Ingredients
- Green Gourmet cod fish finger 10 each
- Old El Paso soft tortillas 8-10” 10 each
- McCain signatures traditional chips 800g
- Favourites peas 600g
Method
- Pre heat to oven to 240°c then place fish and chips on a tray and cook until it reaches 75°C.
- Heat peas thoroughly and then puree.
- Lay the tortilla out and spread with the pea puree then place the fish and chips on top then wrap tightly.
- Slice in half and serve.
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