|Green Gourmet cod fish finger||10 each|
|Old El Paso soft tortillas 8-10”||10 each|
|McCain signatures traditional chips||800g|
- 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.