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Mission Mini Wraps Breaded Fish Goujons with Tomato Salsa

Serves 10
Mission Mini Wraps Breaded Fish Goujons with Tomato Salsa
Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients

  • 20 Mission Mini Wheat & White Wraps
  • 10 skinless white fish fillets such as cod, haddock or Pollack (about 1.5kg total weight)
  • 250g plain flour
  • 10 medium eggs, lightly beaten
  • 500g fresh breadcrumbs
  • 125g butter
  • 5 tbsp olive oil for the tomato salsa
  • 500g plum or cherry tomatoes
  • 3 tsp balsamic vinegar
  • 3 tbsp olive oil
  • Large handful basil leaves, large leaves roughly torn lime wedges

Method

  1. Start by making the tomato salsa. Roughly chop the tomatoes and mix together with the balsamic vinegar, olive oil, basil leaves, some seasoning and a squeeze of lime
  2. Cut the fish fillets in half across the width and then cut each half into two equal-sized fingers
  3. Sift the flour into a shallow bowl, lightly beat the eggs in another bowl and tip the breadcrumbs into a third. First dust the fish pieces in the flour, then dip them in the beaten egg and finally in the breadcrumbs so they are evenly coated
  4. To shallow fry, melt the butter with the olive oil in a large frying pan on a medium to high heat. Fry the fish goujons for 3-4 minutes on each side or until crisp, golden and cooked through. Drain well on kitchen paper
  5. Place a spoonful of the tomato salsa onto each tortilla, divide the fish goujons and roll to enclose the filling.