Recipe: Fish and Chip wrap

For a fish and chip butty with a twist, wrap crispy haddock bites, oven-baked fries and mushy peas in warm tortillas. Drizzle with lashings of homemade tartare sauce, and dig in.

Fish & Chip wrap


For 2 people

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1 lemon

1 bag of capers (15g)

6 white tortilla wraps

5g dill

200g haddock bites

30g panko breadcrumbs

2 white potatoes

1 mayonnaise sachet (50ml)

160g blanched peas


Preheat the oven to 200°C/ 180°C (fan)/ Gas 6

Cut the potatoes (skins on) into thin chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp

While the chips are in the oven, slice the lemon in half

Add the juice of 1/2 lemon to a bowl with 3 tbsp of olive oil and a pinch of salt and pepper

Give it a good mix up until the lemon and oil have combined – this is your lemon & olive oil mix

Add the panko breadcrumbs to a plate

Pat the haddock bites dry with kitchen paper

Coat the haddock bites in the lemon & olive oil mix, then roll them on the plate of breadcrumbs to coat everything evenly

Add the breadcrumbed haddock bites to a tray with a generous drizzle of olive oil and put the tray in the oven for 10-12 min or until the fish is cooked through and the breadcrumbs are golden

Tip: Your fish is cooked when it turns opaque and flakes easily

Meanwhile, slice the remaining lemon into 2 wedges

Chop the dill roughly

Add the peas to a bowl and microwave for 1 min, or until hot and cooked with a bite

Add the hot peas to a food processor along with a knob of butter, 2 tbsp cold water, the chopped dill, a generous pinch of salt and pepper and the juice of 1 lemon wedge

Pulse until blitzed but not smooth – these are your mushy peas

Chop the capers roughly

Add the chopped capers to a bowl with the mayonnaise and a generous grind of black pepper

Squeeze in the juice of 1 lemon wedge and stir it all together – this is your tartare sauce

Add the tortilla wraps to a plate

Put the plate in the microwave and cook for 1-2 min, or until warmed through

Spread a dollop of mushy peas on the base of each wrap

Divide the chips and crispy haddock bites evenly between them

Spoon over the tartare sauce


Recipe courtesy of