Crispy Cod Wraps with Salsa and Harissa Lime Mayo

‘I sometimes find that fish can be a bit of a hard sell to some folk, but this is the perfect recipe to convert them.’

Hands-on time 25min. Cooking time about 15min. Makes 6

• 2 eggs

• 100g plain flour

• 1tbsp garlic granules

• 1tbsp English mustard powder

• 2tsp paprika

1tsp cayenne pepper

• 1tsp ground turmeric

• Vegetable oil, to fry

• 500g cod loins, cut into

• 2.5cm chunks

• 6 mini tortilla wraps

FOR THE SALSA

• 2 tomatoes, very finely chopped

• ½ onion, very finely chopped

• Small handful dill, chopped, plus extra to garnish

• 1tsp caster sugar

• Olive oil

FOR THE HARISSA LIME MAYO

• 3tbsp mayonnaise

• 1tbsp rose harissa

• Finely grated zest 1 lime and juice ½ lime

1 First make the salsa: mix the tomatoes, onion and dill in a bowl, add the sugar and a drizzle of olive oil, season well, then mix and set aside.

2 Next, mix the mayonnaise ingredients together in a small bowl and set aside.

3 Crack the eggs into a small shallow bowl, season and beat together. Put the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, season very generously and mix.

4 Pour enough vegetable oil into a deep frying pan to fill to a depth of 2cm and heat over medium-high heat. Line a plate with kitchen paper.

5 Coat each piece of fish evenly in the flour mixture (tap off excess), then dip into the beaten egg, and finally coat in the flour mixture. To test if the oil is ready, drop in a piece of coated fish: if it sizzles immediately, the oil is hot enough; if it bubbles ferociously, the oil is too hot, so reduce the heat before you begin cooking.

6 Fry coated fish in batches for 2-3min (monitoring the oil temperature), or until the batter is crispy and deep golden. Using a slotted spoon, transfer to the lined plate to drain. Serve in wraps with the mayo and salsa.

PER WRAP 335cals, 20g protein, 17g fat (2g saturates), 25g carbs (3g total sugars), 2g fibre