I don't fry food too often. I might pan fry some tofu occasionally or make some fried okra in the summer, but I don't deep fry things unless I have a really good reason (Like Sarah's fried foods game night with fried cheeze and corndogs!)
This was a good reason, though. For about 3 weeks I've been trying to figure out how I wanted to make something like a fish taco. The Baja Tempeh tacos in Veganomicon sound really good, but I wanted a fishier filling and I wanted to involve beer batter and lime juice. So I dug out the can of jackfruit from my cupboard, simmered it in lime juice, beer, kelp, and spices and then coated it in a wheat free beer batter and fried it up. This picture is bad, but you get the idea. Lots of fried jackfruit.
My whole house smells like beer and oil. And I like it.
Next I toasted up some hard taco shells and topped the fried jackfruit "fish" with creamy coleslaw and served it with guacamole on the side ... because this meal needed a little more fat.
I want to tweek the recipe just slightly before sharing, but I'll post it someday.
I'll make something else with beer soon because my one bottle of locally brewed beer didn't meet the minimum credit card requirement at the liquor store across from my yoga class. So I was practically forced to buy 2 bottles.
The recipe for my coleslaw dressing is here. Mom- I think this will look pretty familiar except for a few veganizing substitutions.