Fish Stick Tortillas

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      20 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

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.


    For the Fish Fingers

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


  1. Cut the fish into 12 equal pieces and season lightly with salt, if you like.
  2. 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