Crispy Fish Fillet Pocket

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Ingredients

  • 2 Mission Potato Wraps
  • Batter mixture:
  • 2 heaped tbsp flour
  • 2 heap tbsp rice flour
  • 1 egg
  • ¼ tsp salt
  • Water
  • 160g lemon sole or white firm flesh fish, cut into 4 fingers
  • ¼ cup coriander leaves
  • 1 cup finely shredded cabbage
  • ½ cup finely shredded carrot
  • 1tbls mayonnaise
  • 1 tbls sweet chilli sauce

Instructions

 

1. Place flour, rice flour, egg and salt in a bowl. Add enough water to make a thick batter.

2. Dip fish in batter. Deep fry fish until golden and crispy. Remove and drain.

3. Combine coriander, cabbage, carrots, mayonnaise and sweet chilli sauce.

4. Gently warm both sides of the wrap in a dry frying pan, place wraps on a work surface.

5. Place 2 pieces of fish in the centre of the wrap. Top with cabbage mixture. Roll up and cut in half. 

Frozen fish fingers can be an alternative.

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Crispy Fish Fillet Pocket Preparation Time: Total time: Serves 2 Ingredients: 2 Mission Potato Wraps Batter mixture: 2 heaped tbsp flour 2 heap tbsp rice flour 1 egg ¼ tsp salt Water 160g lemon sole or white firm flesh fish, cut into 4 fingers ¼ cup coriander leaves 1 cup finely shredded cabbage ½ cup finely shredded carrot 1tbls mayonnaise 1 tbls sweet chilli sauce Instructions:

 

1. Place flour, rice flour, egg and salt in a bowl. Add enough water to make a thick batter.

2. Dip fish in batter. Deep fry fish until golden and crispy. Remove and drain.

3. Combine coriander, cabbage, carrots, mayonnaise and sweet chilli sauce.

4. Gently warm both sides of the wrap in a dry frying pan, place wraps on a work surface.

5. Place 2 pieces of fish in the centre of the wrap. Top with cabbage mixture. Roll up and cut in half. 
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