Haddock in crispy batter with aromatic pesto in a tortilla wrap

• haddock fillet↗4
• plain flour↗

  for coating

• vegetable oil↗

  for frying

• tortillas↗

  for serving

• basil↗50g g

  leaves, gathered

• garlic clove↗1
• toasted pine nutsневелика жменя
• parmesan↗20-25g g

  coarsely grated

• lemon↗¼

  juiced

• olive oil↗80ml ml
• mayonnaise↗4 ст. л. tbsp
• lemon↗½

  zest and juice

• plain flour↗150g g
• cornstarch100g g
• baking powder↗10g g

Step-by-step instructions

1. 1

   For the pesto, blend the basil, garlic, toasted pine nuts, parmesan, olive oil, lemon juice and zest in a blender, adding the oil gradually until you obtain a smooth, nutty paste. Season to taste; if the pesto is too thick, add a little water and blend again.

2. 2

   For the lemon mayonnaise, combine the mayonnaise, lemon juice and zest, mix well and set aside.

3. 3

   For the batter, sift together the plain flour, cornstarch and baking powder. Add water and whisk until the mixture is thick yet pourable—it should flow easily off a spoon. Season with salt and pepper.

4. 4

   Heat the deep‑fryer to 180 °C or a large skillet filled with oil to no more than a third of its height, until the oil reaches a temperature where a piece of bread browns in 20 seconds. Check the haddock fillets for bones, season them with salt and pepper, then coat them in flour. Dip each fillet into the batter, covering it evenly, and carefully lower into the hot oil. Fry until the batter turns golden and crisp, about 4 minutes. Remove the fish and place on a paper towel to absorb excess oil.

5. 5

   To assemble, spread a thin layer of pesto on each tortilla, add one tablespoon of lemon mayonnaise, a handful of lettuce leaves and a few strips of sliced cucumber. Place the fried fillet on top, drizzle with a little more pesto, season to taste, roll up and serve immediately.