Crumbed fish is great served in wraps, and we love the tangy caper mayonnaise that pairs so well with it. Served alongside some crispy vegetable chips, you can’t do better!
Ingredients
- 4 crumbed fish fillets
- 2 tbsp capers
- Handful fresh parsley chopped
- ¾ cup mayonnaise
- 4-6 baby carrots peeled and cut into chips
- 2 parsnips peeled and cut into chips
- 1 tbsp oil
- 4 large wraps
- 2 cups shredded iceberg lettuce
- 2 pickles/gherkins thinly sliced
- 1 cup cherry tomatoes sliced
Instructions
- Place the fish fillets in the oven to cook as per pack instructions.
- In a small frying pan, fry the capers over a high heat until crispy. In a bowl, combine the capers, parsley and mayonnaise. Mix well and season to taste, then set aside.
- Place the carrots and parsnips in an airfryer with the beef marrow blend, and cook until crispy.
- To assemble the wraps, spread the wrap with the caper mayonnaise. Lay the fish fillet in the center of the wrap along with the lettuce, gherkins and tomatoes. Serve alongside the vege chips.