High Liner Foodservice Canada
Mediterranean Blue Cod Wrap
Elevate your dining experience with our Mediterranean Style Wrap, featuring succulent strips of falafel-crusted wild-caught Blue Cod that tantalize the taste buds with every bite. Delight in the premium quality and rich flavor profile of our Blue Cod, sourced fresh from pristine waters. As you savor the crispy texture and delicate taste of the fish, you'll be transported to the shores of the Mediterranean. Complemented by creamy whipped feta and a zesty olive and pepper relish, this wrap offers a harmonious blend of savory and tangy flavors that dance on your palate. Experience the epitome of gourmet indulgence with our Mediterranean Blue Cod Wrap, where the finest ingredients come together to create a culinary masterpiece that is both satisfying and unforgettable.
Serves: 4
Prep time: 20 minutes
Cook time: 4-6 minutes
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Ingredients
Preparation
- 4 each Flour Tortilla large 12" wraps
- 8 each Green Leaf Lettuce, trimmed leaves
For the Falafel Crusted Fish Strips
- 4 each Southern Blue Cod Fillets
- 225g Chickpea Flour
- 110g Flour
- 110g Canned Chickpeas drained and patted dry
- 14g Kosher Salt
- 7g Dried Parsley
- 1 tbsp Ground Cumin
- 1 tbsp Chili Powder
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 2 each Egg
- 60mL Water
For the Whipped Feta
- 170g Feta Cheese
- 110g Greek Yogurt plain, non-fat variety
- 1 each Lemon, zest
- 30mL Olive Oil
- 1 tsp Dill
For the Olive-Pepper Relish
- 225g Pitted Nicoise Olives
- 110g Roasted Red Peppers, drained
- 14g White Wine Vinegar
- 2 each Garlic, cloves minced
- 7g Parsley, chopped
- Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
- For the Whipped Feta: Add the feta cheese, greek yogurt and lemon zest to the bowl of a food processor. Process on high for approximately 30 seconds to break up the feta. With the processor on drizzle in the olive oil until fully combined. Reserve under refrigeration.
- For the Olive-Pepper Relish: In a food processor pulse all ingredients, except the parsley, until coarsely chopped. Remove from the food processor, fold in the chopped parsley and reserve for service.
- For the Falafel Crusted Fish Strips: Add the drained chick peas to the bowl of a food processor and pulse briefly just to break up slightly. Remove and add to a medium sized bowl along with the flour, chickpeas flour, kosher salt, dried parsley, cumin, chili powder, garlic and paprika. Stir to combine.
- In a separate bowl whisk together the eggs and water vigorously to break up the eggs. Cut each thawed fillet into long thin strips. Working in small batches dredge the strips into the egg mixture. Shake off any excess egg mix before dredging into the chickpea mixture. Set the coated strips aside.
- Preheat your deep fryer to 176°C. Working in batches, carefully place the coated strips into the fryer baskets and deep fry for 4-6 minutes until the fish is cooked through and reaches an internal temperature of 62°C.
- Assemble the Mediterranean Fish Wraps: Lay out the large tortilla on a work surface. Spread approximately 2 tbsp. each of the whipped feta and olive relish across the middle of the wraps, followed by a couple pieces of green leaf lettuce on each. Place a few strips, approximately 4 ounces, of falafel crusted fish down the center of the wrap. Fold the ends of the wrap in and the roll up in the style of a burrito.
- If desired, cut the wraps in half for serving. Serve with ramekins of extra whipped feta and pepper relish on the side.