Name: Fish Fingers in Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 pcs egg; 1 dl wheat flour; 1.5 dl panko breadcrumb; 800 g cod fillet; 2 dl light sour cream; 1 tbsp lemon juice; 0.5 tsp salt; 0.5 tsp pepper; 1 pcs mango; 0.5 pcs cucumber; 2 pcs romaine lettuce; 8 pcs wheat tortilla

UntrainedChef

Tips from the kitchen

Dry the cod strips with paper towel before you start coating them. Wet fish makes the flour clump and the panko won't stick properly.
Press the panko onto each piece firmly with your fingers. Don't just roll it around in the bowl. That extra pressure is what gives you a crust that actually stays on.
The butter should be foaming before the fish goes in. If it's not hot enough, the coating absorbs the fat instead of crisping up, and you get soggy fish fingers.
Make the sour cream dressing first and put it in the fridge while you fry. The lemon juice needs a few minutes to mellow into the sour cream anyway.
Mango can be slippery to cut. Stand it upright, slice down either side of the flat pit, then score the flesh in a grid and push it inside out before cubing. Much easier.

Ways to vary it

Swap the cod for haddock or pollock if that's what you have. Both work the same way in the pan and taste great in the wrap.
Add a few drops of hot sauce or a pinch of chili flakes to the sour cream dressing if you want a bit of heat. The mango handles spice well.
No mango? Pineapple chunks work here too, or just skip the fruit entirely and add more cucumber and some sliced avocado instead.

Storage & leftovers

The fried fish fingers keep in the fridge for up to 2 days in a sealed container. Reheat them in the oven at 200°C for about 8 minutes to get the crunch back. Don't microwave them, the coating goes soft and sad. Keep the dressing and fillings separate so the wraps don't go soggy.

What to serve with it

A simple green salad on the side is all you need. Some oven fries or sweet potato wedges also go well if you want to make it more of a proper dinner.

By Untrained ChefPublished 22 July 2026

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