Mission® Recipes

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Breaded Fish Goujons with Tomato Salsa Wraps

Serves 5
Mission Mini Wraps Breaded Fish Goujons with Tomato Salsa
Preparation time: 20 minutes
Cooking time: 10 minutes


  • 20 Mission 11cm Plain Wraps
  • 10 skinless white fish fillets such as cod, haddock or Pollack (about 1.5kg total weight)
  • 250g plain flour
  • 10 medium eggs, lightly beaten
  • 500g fresh breadcrumbs
  • 125g butter
  • 5 tbsp olive oil for the tomato salsa
  • 500g plum or cherry tomatoes
  • 3 tsp balsamic vinegar
  • 3 tbsp olive oil
  • large handful basil leaves
  • lime wedge


    Tomato Salsa

    • Roughly chop tomatoes and mix together with balsamic vinegar, olive oil, basil leaves, some seasoning and a squeeze of lime.
    • Cut fish fillets in half across width and then cut each half into two equal-sized fingers.
    • Sift flour into shallow bowl, lightly beat eggs in another bowl and tip breadcrumbs into a third. Dust fish pieces in flour, then dip them in the egg and then in the breadcrumbs so they are evenly coated.
    • Shallow fry on a medium to high heat. Fry fish goujons for 3-4 minutes on each side until crisp, golden and cooked through. Drain well on kitchen paper.
    • Place spoonful of the tomato salsa onto each tortilla, divide the fish goujons and roll to enclose the filling.