#7: Crispy Fish Pita Pockets

A no-cook meal to add to your rotation

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A no-cook meal to add to your rotation.

Welcome back, chaotic cooks and ADHD pals! This week, we’re going for a no-cook, minimal-prep meal that feels like homemade fast food without the grease or the wait.

Fresh. Quick. Satisfying.

Got some frozen breaded fish and random veggies lurking in the fridge? Perfect—you’re halfway to dinner.

We’re throwing them together in warm pita pockets with a super simple, two-ingredient pink sauce that packs a tangy punch.

No fuss, no raw meats, no endless steps—just good food, fast.

Another make-it-your-way meal.

These Crispy Fish Pita Pockets are a breeze to assemble and adaptable to whatever you’ve got lying around.

Want to swap in some crispy tofu or leftover grilled chicken? Go for it. Pile in a mix of your favourite greens and drizzle on your favourite condiment.

Let’s get to it ducks,
Ada

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Text Instructions

Ingredients (2-4 servings)

Pita & Filling

1. x2 pita bread

2. 500g (1 lbs) frozen fish - breaded or battered

3. 2-3 cups rocket (US: arugula) - about 2-3 handfuls

4. x2 baby cucumbers - OR 1 regular

5. x1 large tomato

6. x1 lemon - OR 2 limes, optional for garnish

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Pink Sauce

3. 180ml (3/4 cup) sour cream

4. 3 TBSP Tabasco sauce - OR Sriracha

5. Coriander (US: cilantro) - optional for sauce; about half a handful

6. Black pepper

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Tools

1. Pan & lid - to heat up pita bread

2. Air fryer OR oven - to cook frozen fish

3. Tongs

4. Chopping board & knife

5. Plate - for prepped veggies

6. Small bowl - for sauce

7. Measuring tools - measuring cup and tablespoon

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Steps

A. Cook fish

1. Cook 500g (1 lbs) frozen fish as per instructions

   Usually:
   

   Air fryer - 200c (390f), for 25m; flip halfway; no preheat required

   Oven - 220c (425f), for 20m; flip halfway; preheat required

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B. Prep sauce & veggies

1. Grab a plate to set aside prepped veggies

2. Rinse veggies:

   1. 2-3 cups rocket (US: arugula) - about 2-3 handfuls

   2. 2 baby cucumbers - OR 1 regular

   3. 1 large tomato

   4. Coriander (US: cilantro) - optional for sauce; about half a handful

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3. Prep veggies for pita filling:

   1. slice tomato

   2. slice cucumber

   3. cut 1 lemon into wedges for squeezing (if using)

4. Chop coriander for sauce (if using)

   1. pat dry with paper towel

   2. roughly chop

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5. In a small bowl, combine pink sauce:

   1. chopped coriander

   2. 180ml (3/4 cup) sour cream

   3. 3 TBSP Tabasco sauce OR Sriracha

   4. A pinch of black pepper

6. Taste and adjust for Tabasco or Sriracha, and black pepper

7. Chill sauce & veggies in fridge until ready to assemble

🚨 REMINDER: Have you flipped your fish? 🚨

C. Heat pita bread

1. Heat pan over medium heat

2. Heat 2 pita breads, one at a time:

   1. place pita bread on the pan

   2. sprinkle 1 TBSP water around the pita (not on it)

   3. cover pan & let steam for 30s

   4. remove lid & heat pita until toasted
      [about 30s each side]

   5. repeat for all

3. Halve the pita breads to make 4 pita pockets

   If not serving immediately; wrap pita bread in a clean kitchen towel to keep them warm & soft

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D. Assemble pita pockets

1. Open up the pita pockets

2. Spread some pink sauce on one side of the pita

3. Add the fillings:

   1. tomato slices

   2. cucumber slices

   3. rocket leaves

   4. fish

4. Drizzle some pink sauce on top

5. Finish with a squeeze of lemon or lime (optional)

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Notes

• Pink sauce alternatives:

  • Whatever condiments you like, really

  • Tartare sauce, ranch, Sriracha, brown sauce

• Protein alternatives:

  • Seafood - prawns, calamari

  • Meats/poultry - shredded chicken, turkey slices, grilled beef strips, sautéed minced meat

  • Vegetarian - crispy tofu, sautéed mushrooms

• Vegetable alternatives:

  • Whatever you like, really

  • e.g. salad mix, cabbage, lettuce, spinach, watercress, courgette, grilled aubergine etc.

• Storage:

  • Keep pita bread, filling & sauce separate; assemble when serving

  • Store pita bread in a zipper bag & keep at room temperature for up to 3 days

  • Do not store pita in the fridge, it will become stale very quickly

• Reheat:

  • Reheat pita the same way you heat it the first time

    • Heat pan over medium heat

    • Sprinkle water around the pita (not on it)

    • Cover & steam for 30s

    • Heat 30s each side until toasted

  • You can also heat pita in a microwave;

    • Place a damp paper towel (not soaking wet) over pita (max 3 pita at a time)

    • Microwave at 15s intervals until warmed through

    • Be careful not to overheat or put too much water as it can harden or get soggy

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Pictorial Instructions

Ingredients

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Steps

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PDF Download

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Crispy Fish Pita Pockets

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