Crispy crumbed fish bites are taken to a new level when wrapped up with your favourite moreish additions. Something the whole family will love!
INGREDIENTS
8 Rebel Bakehouse Original White Snack Wraps
For the fish:
4 pieces of firm white fish
½ cup plain flour
2 free range eggs
1 cup panko crumbs
1 lemon, zested
To serve:
4 cups shredded iceberg lettuce
½ cup grated cheese
1 carrot, grated
½ cup sliced pickles
1 tbsp chives, chopped
½ cup mayonnaise
Makes 4 servings
Takes 30 minutes to make
METHOD
Pat your fish fillets dry with paper towels then cut each piece of fish into 6 bite size pieces (so that you have 24 pieces total).
Set up your crumbing station by placing the flour, whisked eggs and panko crumbs in separate shallow bowls. Mix the lemon zest into the panko crumbs and season the flour with salt & pepper.
Working one piece at a time, dredge the fish bites in the flour then in the egg mixture, allowing any excess to drip off. Finally, coat in the bread crumbs using your hands to pack the crumb on firmly.
Place the crumbed fish bites on a lined baking tray and bake in the oven at 220°C for 12 – 15 minutes, flipping halfway through until the fish bites are golden and cooked through. Alternatively, shallow fry the fish bites in neutral oil until crispy, golden and cooked through.
Gently heat the snack wraps, then pack with handfuls of shredded lettuce, grated cheese, carrot & pickles. Add 3 crispy crumbed fish bites to each wrap and drizzle with mayonnaise and sprinkle with chopped chives.
Fold in half and enjoy as tacos!
