Lion’s Mane No-Fish Sticks with Spicy Tartar Sauce

Ingredients

• 5 oz lion’s mane mushroom (Pulled apart into approximately 1-inch pieces)
• 20 oz young green jackfruit (Canned; drained and lightly pressed with a clean towel to remove excess liquid)
• 2 tbsp miso paste
• 3 tbsp vegan liquid egg
• 1 sheet nori
• 1 tsp Old Bay seasoning (For the no-fish stick mixture)
• 1 cup flour (For the wet batter)
• 1.25 cup water (For the wet batter)
• 1 tsp Old Bay seasoning (For the wet batter)
• 1 tsp onion powder (For the wet batter)
• 1 cup panko bread crumbs (For the dry batter)
• 0.5 tsp salt (For the dry batter)
• 0.5 tsp black pepper (For the dry batter)
• 1 tsp paprika (For the dry batter)
• 1.5 cups vegan mayonnaise (For the spicy tartar sauce)
• 1 tbsp red onion (Finely chopped; for the spicy tartar sauce)
• 1 tbsp pickle relish (For the spicy tartar sauce)
• 1 tsp cayenne pepper (For the spicy tartar sauce)
• grapeseed oil (For frying; use enough oil to fry the sticks. The source does not specify an amount.)
• lemon wedges (For serving)
• fries (For serving)

Steps

1. 1

   Plan ahead: the shaped no-fish sticks must freeze overnight, so prepare them the day before serving.

2. 2

   Pull the lion’s mane mushroom apart into pieces approximately 1 inch in size.

3. 3

   Drain the jackfruit. Lightly press it with a clean towel to remove excess liquid without crushing it completely.

4. 4

   Place the lion’s mane, drained jackfruit, miso paste, vegan liquid egg, nori, and 1 teaspoon of Old Bay seasoning in a food processor.

5. 5

   Pulse until the mixture is well blended but not mushy. It should retain a flaky, fish-like texture.

6. 6

   Line a tray or work surface with parchment paper. Shape the mixture into fish-stick-shaped pieces and arrange them on the parchment.

7. 7

   Freeze the shaped sticks overnight until firm.

8. 8

   Make the wet batter by whisking together the flour, water, 1 teaspoon Old Bay seasoning, and onion powder until smooth.

9. 9

   Make the dry batter by combining the panko bread crumbs, salt, pepper, and paprika in a shallow dish.

10. 10

    Prepare the spicy tartar sauce by mixing the vegan mayonnaise, finely chopped red onion, pickle relish, and cayenne pepper in a bowl. Set aside until serving.

11. 11

    Heat grapeseed oil for frying to 370°F (188°C). If preferred, prepare an air fryer instead; the source permits air-frying as an alternative.

12. 12

    Dip each frozen no-fish stick into the wet batter, turning it to coat all sides.

13. 13

    Transfer the wet-battered stick to the dry batter and turn it until evenly coated with panko.

14. 14

    Fry the coated sticks in the 370°F oil until golden brown and crispy, turning as needed for even browning. Alternatively, air-fry until golden and crisp, following the air fryer’s appropriate temperature and timing.

15. 15

    Serve the crispy no-fish sticks with the spicy tartar sauce, lemon wedges, and fries.

Notes

The no-fish sticks need to freeze overnight before battering. The source does not specify the amount of frying oil or air-fryer temperature and time. Refrigerate leftover tartar sauce promptly and use within the storage period recommended for the vegan mayonnaise.

Nutrition per serving

• main
• vegan
• dairy-free
• egg-free
• plant-based
• fried
• air-fryer option
• make-ahead