Prep Time

20 Minutes

Makes

2

Ingredients & Instructions
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Ingredients

  • 4 Mission Mini Wheat & White Wraps

  • 2 skinless white fish fillets e.g.Cod, Haddock, Pollack (approx 300g total)

  • 50g plain flour

  • 2 x eggs (lightly beaten)

  • 100g fresh breadcrumbs

  • 25g butter

  • 2 tbsp olive oil for the tomato salsa

  • 200g plum or cherry tomatoes

  • 1 tsp balsamic vinegar

  • 1 tbsp olive oil

  • Small handful basil leaves, large leaves roughly torn lime wedges

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Instructions

  • Step 1

    Tomato Salsa

  • Step 2

    Roughly chop tomatoes and mix together with balsamic vinegar, olive oil, basil leaves, a squeeze of lime and season.

  • Step 3

    Breaded Fish Goujons

  • Step 4

    Cut fish fillets into 4 fingers.

  • Step 5

    Sift flour into a bowl, beat eggs in another bowl and tip the breadcrumbs into a third. Dust fish pieces in the flour, then dip them in the beaten egg and coat in the breadcrumbs.

  • Step 6

    Fry the fish goujons for 3-4 minutes on each side or until crisp, golden and cooked through. Drain well on kitchen paper.

  • Step 7

    Add a spoonful of tomato salsa onto each tortilla, divide the fish goujons and roll to enclose the filling.

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