Fish and Chip Burrito
- 8 Ingredients
Who doesn’t love Fish and Chips, it’s a staple on any menu. So, we have taken this classic dish and added a Mexican twist by combining it with the Burrito. Consumers will love the taste of the seaside in a handheld easy-to-eat dish. Of course, don’t forget the mushy peas! Perfect for Pubs and Bars.
What to shop
| 10 Santa Maria Grill Mark Flour Tortilla Wrap |
| 1000 g Mushy Peas |
| Santa Maria Chili Explosion 275 g |
| 1.2 kg Battered Fish |
| 1 kg Chips |
| 20 g Santa Maria Lemon pepper 720 g |
| 300 g Tartare Sauce |
| 40 g Santa Maria Green Jalapeños 500g |
How to prepare
Cook your fish as per the instructions
Cook your chips as per the instructions, once cooked season with Lemon Pepper
Add your diced Jalapeños to the tartare sauce
Season the peas with Chilli Explosion
Warm your Tortilla
Add the fish
Add the chips
Add the Jalapeños tartare sauce and peas
Fold your Burrito and serve
CHEFS TIP - Why not spice up your Tartare Sauce by adding some of our diced Jalapeños?
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD