'Chip Shop' Fish, Mushy Peas and Curry Sauce Wraps

This dish is quite simply the BEST Friday night fish supper you will ever have! Crispy yet succulent cod, lightly minted peas, delicious curry sauce and fresh gem lettuce all wrapped up in a tortilla - heaven!

This recipe is incredibly easy and quick to prepare and the results are out of this world. You just can't beat homemade food and with wholemeal wraps and shallow frying, this is a much healthier take on the chip shop classic. Make this tonight - you won't be disappointed!

'Chip Shop' Fish, Mushy Peas and Curry Sauce Wraps

Serves 4

2 tbsp plain flour

1 large free-range egg, beaten

60g panko crumbs

Finely grated zest and juice 1 lemon

300g sustainable cod loin, skinless

Vegetable oil for frying
175g frozen petits pois

1 tbsp chopped fresh mint leaves

200ml good-quality curry sauce from a jar
4 wholemeal tortilla wraps
Little gem lettuce, shredded
Mayonnaise, to serve (optional)

Put the flour, egg and panko crumbs into 3 separate shallow bowls. Season the flour well with salt and freshly ground black pepper, then stir lemon zest into the panko crumbs.

Cut the cod loin into 8 chunky fingers. Toss each fish finger first in the flour, then the egg, then coat well with the panko crumbs. Set aside on a plate. Heat a good glug of the vegetable oil in a large heavy-based frying pan. When hot, add the fish fingers and cook for 8-10 minutes until cooked through, turning carefully but frequently so they turn evenly golden brown.

Meanwhile, cook the peas according to the instructions on the packet, then drain. Gently mash the peas with the juice of ½ lemon, most of the mint and salt and pepper to taste. Warm the curry sauce in a saucepan over a medium-low heat until warmed through.

Heat the tortilla wraps in the microwave. Lay a tortilla per person on a plate, smear on a good amount of curry sauce, then top with some of the peas, a handful of gem lettuce and 2 hot fish fingers. Finally, drizzle with some mayonnaise (if using). Wrap tightly and enjoy!