Crispy cod wraps with salsa and harissa lime mayo

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6


By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the salsa

  • 2 tomatoes, very finely diced
  • ½ brown onion, very finely diced
  • 15g/½oz fresh dill, roughly chopped
  • drizzle olive oil
  • 1 tsp caster sugar
  • flaky sea salt and freshly ground black pepper

For the baked sweet potato, za’atar and garlic chips

  • 3 tbsp quick-cook polenta
  • 3 tbsp za’atar
  • 1 heaped tbsp garlic granules
  • 4 sweet potatoes, peeled and cut into 1cm/½in thick chips
  • 3 tbsp olive oil
  • flaky sea salt and freshly ground black pepper

For the harissa lime mayo

  • 3 tbsp mayonnaise
  • 1 tbsp rose harissa
  • 1 lime, finely grated zest and juice of ½ lime
  • flaky sea salt

For the crispy cod wraps

  • 2 free-range eggs, beaten
  • 100g/3½oz plain flour
  • 1 tbsp garlic granules
  • 1 tbsp English mustard powder
  • 2 tsp ground paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground turmeric
  • vegetable oil, for frying
  • 500g/1lb 2oz cod loins, cut into 2.5cm/1in chunks
  • 6 mini tortilla wraps
  • flaky sea salt and freshly ground black pepper