Spicy fish wraps



Ingredients 24
Servings 4
Time 15 mins

Ingredients

  • 600
    g
    hake fillets, cut into chunks
  • sea salt and black pepper
  • vegetable oil for deep-frying
  • 4
    wraps, toasted
  • 10
    g
    fresh coriander to garnish
  • BATTER:
  • 140
    g
    flour
  • 2 1/2
    tsp
    baking powder
  • large pinch of salt
  • 1
    egg, beaten
  • 3/4
    cup
    soda water, ice cold
  • DRESSING:
  • 1
    cup
    buttermilk
  • 1/2
    cup
    mayonnaise
  • 2
    garlic cloves, minced
  • 1
    tsp
    cider vinegar
  • 1
    tsp
    sugar
  • 10
    g
    chopped fresh coriander
  • 2
    tsp
    lemon juice
  • TOPPING:
  • 2
    baby cabbages, shredded
  • 6
    radishes, sliced
  • 1
    avocado pear, peeled and cubed
  • 1
    red chilli, chopped
 

Method

15 mins
 
Pat hake dry. Season well. Sift flour, baking powder and salt into a bowl; stir. Make a well in the centre, add egg and soda water, and whisk. Allow to stand for 5 mins.


Heat oil in a deep pot, dip fish into batter, then place into hot oil. Fry for 3–4 min each side. Remove and drain on paper towel.


For the dressing:
Whisk together all ingredients and season to taste.


Place 2–3 pieces of fish in a wrap, top with veggies, avocado and chilli, drizzle over dressing and garnish with coriander. Serve with lime wedges.


ALSO TRY:

Baked Panzanella with grilled fish

Baked fish with cheese and tomato

3-minute microwave pesto fish

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Read more on: deep-fry  |  fish  |  seafood  |  recipes  |  wraps  |  easy weekday meals
 

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