Crispy Fish and Plantain Chip Wrap

Steps

1. 1

   Make lime mayo

   • In a small bowl, whisk together 1/2 cup (120 ml) mayonnaise, zest of 1 lime, juice of 1 lime (about 2 tablespoons / 30 ml), and 2 tablespoons (6 g) finely chopped fresh cilantro.
   • Season with a pinch of salt and black pepper to taste.
   • Set aside at room temperature.

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   Ready when: Mayo is smooth, light, and evenly combined with a bright green tint from cilantro

   Tip: Make this up to 1 day ahead and refrigerate—the flavors will deepen and meld beautifully

2. 2

   Peel and slice plantains

   • Cut the unpeeled plantains in half lengthwise.
   • Using a small sharp knife, score the skin in 2–3 places lengthwise and peel away the thick skin and any white pith.
   • Slice each peeled plantain lengthwise into very thin chips, about 1/8 inch (3 mm) thick.
   • Lay the slices on paper towels to absorb excess moisture.

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   Tip: Slice plantains just before frying—thinner slices fry faster and become crispier. If using a mandoline, watch your fingers carefully

3. 3

   Fry plantain chips until crispyOven 350°F / 175°C

   • Heat 1.5 cups (360 ml) vegetable oil in a large skillet over medium-high heat to 350°F (175°C)—a small piece of plantain should sizzle immediately when placed in the oil.
   • Working in two batches to avoid crowding, carefully place plantain slices in the hot oil and fry for 2–3 minutes per side until deep golden brown and crispy.
   • Using a slotted spoon, transfer chips to a paper towel–lined plate.
   • While still hot, season lightly with a pinch of salt.
   • Let cool for 1–2 minutes.

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   Ready when: Chips are deep golden brown, crispy, and sizzle when placed in oil; they float easily in the oil when done

   Tip: Never overcrowd the pan—this lowers the oil temperature and causes sticking. Discard any burned or very dark pieces for better flavor

4. 4

   Season and prep fish

   • Pat the 4 fish fillets completely dry with paper towels—this is crucial for achieving a crispy crust.
   • In a small bowl, combine 1 teaspoon (5 g) all-purpose seasoning, 1/2 teaspoon (3 g) salt, 1/4 teaspoon (0.5 g) black pepper, and 1/2 teaspoon (1.5 g) paprika.
   • Sprinkle the seasoning mix evenly over both sides of each fillet, using about 1/4 of the mixture per fillet.

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   Tip: Drying the fish thoroughly is essential—any surface moisture prevents browning and a crispy golden crust. Use paper towels and pat gently

5. 5

   Pan-fry fish until cooked through

   • Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until it shimmers and moves freely.
   • Carefully place 2 seasoned fish fillets in the pan, skin-side down if they have skin (this protects the delicate flesh).
   • Cook undisturbed for 4–5 minutes without moving them, until the skin is golden brown and crispy.
   • Gently flip each fillet using a fish spatula and cook the other side for 3–4 minutes until opaque all the way through and flaky at the thickest part when tested with a fork.
   • Internal temperature should reach 145°F (63°C).
   • Transfer to a paper towel–lined plate to drain and rest for 2 minutes.
   • Repeat with the remaining 2 fillets.

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   Ready when: Fish is golden brown on exterior, opaque and easily flaking inside, and reaches 145°F (63°C) internal temperature

   Tip: Don't move the fish while cooking—this allows the skin to crisp up. Use a fish spatula for gentle flipping to avoid breaking the delicate fillets

6. 6

   Warm tortillas

   • Wipe out the skillet with a paper towel or use a fresh, dry skillet over medium heat.
   • Warm 1 flour tortilla for about 30 seconds on each side until pliable and warm but not browned.
   • Transfer to a plate.
   • Repeat with the second tortilla.
   • Stack them and cover loosely with foil to keep warm.

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   Ready when: Tortillas are warm, pliable, and have light steam rising from them

   Tip: Warming tortillas improves their flavor and texture, making them easier to roll without tearing or breaking

7. 7

   Assemble and serve wraps

   • Lay a warm tortilla on a clean surface.
   • Spread 2–3 tablespoons (30–45 ml) of lime mayo on the lower half.
   • Place one pan-fried fish fillet in the center, then top generously with crispy plantain chips (about 1/2 cup / 70 g).
   • Add optional sliced avocado, tomato slices, and chopped lettuce if using.
   • Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly toward the top.
   • If fillings overflow, remove a few plantain chips and enjoy as a side.
   • Repeat with the second tortilla.
   • Serve immediately while fish is warm and plantains are crispy.

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   Ready when: Wrap is tightly rolled with all fillings enclosed and secure

   Tip: Assemble wraps just before eating to prevent the tortilla from absorbing moisture and becoming soggy. All components can be prepped ahead and assembled à la minute