Beer Battered Fish and Chip Burrito

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Ingredients

  • 1 Mission® 10 inch Spinach Wraps
  • 1 tablespoon Olive Oil
  • 1 teaspoon Fresh Dill
  • ½ teaspoon Fresh Garlic, minced
  • ¼ teaspoon Kosher Salt
  • 140g Fish Filet
  • 8 slices Half Baked Potato, cut into 1cm rounds
  • 2 teaspoons Mayonnaise
  • 450g Beer Batter, prepared
  • Sea Salt for garnish
  • 2 ounces Malt Vinegar 

Instructions

 

1. Whisk olive oil, dill, garlic, salt and pepper in mixing bowl. Reserve 1 teaspoon for fish and set aside.

2. Place baked potato rounds in fryer until lightly golden brown. Remove from fryer and drain.

3. Toss potatoes in remaining dill and garlic oil.

4. While potatoes are frying, season fish with 1 teaspoon of dill and garlic oil and season to taste with salt and pepper.

5. Pan fry until fish is cooked and just opaque throughout.

6. Place garlic herb wrap on work surface. Place potato crisps in center of wrap.

7. Top with fish and bring sides of wrap towards center of ingredients and tightly roll to close, brushing end of wrap with mayonnaise to seal.

8. Place prepared beer batter next to fryer and carefully dip fish and chip wrap in beer batter, holding with tongs or hands seam side down.

9. Slowly place fish and chip burrito in fryer on a slight angle, brushing back and forth and submerge.

10. Cook until lightly golden brown, turning once.

11. Remove from fryer and drain.

12. Dust wrap with sea salt and serve with a side of malt vinegar. 

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Beer Battered Fish and Chip Burrito Preparation Time: Total time: Serves 1 Ingredients: 1 Mission® 10 inch Spinach Wraps 1 tablespoon Olive Oil 1 teaspoon Fresh Dill ½ teaspoon Fresh Garlic, minced ¼ teaspoon Kosher Salt 140g Fish Filet 8 slices Half Baked Potato, cut into 1cm rounds 2 teaspoons Mayonnaise 450g Beer Batter, prepared Sea Salt for garnish 2 ounces Malt Vinegar  Instructions:

 

1. Whisk olive oil, dill, garlic, salt and pepper in mixing bowl. Reserve 1 teaspoon for fish and set aside.

2. Place baked potato rounds in fryer until lightly golden brown. Remove from fryer and drain.

3. Toss potatoes in remaining dill and garlic oil.

4. While potatoes are frying, season fish with 1 teaspoon of dill and garlic oil and season to taste with salt and pepper.

5. Pan fry until fish is cooked and just opaque throughout.

6. Place garlic herb wrap on work surface. Place potato crisps in center of wrap.

7. Top with fish and bring sides of wrap towards center of ingredients and tightly roll to close, brushing end of wrap with mayonnaise to seal.

8. Place prepared beer batter next to fryer and carefully dip fish and chip wrap in beer batter, holding with tongs or hands seam side down.

9. Slowly place fish and chip burrito in fryer on a slight angle, brushing back and forth and submerge.

10. Cook until lightly golden brown, turning once.

11. Remove from fryer and drain.

12. Dust wrap with sea salt and serve with a side of malt vinegar. 
/10 from 200 users.