Monday, 27 May 2013

Crispy Pollock fish fingers in tortilla salad wraps recipe


Crispy pollock fish fingers in tortilla salad wraps with McCain French Fries
Serves: 4
Preparation time: 5 mins Cooking time: 20 mins
Ingredients:
  •   400g fresh pollock fillet cut into 8 strips
  •   1 egg, beaten
  •   100g cornflakes, crushed finely
  •   480g McCain French Fries
  •   Salad leaves and baby tomatoes
  •   Cooked peas
  •   Dollop of mayonnaise
  •   4 Tortilla wraps



    Method:
  1. Preheat the oven to 220°C / Gas Mark 9.
  2. Place the crushed cornflakes in a dish.
  3. Dip each fish strip into the egg and then into the crumbs to coat the pieces evenly.
  4. Place the fish strips on a lightly oiled oven sheet.
  5. Bake in the oven with the McCain French Fries for approx 15-20 minutes.
  6. When the fish is cooked, take each tortilla and spread with some mayonnaise, salad
    leaves, baby tomatoes and a few peas, add two fish fingers to each and make a roll.
  7. Enjoy with McCain French Fries. 

We enjoyed this recipe and it just goes to show you you can have homemade food alongside oven fries creating that going out experience inside.
Disclosure ( I was provided with the ingredients for this review and my opinions are own and not biased in any way )

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