Fish Stick Wraps Recipes

FISH STICK WRAPS

Steps:

• Bake fish sticks as directed on package.
• Meanwhile, combine coleslaw blend, ketchup and mayo.
• Warm tortillas as directed on package. Top with fish sticks and coleslaw; roll up.

FISH TACO WRAPS

Steps:

• Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
• Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
• Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
• Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
• Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

FISH FINGER WRAPS - FISH STICK WRAPS (USA)

Steps:

• Preheat oven to 180°C.
• In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
• Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
• Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
• Spoon over remaining sauce and sprinkle with extra grated cheese.
• Bake for 15-20 mins until sauce is bubbling and tortillas golden.

FISH STICK SANDWICHES

Steps:

• In a shallow bowl, combine butter and lemon juice. Dip fish sticks in butter mixture. Place in a single layer in an ungreased baking pan., Bake at 400° for 15-18 minutes or until crispy. Spread mayonnaise on bottom of buns; add fish sticks. Top with lettuce, onion and tomato if desired. Replace bun tops.

FISH TACO WRAP

Steps:

• Place a tortilla on a microwave-safe plate.
• Spread cream cheese, then salsa on top.
• Add Fish on top of salsa, then the slice of cheese and lettuce.
• Microwave 30 seconds. This makes it easier to fold tortilla around filling.
• Fold up burrito style, or like a large egg roll.
• Enjoy!
• NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.