Breaded Cod Wrap with Curried Mayo and Red Cabbage Slaw


Cod is a totally underrated fish in Scotland which we don’t understand; it is a lovely meaty fish which can stand up to strong flavours without being lost, just make sure you season it really well. It goes beautifully with the curried mayonnaise and red slaw.


For the Breadcrumbs

  • 4 slices white bread
  • small handful of fresh herbs, finely chopped (we use parsley and dill)
  • zest of 1 lemon
  • salt and pepper
  • vegetable oil, for deep frying


First, make your breadcrumbs. Simply add all the ingredients into a food processor and whizz until you have a fine breadcrumb texture.

If your cod is filleted to good portion sizes then you are good to go. If it is a full side of cod, fillet out the large bones - you will be able to feel them - and then slice it into two long, thin pieces. Cod is a much thicker fish than haddock, so we normally use two smaller fillets to make up one portion.

Now get three bowls and put your plain flour in one, your beaten eggs in another and your breadcrumbs in the third. Season each bowl. Dip your cod fillets into the flour, then the eggs and then the breadcrumbs, making sure they are completely covered at each stage or your egg won’t stick to your flour, or your breadcrumbs to your egg, etc. Lay your now breadcrumbed fillets out on a plate.

Heat the vegetable oil to 180°C in a large pan or deep fat fryer. Place one or two fillets carefully into the pan - you don’t want them to touch in the oil or they will stick together. Give the pan a gentle shake, so nothing sticks to the bottom. Cook for three to five minutes until the breadcrumbs are golden brown and crispy (cooking time depends on how thick your fillets are but your fish should float when it is fully cooked). Drain on some kitchen roll to soak up any oil. Repeat with each remaining fillet.

To assemble, spread a tortilla wrap with the curried mayonnaise and a handful of red slaw. Add salad and then place your fish in the middle. Season, wrap and enjoy!!