How to cook Fish Burritos

These little lovelies are the perfect light lunch or dinner go to delight anytime of the year, in winter these tasty pockets of fun provide a much needed burst of flavour and colour to brighten the darkest of winter days. And of course in summer our Local Fish Burrito’s are a super light lunch, that are super quick to make and quickly take your mind off the summer heat!

INGREDIENTS:

4 x Local Fish (we used mullet because it’s local to Byron and tastes amazzzzzing)
1 packet of Burrito’s (or wraps if you’d prefer)
2 x vine ripened tomatoes – deseeded and cut into a rough dice
1 x long red chilli – deseeded and thinly sliced
1/2 bunch coriander – roughly chop half – use the other half for garnish
1 x lime – juice only
1 tbs good quality Extra Virgin Olive Oil (we love Gwydir Grove EVOO)
1 cup flour
salt & pepper
Brookfarm Macadamia Oil for frying
Kewpie Mayonnaise (you can use regular mayonnaise – I just really like the Japanese one)

Local :: and fresh is best!

METHOD:

place the flour along with some salt and pepper onto a plate and mix well to combine
place one piece of fish at a time into the flour mixture and coat the fish well – patting down the flour onto the fish to ensure it is well coated – place onto a plate lined with baking paper and repeat the process with the other fish pieces
heat a non stick fry pan to high – once hot – then add your Macadamia oil
depending on the size of your fry pan cook your fish in batches so as not to over stack the pan
allow to go golden on each side before turning the fish over
once cooked place on a clean plate that has been lined with kitchen towel to absorb any excess oil – season lightly with salt
for the salsa: add all your ingredients to a bowl and mix well to incorporate – add seasoning to taste

How to get your salsa dancing!

SERVING:

now all you need to do is layer up your Burrito’s and your done!

TIPS:

I like to serve everything in the middle of the table and let friends and family help themselves
if you are nervous about cooking fish, using a seasoned flour mix is the perfect solution for you! The flour helps the fish not to stick in the pan and also helps the fish holds it’s shape and makes it easier to turn in the pan. Oh yeah …. and it makes the fish crispy without deep frying it and helps keep the fish moist
using a non stick pan whilst cooking fish will also make your life easier
using fresh local fish is a great way to ensure you get a better tasting fish
if you are feed a small army of friends and family – cut the fish into smaller pieces and simply colour in the pan then place on oven trays and finish cooking in the oven