Fish Taco Recipe || COBB Grill Australia

For Crumbed Fish:

For Tacos:

Set up your COBB Grill with the wok accessory. Place the wok on the COBB and add enough vegetable oil to deep fry the fish nuggets.
Prepare the crumbed fish. In three separate bowls, place flour in one, beaten eggs in another, and mix breadcrumbs with garlic powder, paprika, salt, and pepper in the third. Dredge each fish nugget in the flour, dip into the beaten eggs, and coat with the seasoned breadcrumbs.
Once the oil has heated to the right temperature, place the crumbed fish nuggets into the hot oil. Fry until golden brown and crispy. Once cooked, remove the fried nuggets and place them on a plate lined with paper towels to absorb excess oil.
Pro-tip: Cover the wok with the COBB Dome between each batch of frying to make sure the oil gets back to the right hot temperature for the perfect deep fry.
Warm the tortillas on the COBB Grill Griddle+ or frying pan accessory for 20 seconds on each side. Spread a spoonful of tartare sauce on each tortilla. Add shredded cabbage or lettuce, diced tomatoes, sliced red onions, and a few pieces of the crumbed kingfish nuggets. Top with fresh cilantro leaves or basil, and squeeze lime juice over the top.

COBB Deep Fried Fish Tacos