Coconut Crumbed Fish.

Ingredients

Serves 8

500g White Fish, diced into large cubes
2 cups shredded coconut
1 1/2 cups panko crumbs
3 eggs
1 cup plain flour
1 tsp garlic powder
Salt & pepper
Oil for frying
Old El Paso Stand and stuff soft taco shells

Salsa :

1 Papaya, diced into small cubes
Note: if you can’t find papaya, mango will work just as well.
1 red capsicum, diced small
1/2 cup red onion, diced
Handful coriander leaves, chopped
1 large lime, juiced
Salt to taste

Crema :

1 cup sour cream
1/2 cup mayo
3-4 Tbsp Sriracha
Juice of one lime

Method

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

• Place chopped salsa ingredients into a bowl, squeeze over lime juice and season with salt. Mix gently to combine and set aside.

• Combine sriracha crema ingredients, mix well, cover and refrigerate until ready to use.

• Crack eggs into a bowl, use a fork to whisk, add a little cold water and whisk again to combine. In a separate bowl add flour, garlic, salt and pepper. Stir to mix together.

• In another bowl mix together shredded coconut and panko breadcrumbs.

• Line a tray with baking paper and place next to bowls. