Fish Stick Tortillas

Name: Fish Stick Tortillas
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: Makes 2 adult or 4 child portions
Ingredients: 9 ounces thick fish fillet, such as salmon, cod, haddock, pollack or other white fish, skinned; tomato salsa, hot-pepper sauce, ketchup; 2 to 3 tablespoons olive oil; Homemade Guacamole or bought guacamole; 1 egg, lightly beaten; 2 tablespoons all-purpose flour; shredded lettuce or arugula; wheat or corn tortillas; sliced tomatoes; mayonnaise (flavored with garlic, lime or lemon juice), sour cream; a pinch sea salt (optional); sliced avocado

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
20 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This is what I call a flexi-recipe—either a family meal, or one where the kids eat earlier and the adults enjoy the meal (perhaps with a glass of wine) when the kids are in bed. Prepare and freeze the fish sticks ahead of time, then just cook when you need them.

Ingredients

For the Fish Fingers

9 ounces thick fish fillet, such as salmon, cod, haddock, pollack or other white fish, skinned
2

Fish course
Starter
Pescatarian

Method

Cut the fish into 12 equal pieces and season lightly with salt, if you like.
Put the flour, egg and savory crumbs into three separate medium sandwich bags or shallow bowls. First, coat the fish sticks, a few at a time, in flour, then egg and, finally, turn gently in the crumbs so they are evenly coated. (The fish sticks can be prepared to this stage and cooked

Ingredients

For the Fish Fingers

Method

Photos