The Fish Fillet Wrap Recipe

Prepare fish

Pat the flounder fillets dry with paper towels. If the fillets are large, cut each into a long strip about the width of a tortilla for easy wrapping.

Set up dredging stations

Place the flour in a shallow dish and season it with 0.5 tsp salt and 0.25 tsp black pepper. In a second shallow bowl, whisk together the eggs and 3 tbs milk. In a third shallow bowl, combine breadcrumbs, cornmeal, paprika, and remaining 0.5 tsp salt and 0.25 tsp black pepper.

Coat the fish

Working one at a time, lightly dredge each fillet in the seasoned flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb-cornmeal mixture until evenly coated. Set on a wire rack while you heat the oil.

Fry the fillets

Pour vegetable oil into a heavy skillet to a depth of about 1/4 - 1/2 inch (about 1 cup). Heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F/175°C). Fry fillets in batches so they don't crowd the pan: cook 2–3 minutes per side until golden-brown and cooked through (internal temperature ~145°F/63°C) and flakes easily. Transfer to a paper towel-lined plate and squeeze a little lemon over each fillet.

While the fish rests, combine the mayonnaise, diced dill pickle, chopped capers, lemon juice, chopped dill or parsley, Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning or acidity with more lemon or salt as desired. Chill until ready to serve.

Prepare produce and tortillas

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds. Warm the tortillas in a dry skillet over medium heat 15–30 seconds per side or brush lightly with melted butter and toast 20–30 seconds per side until pliable and lightly golden.

Assemble wraps

Place one warmed tortilla on a clean surface. Spread about 1 to 1.5 tbs of tartar sauce down the center. Layer 2 lettuce leaves, 2–3 tomato slices, and a generous handful (about 1/4 cup) of shredded cheddar. Place one fried flounder fillet on top of the cheese and vegetables. Optionally squeeze a little extra lemon over the fish.

Fold & serve

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to close (like a burrito). Repeat with remaining tortillas and fillings. Slice each wrap in half on the diagonal. Serve immediately with extra tartar sauce on the side.