Cornish Hake Tacos | Marine Stewardship Council

Ingredients

• 750g MSC Cornish Hake, skin on
• 75g plain flour, extra for dusting the Hake goujons
• 75g cornflour
• 1 tsp baking powder
• 1 tsp dried seaweed
• 200ml Cornish beer
• 1 litre vegetable oil, for frying
• 250g plain flour
• 50g melted butter
• 100g yogurt or milk
• 100g warm water
• 1 tbp deactivated charcoal [optional]
• Pinch of sea salt
• 1 cucumber, sliced and chargrilled
• 2 jalapenos, charred and diced
• 2 limes, zest and juice
• 1 tbsp capers
• 1 tbsp cornichons, diced
• 1 clove of garlic, finely diced
• 2 tbsp parsley, finely chopped
• 1 tbsp olive oil
• Pinch of seaweed salt
• For the slaw
• 1 carrot, grated
• ½ fennel bulb, grated
• 1 apple, grated
• 1 tbsp mayo
• Pinch of salt
• Halved limes, chargrilled to boost the sweetness