plant-based alternative that’s both rich in flavor and has such a satisfying crunch!
Why You’ll Love This Vegan Fish And Chips Recipe
This recipe is inspired by Chef Adam Evans’s traditional fish and chips, seen in an old issue of Bon Appétit. In our version, jackfruit replaces cod, offering a plant-based twist that maintains the essence of the original dish. The texture of jackfruit is an excellent substitute for fish, making it a standout choice for those seeking vegan options.
Using jackfruit in this way showcases its versatility. It pairs well with the flavors typically associated with fish and chips. The result is a dish that delivers on the classic experience of fish and chips without harming a single sea creature. It’s designed to appeal to anyone looking for a great vegan fish and chips experience without sacrificing flavor.
We hope you’ll love this recipe! It’s
- fun to make
- a fun vegan seafood choice
- rich and hearty
- and perfect for a crowd!
Key Ingredients Explained
Vegan Mayo: A plant-based alternative to traditional mayonnaise, used here to create a creamy base for the garlicky-dill mayo. It’s egg-free and provides a rich texture that complements the dish.
Apple Cider or Coconut Vinegar: Both are used to add acidity and a slight tang to the garlicky-dill mayo. Apple cider vinegar offers a fruity note, while coconut vinegar brings a milder taste. They help balance the flavors in the sauce.
Fresh Dill: Adds a fresh, herby flavor to the mayo, enhancing the overall taste of the dish with its distinctive, slightly tangy, and sweet notes.
Garlic: Grated garlic infuses the mayo with a pungent, aromatic flavor that pairs well with the jackfruit and adds depth to the dish. Feel free to add some garlic confit to deepen the flavors!
Jackfruit, Packed in Brine: The star of the recipe, jackfruit is used for its meat-like texture that mimics flaky fish when cooked. Packed in brine, it absorbs the flavors of the batter and seasoning, making it an ideal vegan substitute for fish.
Old Bay: A classic seafood seasoning that brings a blend of celery salt, paprika, black pepper, and other spices to the dish, adding depth and a hint of spice to the jackfruit.
All-Purpose Flour: The base of the beer batter, this helps to provide structure and crispiness when fried. It coats the jackfruit evenly, ensuring a golden and crunchy exterior.
Baking Powder & Baking Soda: These leavening agents contribute to the lightness and fluffiness of the batter, ensuring it puffs up nicely when fried.
IPA-Style Beer: Adds a unique flavor to the batter with its hoppy and slightly bitter notes. The carbonation also helps create a lighter, airier batter for a crispy finish.
Fizzy Water: Used alongside beer to add more lightness to the batter. The carbonation enhances the batter’s texture, making it crispier.
Malt Vinegar: Introduces a tangy, robust flavor to the batter and can be used as a condiment. Its acidity complements the rich flavors of the dish.
Corn Flour: Mixed with Old Bay and dried dill for dredging the jackfruit, it provides an extra layer of crispiness and flavor to the vegan fish.
How To Make This Vegan Fish And Chips Taste Authentic
Achieving the perfect texture in our vegan fish is simpler than you might think. The key to getting that juicy, fish-like texture lies in a unique preparation process for the jackfruit. First, we simmer the jackfruit in a flavorful broth seasoned with Old Bay, infusing it with savory notes. Then, by freezing and then defrosting the jackfruit, we transform its texture to become its beautiful, flaky self.
Finally, pressing the jackfruit before it’s coated in our flavorful beer batter ensures it’s perfectly primed to soak up all the flavors while achieving maximum crispiness in the fryer. This method is not only straightforward but also incredibly effective in creating the taste and texture of the dish.
Helpful Recipe Tips
Although this recipe is fairly straightforward, here are some helpful tips to keep in mind:
- Choosing the Right Jackfruit: Make sure to use young green jackfruit packed in brine or water, not syrup, to get the best texture and flavor that resembles fish.
- Preparing the Jackfruit: Rinse the jackfruit thoroughly to remove the brine taste. Boiling it with vegetable bouillon and Old Bay before frying helps infuse it with savory flavors.
- Batter Consistency: The batter should be thick enough to cling to the jackfruit but not so thick that it doesn’t drip off a little. Adjust with a bit more beer or fizzy water if needed to achieve the right consistency.
- Frying Tips: Keep the oil at a consistent temperature (around 350°F or 175°C) for the best results. Frying in small batches prevents the oil temperature from dropping, ensuring each piece becomes crispy and golden.
- Draining the Fried Jackfruit: Let the jackfruit pieces drain on a wire rack over a sheet pan instead of paper towels after frying. This keeps the bottom from getting soggy, maintaining crispiness.
