Don’t let international borders spoil your love of a good burrito – I don’t. May I present to you, the fish and chip burrito, a mix of U.K. and Mexico and doubly delicious to boot!
For this particular recipe I’m using:
- Gorton’s fish fillet
- Lamb Weston extra crispy fries
- Shredded lettuce
- Pico de gallo
I cook both the fish and the fries in the air fryer together and the result is a harmonious match made in heaven. If you have some cilantro ranch to hand you can really take this one over the top!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!