Fresh Mexican Crumbed Fish Wraps

#SSTC = Sat Sun Tradie Cookup

1 Pkt of Fajita Spice Mix

1 Cup of flour

1 Egg whisked

2 Cups panko bread crumbs

6 Fillets of fish

1 Pkt wraps to your diet specs (can be gluten free and wholegrain)

Oil for cooking

Sauce mix

1/3 Cup of mayonnaisse

1/4 Cup of green jalapeno's (store jar in fridge for next time)

Combine and set aside for wraps.

Method

Place a piece of fish in the flour and coat both sides, shake off excess and dip into the egg mixture, drip off the excess and place straight into the spice mix, coat well. Last step is to gently press the fish into the panko crumbs to coat.

Heat enough oil for frying in a pan, test the temp by dropping a panko crumb in the oil, if it is hot enough it will sizzle. Cook the fish in batches to keep an even cooking temp, keep an eye on it to make sure it doesn't over cook, it can happen quickly.

Place cooked fish onto a cooling rack by it's self to keep the crunch by letting air flow evenly around fish and place paper towel underneath the rack on bench to soak up the falling excess oil.

Heat up a few wraps in the microwave for approx 15-30secs. Put the wraps on a plate and add the jalapeno mayo mix, place fish on top with cucumber, capsicum, pickles and lettuce. Wrap up and enjoy.

*Add a salad mix that’s easy to combine, add some sliced cheese or if it's a good budget week, some avocado

*Sliced chilli’s can give it a kick too with a spoonful of sourcream.