A battered fish & pesto wrap served on a plate

Battered haddock & pesto wrap

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Prep: 10 mins Cook: 10 mins

More effort

Serves 4

Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise. It takes a little more effort, but it's well worth it

Nutrition and extra info

Nutrition: Per serving

  • kcal892
  • fat44g
  • saturates5g
  • carbs85g
  • sugars2g
  • fibre4g
  • protein37g
  • salt2.1g
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Ingredients

  • 4 haddock fillet
  • plain flour, for coating
  • vegetable oil, for frying
  • tortilla wraps, salad leaves and sliced cucumber, to serve

For the pesto

  • 50g basil, leaves picked
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 garlic clove
  • small handful of toasted pine nuts
  • 20-25g chunk of parmesan, roughly chopped
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ¼ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 80ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the lemon mayo

  • 4 tbsp mayonnaise
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the batter

  • 150g plain flour
  • 100g cornflour
  • 10g baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

Method

  1. For the pesto, whizz all ingredients in a blender, slowly pouring in the oil while blending until it forms a smooth, nutty paste. Season well and add a splash of water if it’s too thick. Set aside.

  2. For the lemon mayo, mix all the ingredients together and season.

  3. To make the batter, sift the flours together, then whisk, while slowly adding water. Continue until your batter is a thick but runny consistency. It should stick to your finger when you dip it in. Season.

  4. Set a deep-fat fryer to 180C, or in a large pan filled no more than a third full, heat the oil until a piece of bread browns in 20 seconds. Meanwhile, check the haddock fillets for bones, season them and coat them in plain flour. Then dip each fillet in to the batter until each has a good coating. Place the fillets in to the deep-fat fryer or pan (make sure you give it a gentle shake so it doesn’t stick to the bottom). Cook until the batter becomes brown and crisp, around 4 mins. Remove and place on kitchen roll to soak up any oil.

  5. To assemble, spread each tortilla with some of the pesto, then a tablespoon of lemon mayo. Add a handful of salad leaves and the cucumber, then top with the fish and more pesto. Season, wrap up and serve.

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