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.