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COBB Deep Fried Fish Tacos

Everyone loves deep-fried food, and the COBB wok is the perfect vessel for a good deep-frying sesh. This is super quick and easy recipe for some delish COBB Grill Fish Taco’s

For Crumbed Fish:
  • Fresh fish fillets cut into bite-sized nuggets
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs (panko or homemade)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Vegetable oil for frying
For Tacos:
  • 8 small flour or corn tortillas
  • Shredded cabbage or lettuce
  • Diced tomatoes
  • Sliced red onions
  • Fresh cilantro leaves
  • Lemon wedges 
  1. 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. 

  2. 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.
  3. 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.

  4. 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.

  5. 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.

How easy was that! Enjoy your COBB Grill fish taco’s somewhere beautiful