Prep: 3min | Cook: 10min
Harry Fisher from Fire to Fork runs us through how to make the ultimate fish wrap. After lots of research (AKA eating way too many fish wraps), Harry's landed on a recipe that's sure to get those taste buds zinging. Check it out below!
Ingredients
- 300g of fish fillets
- Oyster sauce
- Crushed Cornflakes
- 1L of rice bran oil
- Wasabi
- Kewpie mayonnaise
- 2 wraps
- Soy sauce
- Lemon
- Cucumber
Gear
- Frypan or Wok
- Thermometer
Method
- Leave your flour and egg at home; you don't need any of those for the perfect battered fish. Instead, cut the fillets into 2cm wide strips, coat them in oyster sauce and roll them in the crushed corn flakes. You don't need salt and pepper because all of those flavours are in the oyster sauce.
- In a wok or a deep pot like your camp oven, heat the oil to 180°C and drop the fish in until it has lightly browned. It'll keep on browning after you take it out, so bear that in mind.
- While the fillets are cooking, mix the wasabi and mayo to your liking. Even if you don't like the spice of wasabi, a tiny bit adds a lot of freshness.
- Once the fish has cooked, spread a generous amount of the wasabi mayo to the wrap and add a few drops of soy sauce. Add the fish, a small squeeze of lemon, and some sliced cucumber, then wrap and enjoy.
Fire to Fork Book
If you liked this recipe, there's plenty more where that came from! Get your hands on the Fire to Fork: Adventure Cooking book for over 200+ pages of recipes, guides, photos and the culmination of years of work by Harry Fisher
About the author
Fire to Fork
Harry Fisher has made it his mission to prove that camp cooking doesn’t have to be dull cooking. Through his personal brand 'Fire to Fork', Harry brings together his experiences to deliver campfire meals that'll set your taste buds and sense of adventure alight.