Cornish Hake Tacos

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.