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Crispy cumin fish wraps with mushy pea houmous

Image of Crispy-cumin-fish-wraps-web.jpg for Crispy cumin fish wraps with mushy pea houmous

Get in the summer spirit with these crispy fish wraps, incredibly delicious and they only take 15 minutes to make!

SERVES 6 TAKES 15 minutes to make and 12 minutes to cook plus chilling time


3 tbsp plain flour

2 tbsp ground cumin

1 tbsp ground coriander

1½ x 150g bags pipers anglesey sea salt crisps

2 large eggs from the love local range

3 x 220g packets co-op salmon fillets

100g frozen peas

5-6 mint leaves (optional)

170g pot co-op extra virgin olive oil houmous

6 small tortilla wraps to serve, fresh coriander leaves (optional


1. Place the flour, ground cumin and ground coriander on a plate, mix together well and spread over the plate.

2. Place the crisps in a large freezer bag and close the top. Use a rolling pin to roll over the crisps to crush them finely. Spread the crisps over a separate plate.

3. Beat the eggs in a shallow dish with a fork until well combined.

4. Cut each salmon fillet into 4 thick strips. Dip each piece of salmon first in the spiced flour, then the beaten egg and then crisps. Place on a baking tray lined with baking paper, cover and chill for 30 minutes.

5. Meanwhile, cook the peas in boiling, salted water with the mint leaves (if using) for 4 minutes or until just tender. Drain and cool. Use a hand blender or food processor to whizz until you have a rough purée – or you could use a fork or masher to mash them. Mix with the houmous and set aside.

6. Cook the coated fish on a slightly cooler barbecue, carefully placing the fish strips on the grill or on a griddle pan for about 10-12 minutes or until the fish is cooked through, turning over once by carefully lifting with a fish slice.

7. Toast the wraps for 30 seconds to 1 minute or until just golden and hot. Spread with the mushy pea houmous and top with the crispy fish and some fresh coriander, if you like.

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