Fish Fingers in Tortillas

• olive oil↗½ tbsp tbsp
• thick white fish3

  fillet, e.g., cod or hake (about 400 g total)

• plain flour↗50g g
• panko↗100g g

  or breadcrumbs

• lemon↗1

  zest (juice set aside for tartar sauce)

• small dill↗1

  sprig, chopped (or ½ tsp dried oregano)

• large egg1
• mayonnaise↗6 tbsp tbsp
• finely chopped cornichons1 tbsp tbsp
• finely chopped capers1 tbsp tbsp
• finely chopped dill1 ½ tbsp tbsp
• lemon juice1 ½ tbsp tbsp
• tortilla wraps↗4
• cucumber↗1

  peeled, sliced into long strips

• radish↗1

  grated

• спілі, соковиті помідори4

  нарізані

• лимон↗1

  розрізаний на чотири частини

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C with convection/gas setting 5. Line a baking tray with parchment paper and place it in the oven to heat up. Cut each fish fillet into four‑five thick sticks.

2. 2

   Sift the flour into a bowl and season with black pepper. Crack the egg into a second bowl and lightly whisk with a fork. In a third shallow bowl, place the breadcrumbs, zest and dill and mix. Dredge the fish first in flour, then in the egg, and finally in the breadcrumbs.

3. 3

   Bake the fish sticks on the heated tray for 20 minutes, turning once. While the fish sticks bake, mix all the tartar sauce ingredients and season to taste.

4. 4

   Let everyone assemble their own, starting with a spoon of tartar sauce on the tortilla, then the crunchy fish and salad. Finish by squeezing a little lemon.