Crispy crumbed fish paired with a refreshing tangy slaw drizzled with a ginger bbq sauce? Sign me up for that!
If you’re looking for a light, healthy, fresh meal idea, you’ve clicked on the right post! Lunch, dinner, lunchboxes, this multi-purpose pan-fried crumbed double fish wrap is an absolute must-try recipe. What is remarkable about this wrap is how the ingredients do not fight each other. This recipe has no lead flavour. What do I mean?Imagine a song being sung by backing vocalists only with no lead singer they shine collectively not individually. That’s how I would best describe the flavour profile of this wrap.
Firstly, let’s talk about the bread-crumbed fish which is lightly salted, coated in flour, egg then breadcrumbs and pan fried over medium-high heat in a few tablespoons of oil. This is by far the easiest way to get a perfect golden crisp on fish or chicken without the breadcrumbs detaching from the fish or chicken midway through cooking. I chose not to deep fry the fish because I would not like to be a contributing factor to my blog viewers developing hypercholestrolemia!
Secondly, the next key player in this recipe is the coleslaw. It adds a fresh, light profile to this wrap. I chose to use a packet of pre-shredded red and yellow cabbage, and carrot sticks because shredding cabbage and carrots on your own deserves a full 9-5 pay check.
Lastly, I cannot forget to mention the ginger sauce. I first made this sauce just after moving to Australia and tried it out as a Dorito-dip after being introduced to the concept of dipping Doritos which, strangely, I had never tried (don’t judge lol). If I had to choose one sauce to be stuck with on a dessert island, it would be this ginger-bbq sauce. It is universal.
If you are not intending to serve all the wraps on the day of prep, I recommend not assembling the wraps with the fish inside otherwise the fish will lose its crispiness and may become soggy. I am not a fan of warming up anything containing coleslaw. I find that strange lol! Hence, if you are cooking in bulk, I suggest storing the fish in a seperate container so that it can be lightly pan fried again when you would like to use it and that way it will regain its crispiness. Long story cut short, consider only making the wraps you would like to serve and store the other ingredients (coleslaw, tortilla, fish) in the fridge separately.
Recipe Notes
Fish: I used frozen fish fillets. I let them de-frost in the microwave for a few minutes prior to cooking. However, this carries the risk of potentially cooking the fish in the microwave if it is left in the microwave for too long (3 minutes or more). Ideally, use fresh fillets or let the frozen fillets de-frost at room temperature for at least 2-3 hours.
Tortillas: I trimmed the edges of the tortillas to make the tortillas square shaped, to give a sharp, polished ´’gourmet’ look.
Caper sauce: Real talk- you really just need mayonnaise or a sticky sauce to seal the edges of the wrap. If you’re feeling boogie, go ahead and make the caper sauce. I support that!
Breadcrumbs: Please do not leave out the breadcrumbs if you are looking for a crispy golden finish.Just coating the fish won’t do the trick. ALSO, the order matters: flour then egg then the breadcrumbs. I have played around with this trio a couple of times, and this is definitely the most reliable order to guarantee the golden crispy finish
Frying: I recommend using a heavy base pan and frying on medium-high heat. High-heat is likely to burn some parts of the fish and create and uneven partially burnt look. Depending on the size of pan, it may be a good idea to fry the one fillet at a time. When flipping the fish, I suggest using that largest flat metal spatula in your pantry, otherwise the fish may fall apart while flipping it.
Pan-fried Crumbed Double Fish Wrap Recipe
Ingredients
- 4 fish fillets
- 1 tbsp salt
- For the coating:
- 2 eggs
- 1 cup plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup breadcrumbs (homemade or store-bought)
- For the coleslaw:
- 1 packet pre-shredded coleslaw and carrots (roughly 2-3 cups)
- 6 tablespoons
- 2 tsp freshly squeezed lime
- 1 tsp sweet soy sauce
- For the ginger sauce:
- 3 tbsp bbq sauce
- 3 tbsp crushed ginger
- 2 tsp sweet chilli
- 2 tbsp tomato sauce
- 4 tbsp water
- Caper sauce (Optional):
- 1 tbsp mayonnaise
- 1 tbsp cream cheese
- 1 tsp canned capers
- 1 tbsp sweet chilli
- 4 medium sized tortillas
- Garnish:
- 2 limes (cut into wedges)
- cucumber ribbons
- 1 red onion sliced
- Sides (optional)
- air-fried chips
Directions
- Heat oil (enough for shallow frying) in a medium sized heavy base pan.
- Pat the fish fillets dry with a paper towel and lightly salt them on both sides.
- Combine the plain flour, salt and black pepper in a large plate.
- Coat each fish fillet in the flour, egg, breadcrumbs then straight into the frying pan.
- Fry the fish for 5-6 minutes on each side.
- After removing the fish from the pan, gently pat each fish fillet using a paper towel to remove excess oil.
- Place the ingredients of the ginger sauce in a small saucepan and cook on low heat for 5-10 minutes till the sauce thickens. Alternatively, just microwave the ingredients for the ginger sauce for 2-3 minutes in a bowl.
- Combine all the ingredients for the coleslaw in a large bowl.
- In a tiny bowl, mix the ingredients for the caper sauce.
- To assemble the wraps, trim the edges of the tortillas to give the a square shape.
- Place two tortillas on a plate (in a diamond/kite orientation), ensuring they are slightly overlapping. Use a bit of the caper sauce to ‘glue’ them together.
- Place 2-3 tablespoons of the coleslaw, then a few teaspoons of the ginger sauce, a fish fillet then a bit more coleslaw and ginger sauce before sealing.
- Lastly, place a fish fillet on top of the sealed wrap, and garnish with cucumber ribbons, red ions, and lime wedges.
- Enjoy
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