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

Instructions
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.

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