Crunchy Seafood Wraps
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 354.88 ml fresh breadcrumbs
- 14.79 ml lemon rind, grated
- 14.79 ml capers, chopped
- 59.14 ml Italian parsley, chopped
- salt and pepper, to taste
- 14.79 ml oil
- 500 g skinned and boned flathead fillets, cut into strips and dusted with
- flour, and
- 1 egg, lightly beaten
- 4 large pita breads
- 78.78 ml kraft tartar sauce
- 150 g mixed salad greens
- 1 red onion, thinly sliced
- lemon wedge, to serve
directions
- Combine breadcrumbs, lemon rind, capers, parsley, salt and pepper in a large bowl. Dip fish into egg then press firmly into breadcrumb mix. Refrigerate for 15 minutes.
- Heat oil in a frying pan over a medium-high heat. Cook the fish in batches until golden, crispy and cooked through. Drain on paper towel.
- Spread pitas with tartare sauce. Top with salad mix, onion slices and some crunchy fish. Fold up pita and serve with extra salad, tartare sauce and lemon wedges.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.