Fish & Chips Burrito Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 4–6 long pieces sized to fit a tortilla (about 3–4 oz per piece). Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tablespoons flour, cornstarch, baking powder, 1 tsp kosher salt and 1 tsp black pepper. Gradually whisk in cold beer (or sparkling water) until smooth and thick enough to coat the back of a spoon. If too thick, whisk in up to 2 tablespoons cold water. Keep batter cold (set bowl in an ice bath if available).

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (about 3 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a bit of batter: it should sizzle and rise immediately.

Coat and fry

Dust fish pieces lightly in 1 tablespoon flour to help batter adhere. Dip each piece into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches without crowding — about 3–4 minutes per side until golden brown and an internal temperature of 145°F (63°C) or the fish flakes easily. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you finish frying.

Prepare potatoes

Wash and scrub the potatoes. Leave skins on if desired. Cut into fries about 1/2 inch thick. Rinse in cold water to remove excess starch, then pat very dry with towels.

Cook fries

Option A — Frying: In the same or a separate pot, heat vegetable oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until pale and tender but not browned. Remove and drain. Raise oil to 375°F (190°C) and fry a second time until golden and crisp, about 2–3 minutes. Drain on paper towels and season with 1 tsp kosher salt, 1 tsp black pepper and optional smoked paprika. Option B — Oven: Toss fries with 1 tbsp oil, spread on a single layer and roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until crispy and browned. Season immediately after roasting.

In a bowl combine shredded green and red cabbage, grated carrot and sliced green onion. In a small bowl whisk together 1 tablespoon white vinegar, 3 tablespoons mayonnaise, 1 teaspoon sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning. Let sit 10 minutes to mellow and slightly soften the cabbage.

Combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, 1/2 teaspoon hot sauce (optional), 1 tablespoon finely chopped dill pickle or relish, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth. Chill until ready to assemble so flavors meld.

Warm tortillas: Heat a skillet over medium and add 1 teaspoon butter or oil. Warm each tortilla 20–30 seconds per side until pliable and lightly browned.

Build burrito: Lay a warm tortilla flat. Spread 1–2 tablespoons John-John sauce down the center. Place 2–3 pieces of fried fish along the middle. Add a handful (about 3/4 cup) of fries on top of the fish. Spoon 1/3–1/2 cup quick slaw over the fries. Sprinkle optional 1/4 cup shredded cheese if using. Squeeze a little lemon over the fish if desired.

Fold: Fold the sides of the tortilla in, then tightly roll from the bottom to enclose filling. If needed, place seam-side down on the hot skillet for 30–45 seconds to seal and crisp the outside lightly.

Serve: Cut in half diagonally and serve immediately with extra John-John sauce and lemon wedges on the side.