Serves 4

• 600g hake fillets, cut into chunks
• sea salt and black pepper
• oil for deep-frying

 

 

 

For the batter
• 140g flour
• 2½ tsp baking powder
• large pinch of salt
• 1 egg, beaten
• ¾ cup soda water, ice cold

For the dressing
• 1 cup buttermilk
• ½ cup mayonnaise
• 2 garlic cloves, minced
• 1 tsp cider vinegar
• 1 tsp sugar
• 10g chopped fresh coriander
• 2 tsp lemon juice

For the topping
• 2 baby Savoy cabbages, shredded
• 6 radishes, sliced
• 1 avocado pear, peeled and cubed
• 1 red chilli, chopped
• 4 wraps, toasted
• limes to serve
• 10g fresh coriander to garnish

1 Place the hake on a surface and pat dry. Season well with salt and pepper. Sift the flour, baking powder and salt into a bowl, stir well to combine. Make a well in the centre, add the egg and the soda water, whisk to combine. Allow the batter to stand for 5 minutes.
2 Heat vegetable oil in a mediumsized deep pot, dip the fish into the batter, then place straight into the hot oil. Fry for 3–4 minutes on each side until golden brown. Remove and drain on paper towel.
3 For the dressing Whisk together all the ingredients, season to taste.
4 To serve Place 2–3 pieces of fish in a wrap, top with cabbage, radish, avocado and chilli, drizzle with dressing and garnish with fresh coriander.