- Reheating Leftovers: This vegan fish can be reheated in an air fryer until crispy.
How To Serve This Recipe
Serve the vegan fish hot and crispy for the best texture. If you need to keep them warm while frying in batches, place them in a preheated oven at a low temperature.
- The garlicky-dill mayo can be adjusted to taste. Start with the recipe’s base, then add more garlic or dill according to your preference.
- Don’t be afraid to tweak the seasoning of the batter or the mayo. Adding a pinch of smoked paprika can give the batter a slightly smoky flavor, enhancing the “seafood” experience.
- Serve with fries, coleslaw, malt vinegar, or pickled onions.
Vegan fish and chips are made from plant-based ingredients, with jackfruit often used as a substitute for fish due to its flaky texture. The jackfruit is typically coated in a vegan beer batter, which may include ingredients like all-purpose flour, baking powder, and IPA-style beer, then deep-fried to achieve a crispy exterior.
Vegans can enjoy a version of fish and chips made with plant-based substitutes for fish, such as jackfruit, tofu, or banana blossoms, which mimic the texture of traditional fish when cooked. These vegan alternatives are battered and fried, served with chips (french fries) to create a dish that aligns with vegan dietary preferences while preserving the essence of the classic fish and chips.
Various vegan foods can replace fish or other seafood, including jackfruit, banana blossoms, tofu, and tempeh, which are popular for their ability to mimic seafood’s texture. Additionally, ingredients like nori or seaweed add a sea-like flavor, making them ideal for creating vegan sushi, “fish” patties, and seafood salads. These substitutes allow vegans to enjoy dishes traditionally made with seafood without compromising their dietary choices.
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This vegan fish and chips is made with an IPA and malt-vinegar beer batter. It’s super flavorful and crispy! This is made with jackfruit packed in brine to resemble the texture of white fish. Serve with slaw, dill-kissed mayo and fries for a vegan seafood feast!
for the garlicky-dill mayo
- 1 cup vegan mayo
- 4 tsp coconut vinegar (apple cider vinegar or lemon juice would work too)
- 1 TB chopped fresh dill
- 2–3 cloves garlic, grated on a microplane grater
- few pinches of salt
for the jackfruit
- 2, 20-oz. cans of jackfruit, packed in brine
- 4 cups water
- 2 vegetable bouillon cubes
- 1 tsp Old Bay
for the batter
- 1 cup AP flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 oz. beer (lager or IPA)
- 1/2 cup fizzy water
- 1 TB malt vinegar
- 1/2 cup finely ground corn flour, combined with 1 tsp each of Old Bay and dried dill
- canola or grapeseed oil, for frying
to garnish and serve
- fries or slaw
- extra malt vinegar
- lemon wedges
- chopped fresh dill/parsley
- chopped green onion
- flaky salt
to prepare the garlicky-dill mayo
- Combine all ingredients. Adjust to taste if needed, then comfort and refrigerate until ready to serve.
to prepare the jackfruit
- Drain the jackfruit, removing any seeds.
- Add the bouillon and Old Bay to a large saucepan and bring to a boil over medium-high heat. Once dissolved, add the jackfruit to the pan. Allow to return to a small boil, then simmer for about 15 minutes. Drain.
- Allow to cool, then transfer to a baking sheet in a single layer. Place into the freezer for a few hours.
- Remove the jackfruit from the freezer and allow to defrost on the sheet. Once defrosted and at room temp, place the jackfruit, single layer, in between towels (I used a large bath towel). Press down with your hands to allow most of the moisture out. The jackfruit doesn’t need to be bone dry.
to prepare the batter
- Combine the AP flour, baking powder, baking soda and salt and pepper into a medium-sized bowl.
- In another bowl, combine the beer, fizzy water and malt vinegar.
- Add the wet mixture to the dry and combine, taking care not to overmix.
to fry the jackfruit
- Place several inches into a medium-sized cast-iron pot. Heat over medium-high heat for several minutes. Test the oil’s readiness by inserting a chopstick into the oil so it touches the bottom of the pan. If bubbles form around the chopstick immediately, you are ready to fry.
- Working in small batches, dredge the jackfruit into the seasoned corn flour mix, then transfer to the batter.
- Make sure each piece is covered evenly in the batter, then carefully transfer to the oil, taking care not to overcrowd the pot.
- Once golden brown all over, transfer the jackfruit to a large plate lined with paper towels and repeat the process with the remaining jackfruit.
- Serve immediately with fries, slaw, lemon wedges, mayo, malt vinegar and chopped fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Boiled, Simmered, Battered, Deep Fried
- Cuisine: American, British
Keywords: vegan seafood, jackfruit, deep-fried jackfruit, vegan fried fish