to prepare the garlicky-dill mayo

1. Combine all ingredients. Adjust to taste if needed, then comfort and refrigerate until ready to serve.

to prepare the jackfruit

1. Drain the jackfruit, removing any seeds. 
2. 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.
3. Allow to cool, then transfer to a baking sheet in a single layer. Place into the freezer for a few hours.
4. 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

1. Combine the AP flour, baking powder, baking soda and salt and pepper into a medium-sized bowl.
2. In another bowl, combine the beer, fizzy water and malt vinegar.
3. Add the wet mixture to the dry and combine, taking care not to overmix.

to fry the jackfruit

1. 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.
2. Working in small batches, dredge the jackfruit into the seasoned corn flour mix, then transfer to the batter.
3. Make sure each piece is covered evenly in the batter, then carefully transfer to the oil, taking care not to overcrowd the pot. 
4. Once golden brown all over, transfer the jackfruit to a large plate lined with paper towels and repeat the process with the remaining jackfruit.
5. Serve immediately with fries, slaw, lemon wedges, mayo, malt vinegar and chopped fresh herbs.