|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|
|2 1/2 tsp||baking powder|
|salt — to taste|
|1||eggs — beaten|
|3/4 cup||soda water — ice cold|
|2||garlic — cloves, minced|
|1 tsp||vinegar — cider|
|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|
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.
3-minute microwave pesto fish
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