Watch Neven's Irish Seafood Trails every Wednesday on RTÉ One at 20:30.
For the fish
- Blitz the bread, dried breadcrumbs, parsley, curry powder and turmeric in a food processor
- Tip into a shallow dish, stir in the sesame seeds, lemon zest and season
- Place the flour on a plate, then beat the egg and milk together in another shallow dish
- Toss the whiting strips in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
- Head a non-stick frying pan with the rapeseed oil and butter
- Carefully add the crumbed whiting to the pan (cook in batches if needed)
- Cook for 3-4 minutes and carefully turn over using a thongs
- Keep the pan on a low-medium heat
- Cook for a further 3-4 minutes (longer if needed depending on the thickness of the whiting)
- The whiting is cooked, if when cut the flesh is white & flaking away
- Rest on kitchen paper and keep warm while you cook the remainder
For the tomato salsa
- Heat a medium size frying pan on a medium heat & add the rapeseed oil
- Add in the diced red onion and cook for 2-3 minutes, until softened but not coloured
- Add in the cherry tomatoes
- Add in the lime juice & zest along with the balsamic and season to taste
- Allow to cook for 2-3 minutes and when finished & ready to serve, sprinkle over the basil leaves
For the pesto mayonnaise
- Mix the mayonnaise, basil pesto & lime juice in a bowl & set aside until required
- To assemble, place the wrap on the place and smear over the basil mayonnaise, followed by the tomato salsa.
- Very carefully place 3 pieces of curried haddock on top of the tomato salsa.
- Add a little mixed salad leaves on top, finished with a drizzle of olive oil
- Breadcrumbs can be made ahead and kept in the fridge for 4-5 days
- The bread crumbed whiting can be prepared in advance and placed in the fridge on a tray with parchment paper before cooking