Breaded Fish Goujons with Tomato Salsa


Tomato Salsa
Roughly chop tomatoes and mix together with balsamic vinegar, olive oil, basil leaves, a squeeze of lime and season.

Breaded Fish Goujons
Cut fish fillets into 4 fingers.

Sift flour into a bowl, beat eggs in another bowl and tip the breadcrumbs into a third. Dust fish pieces in the flour, then dip them in the beaten egg and coat in the breadcrumbs.

Fry the fish goujons for 3-4 minutes on each side or until crisp, golden and cooked through. Drain well on kitchen paper.

Add a spoonful of tomato salsa onto each tortilla, divide the fish goujons and roll to enclose the filling.

Preparation Time

20 Mins


2 People


4 Mission Mini Wheat & White Wraps
2 skinless white fish fillets e.g.Cod, Haddock, Pollack (approx 300g total)
50g plain flour
2 x eggs (lightly beaten)
100g fresh breadcrumbs
25g butter
2 tbsp olive oil for the tomato salsa
200g plum or cherry tomatoes
1 tsp balsamic vinegar
1 tbsp olive oil
Small handful basil leaves, large leaves roughly torn lime wedges

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