Review of Battered Plant-Based Fish Fillets - Trader Joe's by theveganfeast

One of CJ's favorite meals from his childhood, is bacalao salad. It's a Puerto Rican recipe that his mom's family used to make, and as with most recipes that are passed down from generation to generation, I'm willing to bet that no two families make this dish the same.
The original was made with salt cod, different tubers like ñame and yucca, hard boiled eggs, tomato, onions and olive oil.
Our new and improved vegan version swaps out the eggs for avocado, I usually include yuca when I can find it, otherwise I will just use a variety of baby potatoes, red onion, greens, tomatoes and a drizzle of olive oil. I also like to serve it with our pio pio sauce (Aji Verde), because I can eat that stuff on just about anything. And of course a side of crispy, crunchy tostones.
For the fish, we used Trader Joe's beer battered plant-based fish fillets, which were pretty good but didn't have a fishy taste at all. Obviously it's a packaged and processed food so it's not the healthiest, but the ingredients are actually not bad. The fish fillets are made with jackfruit, king mushrooms, potatoes, and tofu.
I don't have an air fryer, so I baked them in the oven and they turned out incredibly crispy.

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