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Fishless Fish Fingers


  • Prep time
  • 20 mins
  • Cook time
  • 15 mins
  • Total time
  • 35 mins
  • Serves: Makes 8
  • Ingredients
  • 2 nori sheets
  • 2 tablespoons coconut oil (more for pan frying)
  • 1 medium red onion, chopped
  • 1 can (9.9oz) jack fruit, drained
  • ½ cup cooked white beans
  • 2 tablespoons capers
  • 1 teaspoon dijon mustard
  • 1 tablespoon nutritional yeast
  • a pinch of turmeric
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • ½ cup bread crumbs


  1. Toast the nori sheets one by one in a pan until they get crisp and easy to crumble.
  2. In a food processor, crumble the nori sheets into small flakes. Transfer to a large bowl and set aside.
  3. Pulse the jackfruit in the food processor a few times, leaving a chunky texture. Add to the bowl.
  4. In a sautéing pan over medium high heat, cook the onions for 5 minutes.
  5. Transfer the onions to the bowl together with the rest of the ingredients except the bread crumbs. Grind into a mushy mixture and transfer into the bowl, combining well with the jackfruit and the nori flake.
  6. Pour the breadcrumbs into a small bowl. Take walnut-sized amounts of the mixture and shape into fish fingers. Cover with breadcrumbs.
  7. Coat a frying pan with coconut oil and heat over medium-high. Cook the fish fingers on both sides until they develop a golden-brown crust.