WRAPS DE PESCADO CRISPY POR SANTIAGO DEL AZAR | CUCINARE TV - Programa 08/06/26

Crispy Fish Wraps by Santiago del Azar A different way to enjoy classic Mexican tortillas. INGREDIENTS 600g firm white fish (hake, cod, pollock, or thick sole). Salt and pepper. Juice of 1/2 lemon. Flour as needed. 2 eggs. 3 tbsp milk or water. Breadcrumbs or panko. Oil for frying. Lime Mayonnaise: 6 tbsp mayonnaise. Finely grated zest of 1 lime. Juice of 1/2 lime. 1/2 clove of garlic, very finely grated. A drizzle of olive oil. Salt. Optional: a few drops of Worcestershire sauce or Tabasco. Vegetables: Thinly sliced ​​red cabbage. Sliced ​​cucumber. Grated or julienned carrot. Finely chopped red onion. Chopped cilantro or parsley. Avocado. INSTRUCTIONS 1) Cut the fish into thick strips (like sticks). 2) Season with salt, pepper, and a squeeze of lemon juice. 3) Coat in flour, then dip in beaten egg (beaten egg with milk), and finally coat in panko breadcrumbs. 4) Fry at 170–180°C (340–350°F) until golden brown. 5) Drain on paper towels and season with salt. 6) For the mayonnaise, mix mayonnaise, lime zest, lime juice, garlic, and olive oil. Adjust the salt to taste. 7) Let it rest in the refrigerator for 15 minutes to allow the flavors to meld. 8) To assemble, warm the tortilla or pita bread and spread it with lime mayonnaise. 9) Place a layer of cabbage and vegetables on top. 10) Add the freshly cooked crispy fish. 11) Finish with a little more lime mayonnaise. 12) Roll it up tightly and cut it in half. Program premiered on June 8, 2026 on Cucinare. ★ Subscribe to the #cucinare YouTube channel →    / @cucinare