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