A fun, divisive, and delicious twist on a British classic! This crispy fish & chips burrito combines McCain Home Chips, battered cod, mushy peas, chip shop curry sauce, and melty mozzarell, all wrapped up and toasted to golden perfection.
INGREDIENTS
120g McCain Home Chips Straight Cut
2 Battered Cod Fillets
2 tortilla wrap
2 tbsp Chip Shop Curry Sauce
4 tbsp Mushy Peas
40g Mozzarella Cheese (optional)
Extra Ingredients/props needed (to buy):
Vinegar, to taste
Gravy
Curry Sauce
METHOD
Add approx 120g McCain Straight Cut Home Chips (approx. 4 chips per burrito) to your air-fryer basket and cook at 200°C for 15 minutes (shaking half way) until they’re lovely, crisp and light golden.
You can also air-fry your cod fillets along with the chips (as per packet instructions), or bake in the oven.
Spread a layer of the chip shop curry sauce onto a tortilla wrap. Add 2 tbsp mushy peas, cod fillet and chips, then top with 20g mozzarella cheese and vinegar (to taste), before wrapping up tightly.
Air-fry the burritos at 190C for 3-5 minutes, until golden brown and crisp on the outside.
Serve with extra chip shop curry sauce or gravy and enjoy!
