Crispy Basa Wraps With Chilli Mayo

Preheat the oven to 240°C/ 220°C (fan)/ gas 9

Add a handful of flour to a plate along with your ground paprika and a generous pinch of salt and pepper and mix it all together – this is your spice mix

Add a splash of milk to a shallow bowl

Grate your cheddar cheese

Add your panko breadcrumbs to another plate with the grated cheese, lots of pepper and a generous drizzle of olive oil and mix it all together – these are your cheesy breadcrumbs

Slice your fish fillet[s] into 3 strips per person

Coat the fish strips in the spice mix (make sure to tap off any excess!)

Add the coated fish strips to the milk and finally press them into the cheesy breadcrumbs firmly to coat evenly – these are your breaded fish strips

Line a baking tray with tin foil

Add the breaded fish strips to the tray and top them with any remaining cheesy breadcrumbs

Put the tray in the oven for 8-10 min or until cooked through and golden – these are your crispy fish strips

Tip: Your fish is cooked when it turns opaque and flakes easily

While the fish strips are cooking, wash your lettuce, then pat it dry with kitchen paper and shred

Slice your tomato[es] finely into rounds

Add your red chilli relish to a bowl with your mayo and a drizzle of olive oil and give it a good mix up – this is your chilli mayo

Once the fish strips are almost done, add your tortillas to a tray and put the tray in the oven for 1-2 min until warmed through (alternatively, add them to a plate and microwave!)