INGREDIENTS

1 Mission® 12" Garlic Herb Wrap (10252)  
1 Tbsp.  Olive Oil  
1 tsp. Fresh Dill  
1/2 tsp. Fresh Garlic , minced 
1/4 tsp. Kosher Salt  
1/4 tsp. Black Pepper  
5 oz.  Haddock Filet 
8 slices Half-Baked Potatoes , cut into ¼" rounds 
2 tsp.  Mayonnaise  
16 oz.  Beer Batter , prepared 
Sea Salt for garnish 
2 oz. Malt Vinegar  

DIRECTIONS

1.) Whisk olive oil, dill, garlic, salt and pepper in mixing bowl. Reserve 1 teaspoon for fish and set aside.

2.) Place baked potato rounds in fryer until lightly golden brown. Remove from fryer and drain.

3.) Toss potatoes in remaining dill and garlic oil.

4.) While potatoes are frying, season haddock with 1 teaspoon of dill and garlic oil and season to taste with salt and pepper.

5.) Pan fry until haddock is cooked and just opaque throughout.

6.) Place garlic herb wrap on work surface. Place potato crisps in center of wrap.

7.) Top with fish and bring sides of wrap towards center of ingredients and tightly roll to close, brushing end of wrap with mayonnaise to seal.

8.) Place prepared beer batter next to fryer and carefully dip fish and chip wrap in beer batter, holding with tongs or hands seam side down.

9.) Slowly place fish and chip burrito in fryer on a slight angle, brushing back and forth and submerge.

10.) Cook until lightly golden brown, turning once.

11.) Remove from fryer and drain.

12.) Dust wrap with sea salt and serve with a side of malt vinegar.

Recipe Using Same Product(s)

• 

  Vegan Mediterranean Falafel Wrap

• 

  Chimichurri Grilled Cheese Quesadilla Dipper

• 

  Shrimp Piada with Puttanesca

• 

  Hummus & Olive Crostini

• 

  Stuffed Wafflewich