Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3598 / 860
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep toppings
Peel and finely chop 0.5/0.5/1 onion. Finely chop the tomatoes and coriander. Halve the lime. In a bowl combine the tomatoes, onions, coriander and half of the lime juice with a pinch of salt - this is your pico de gallo. Roughly chop the lettuce.
2 Make sauce
In a small bowl, combine the mayonnaise, a pinch of chipotlepowder(spicy!) and a squeeze of lime with a pinch of salt. Set aside. This is your sauce.
3 Prep cod
Slice the cod into goujons, approximately 2 cm thick. Add them to a bowl with the cajun spice(spicy!), smokedpaprika and salt. Toss and set aside.
4 Make batter
In a shallow bowl, whisk the flour, corn starch, baking powder and salt with the cold measuredwater until smooth.
5 Fry cod
Heat a pan over a medium-high heat. Add enough vegetable oil to cover the bottom of the pan. Once hot, coat each fish goujon in the batter. Let the excess batter drip off, before placing the fish in the oil. Fry for 2 min on each side until crispy and golden. Drain the fried cod on kitchen paper.
Meanwhile, heat the tortillawraps in the microwave for 30-60 secs until warm. Load them with the chipotlemayonnaise(spicy!), shredded lettuce, fried cod and pico de gallo.