for 4 portions

Pangasius

600 g	pangasius fillets, halved lengthwise, cut into strips 5 cm long
½ tsp	salt
2 tbsp	white flour
2	eggs
100 g	panko breadcrumbs
1	lime
4 tbsp	oil, for frying

Tortilla wraps

80 g	Peppadew™ (wild paprika), cut into thin slices
125 g	plain organic cream cheese
½ tbsp	honey
¼ tsp	salt
4	wheat tortillas
40 g	baby lettuce with herbs
½	cucumber, cut into strips approx. 10 cm long

How it's done

Pangasius

Salt the fish, toss it in the flour and then shake off the excess. Beat the eggs in a deep bowl and dip the fish in the egg. Rinse the lime in hot water, grate the zest, squeeze 2 tbsp of juice and set aside. Mix the panko breadcrumbs and lime zest in a shallow dish, turn the fish in the breadcrumbs in batches, press the breadcrumbs down firmly so that they adhere. Heat the oil in a non-stick pan. Fry the fish in batches for approx. 1 1/2 mins. on each side, drizzle with the reserved lime juice.

Tortilla wraps

Mix the Peppadew peppers with the cream cheese and honey, season with salt. Prepare the tortillas according to the packet instructions. Spoon the Peppadew mixture onto the tortillas, arrange the lettuce, cucumber and fish on top, fold in and roll up.

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