Crispy Cod Wraps With Salsa & Harissa Lime Mayo

Crispy Cod Wraps With Salsa & Harissa Lime Mayo

We love this recipe for a weeknight supper that will satisfy both the fussy eaters and adventurers in the family. Load up on the salsa and add a drizzle of cooling lime mayo to make the most of all the exciting flavours.
Makes 6
Total Time
35 Minutes
2 eggs
100g of plain flour
1 tbsp of garlic granules
1 tbsp of English mustard powder
2 tsp of paprika
1 tsp of cayenne pepper
1 tsp of ground turmeric vegetable oil, for frying
500g of cod loins, cut into 2.5cm chunks
6 mini tortilla wraps
Maldon sea salt flakes and black pepper
For the salsa:
2 tomatoes, very finely diced
½ onion, very finely diced
½ a small packet (about 15g) of dill, chopped drizzle of olive oil
1 tsp of caster sugar
For the harissa lime mayo:
3 tbsp of mayonnaise
1 tbsp of rose harissa
Finely grated zest of 1 lime and juice of ½
Maldon sea salt flakes
Step 1

First make the salsa: combine the tomatoes, onion and dill in a bowl, add the olive oil and sugar and season well with salt and pepper, then mix together and set aside.

Step 2

Mix the mayonnaise ingredients together in a small bowl and set aside.

Step 3

Crack the eggs into a small shallow bowl, season with a little salt and pepper and beat together. Put the flour, garlic granules, mustard powder and spices into a separate small shallow bowl, season very generously with salt and generously with pepper and mix until well combined.

Step 4

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

Step 5

Coat each piece of fish evenly in the flour mixture, then dip into the beaten egg to coat, and finally dip once more in the flour mixture, ensuring each piece is well coated. When the oil is ready (dip a piece of fish into the oil: 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), fry the fish in batches for about 2–3 minutes, or until the batter is crispy and deep golden brown.

Step 6

Transfer to the paper-lined plate to drain. Serve in wraps with the mayo and top with a little of the salsa.

Simply: Easy Everyday Dishes from the Bestselling Author of Persiana by Sabrina Ghayour is published by Mitchell Beazley, £26, by Octopus Books. Available here.
Images by Kris Kirkham

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