This fish-filled, gyro-style wrap is the perfect summer weekend lunch. Use a firm-fleshed white fish that will hold together to form crisp, golden morsels.
Greek yoghurt tartar sauce
- ½ cup mayonnaise
- 1 cup Greek yoghurt
- 3 tbsp cornichon pickles, finely chopped
- 1 tbsp chopped capers
- 2 tsp Dijon mustard
- 1 lemon, zest grated
- ½-1 lemon, juiced
- salt and pepper, to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tbsp kosher salt
- 1 x 350 ml bottle amber beer
- 2 tsp hot sauce
- 500 g (1 lb) Greek sea bass fillets, cut into 2.5cm-wide strips
- vegetable oil, for frying
- 6 pita or tortilla wraps
- 1 Bibb lettuce or Romaine head leaves separated and coarsely chopped
- 3 tomatoes, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make Greek yoghurt tartar, whisk all ingredients together. Set aside.
2. To make crisp fish, heat oil in a deep frying pan.
3. Whisk together batter ingredients in a large bowl.
4. Dip the fish strips in the batter and fry until golden and crunchy. Remove and drain on paper towels.
5. To serve, divide cod strips between wraps. Spoon over tartar sauce, then layer with lettuce and tomatoes and roll up into secure wraps.