|1.8 kg||hake fillets — (300g per person)|
|lettuce — for serving|
|soft corn tacos — for serving|
|250 g||all purpose or cake flour|
|20 g||baking powder|
|20 g||curry powder|
|750 g||Stella Artois beer|
|15 ml||fresh garlic|
|50 ml||lemon juice|
|150 g||capers — chopped|
|100 g||onions — chopped|
|200 g||gherkins — chopped|
|100 ml||lemon juice|
|salt and freshly ground black pepper — to taste|
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.
Warm the taco shells. Divide avocado purée and tartar sauce among taco shell. Top with lettuce and hake pieces and serve.