Name: Spicy fish wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 600 g hake fillets cut into chunks; sea salt and freshly ground black pepper; vegetable oil for deep frying; 4 wraps toasted; 10 g fresh coriander to garnish; 140 g flour; 2 1/2 tsp Baking powder; salt to taste; 1 eggs beaten; 3/4 cup soda water ice cold; 1 cup Buttermilk; 1/2 cup mayonnaise; 2 garlic cloves, minced; 1 tsp vinegar cider; 1 tsp sugar; 10 g fresh coriander chopped; 2 tsp lemon juice; 2 cabbage baby, shredded; 6 radishes sliced; 1 avocado peeled and cubed; 1 red chilli chopped

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Ingredients (21)

600 g	hake fillets — cut into chunks
	sea salt and freshly ground 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
	salt — to taste
1	eggs — beaten
3/4 cup	soda water — ice cold

DRESSING:

1 cup	Buttermilk
1/2 cup	mayonnaise
2	garlic — cloves, minced
1 tsp	vinegar — cider
1 tsp	sugar
10 g	fresh coriander — chopped
2 tsp	lemon juice

TOPPING:

2	cabbage — baby, shredded
6	radishes — sliced
1	avocado — peeled and cubed
1	red chilli — chopped

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Method:

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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