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Shivi Ramoutar's Easy Fish Finger Wraps 🌯

If you’re looking for an easy Monday night meal, Shivi is showing us how to make the most of freezer food with her ‘Easy from Freezy’ Fish Wraps with Peamolé! Shivi transforms fish fingers by serving them in a wrap spread with a quick chipotle mayo and peamolé for a cost-effective, family-friendly supper.

Fish Wraps With Chipotle Mayo & Peamole

Makes 4 Wraps


For the Wraps:

8 Frozen (or fresh) Fish Fingers* (ready-made or home-made (see below))

1 cured chorizo ring, sliced into coins

4 tortilla wraps, warmed (in the oven for a minute or so)

4 heaped tbsp mayonnaise

2-4 tsp chipotle paste (depending on how spicy you like it!)

For the Peamolé:

1 mug of frozen peas

1 garlic clove, crushed

¼ small red onion, diced

Juice of ½ a lime

A glug of extra virgin olive oil, to loosen

8 sprigs coriander

1 tomato sliced


*For home-made fish fingers

500g meaty white fish (loin or fillet (skinless and boneless)), cut into 8 fish finger-sized pieces

100g plain flour, for dunking

1 free-range egg, beaten

100g Panko (or regular) breadcrumbs, for dunking


1. In an oven preheated to 220C/200C Fan/Gas 7, pop the fish fingers on a baking tray and into the oven for 15-20 minutes (if cooking from frozen, or 10 minutes from fresh), until cooked through and piping hot, turning over halfway through and adding the chorizo (if there isn’t space on the tray to not overlap onto the fish, pop onto another tray).

2. In the meantime, make the peamolé by mixing together all the ingredients either in a blender, or mash, seasoning to taste and adding the olive oil to loosen to the desired consistency.

3. Make the chipotle mayo by mixing together the mayo and the chipotle paste.

4. To serve, take the warmed wraps, spread over the mayo, then the peamolé, a couple slices of tomato and then layer in the chorizo and fish fingers, topping with a couple sprigs of coriander. Wrap up and enjoy.

Optional, For Homemade Fish Fingers

To make the fish, place the flour, egg and breadcrumbs in 3 wide bowls and season the flour. Dunk the fish finger first into the flour, then the egg and then the breadcrumbs. Follow the rest of the method as above for serving. 

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