Bertus Basson’s beer-battered hake tacos

Stella Artois beer
6 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Games night is more about the games and the drinks … so the food needs to be easy to eat while playing games. Like these beer-battered hake tacos! Also, think more board games than poker!

By Independent Contributor October 13 2021
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Ingredients (21)

1.8 kg hake fillets — (300g per person)
lettuce — for serving
soft corn tacos — for serving
For the batter
250 g all purpose or cake flour
150 g cornflour
20 g baking powder
20 g curry powder
750 g Stella Artois beer
15 g salt
For the avocado purée
7 avocados
25 ml chillies
15 ml fresh garlic
30 ml coriander
50 ml lemon juice
For the tartar sauce
1 kg mayonnaise
150 g capers — chopped
100 g onions — chopped
200 g gherkins — chopped
100 ml lemon juice
30 g parsley
salt and freshly ground black pepper — to taste
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For the batter:

Mix all the ingredients together.

For the tartar sauce:

Dry the capers, gherkins and onions well. 

Place the mayonnaise in a large mixing bowl.

Mix the gherkins, onions, capers, parsley and lemon juice into the mayonnaise.


For the avocado purée:

Blitz all the ingredients together until you reach a smooth consistency. Season.

For the fish:

Cut the hake fillets into 2cm strips, dust in plain flour, dredge through the batter and fry until crisp.

To serve:

Warm the taco shells. Divide avocado purée and tartar sauce among taco shell. Top with lettuce and hake pieces and serve.

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