Breaded Fish Goujons with Tomato Salsa

Ingredients

• 4 Mission Wheat & White Mini 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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Mission Wheat & White Mini Wraps

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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.