Prep time 15 mins Cooking time 10 mins Serves 4 1 cup buttermilk 1/2 cup mayonnaise 2 garlic cloves, minced 1 tsp cider vinegar 1 tsp sugar 10g chopped coriander 2 tsp lemon juice TO ASSEMBLE Shredded cabbage, sliced radishes, peeled and cubed avocado, chopped red chilli and chopped coriander 1 Pat the fish dry and season with salt and pepper. 600g hake fillets, cut into chunks Oil, for deep frying 4 tortilla wraps FOR THE BATTER 140g flour 2 1/2 tsp baking powder Large pinch of salt 1 egg, beaten 3/4 cup soda water, ice cold FOR THE DRESSING, MIX 2 For the batter, sift the dry ingredients together and combine thoroughly. Make a well in the centre, add the egg and soda water and whisk to combine. Set aside for 5 mins. 3 Heat the oil for frying. Dip the fish into the batter, then deep-fry for 3-4 minutes on each side until golden brown. Drain on a paper towel. 4 Divide the fish and all other filling ingredients between tortillas and drizzle dressing over. Serve immediately.