Cornish Hake Tacos

Prep time 25 mins
Cooking Time 50 mins
Serves 4

For the seaweed battered Hake 

  • 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 

For the charcoal flatbreads 

  • 250g plain flour 
  • 1 tsp baking powder 
  • 50g melted butter 
  • 100g yogurt or milk 
  • 100g warm water 
  • 1 tbp deactivated charcoal [optional] 
  • Pinch of sea salt 

For the charred cucumber salsa 

  • 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 

To serve: 

  • Halved limes, chargrilled to boost the sweetness  
  1. Start by making and pressing your tacos in advance. Combine the flour, charcoal, salt and baking powder in a large bowl. Then mix in the melted butter to the flour to start forming a crumb and follow with the warm water and yogurt. Knead until smooth and divide into 12-16 equal sized balls. Roll out the flatbreads or flatten in a taco press. Cook for 2-3 mins on each side on a seasoned griddle and keep warm stacked under a tea towel. 
  2. Season your MSC Cornish Hake with a generous sprinkle of seaweed salt and portion into small goujon strips. Then roll in plain flour to coat before battering.  
  3. Whisk together your beer batter in a large bowl and add in seaweed flakes. The consistency should resemble yogurt or double cream. Preheat your oil to 180˚C.  
  4. Whilst you are preparing your fish make a quick salsa by charring cucumber and jalapeno on the grill until blackened. Then finely dice and toss together whilst still warm in a bowl with parsley, garlic, capers, cornichons, lime juice and zest. Season to taste and allow to cool. Also make a simple fennel slaw and coat loosely with mayonnaise. 
  5. Dip your Cornish Hake goujons into the seaweed beer batter and fry in small batches for 4-5 mins until the batter is golden brown with flecks of green seaweed. Remove from the oil and drain off excess oil on a sheet of kitchen roll. Season with seaweed salt whilst still warm and build your tacos. 
  6. Start with a layer of slaw on the base and generous spoonful of spicy salsa, then your crispy MSC Cornish Hake and finish with lime juice. 

Ingredients

Method

For the seaweed battered Hake 

  • 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 

For the charcoal flatbreads 

  • 250g plain flour 
  • 1 tsp baking powder 
  • 50g melted butter 
  • 100g yogurt or milk 
  • 100g warm water 
  • 1 tbp deactivated charcoal [optional] 
  • Pinch of sea salt 

For the charred cucumber salsa 

  • 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 

To serve: 

  • Halved limes, chargrilled to boost the sweetness  
  1. Start by making and pressing your tacos in advance. Combine the flour, charcoal, salt and baking powder in a large bowl. Then mix in the melted butter to the flour to start forming a crumb and follow with the warm water and yogurt. Knead until smooth and divide into 12-16 equal sized balls. Roll out the flatbreads or flatten in a taco press. Cook for 2-3 mins on each side on a seasoned griddle and keep warm stacked under a tea towel. 
  2. Season your MSC Cornish Hake with a generous sprinkle of seaweed salt and portion into small goujon strips. Then roll in plain flour to coat before battering.  
  3. Whisk together your beer batter in a large bowl and add in seaweed flakes. The consistency should resemble yogurt or double cream. Preheat your oil to 180˚C.  
  4. Whilst you are preparing your fish make a quick salsa by charring cucumber and jalapeno on the grill until blackened. Then finely dice and toss together whilst still warm in a bowl with parsley, garlic, capers, cornichons, lime juice and zest. Season to taste and allow to cool. Also make a simple fennel slaw and coat loosely with mayonnaise. 
  5. Dip your Cornish Hake goujons into the seaweed beer batter and fry in small batches for 4-5 mins until the batter is golden brown with flecks of green seaweed. Remove from the oil and drain off excess oil on a sheet of kitchen roll. Season with seaweed salt whilst still warm and build your tacos. 
  6. Start with a layer of slaw on the base and generous spoonful of spicy salsa, then your crispy MSC Cornish Hake and finish with lime juice. 
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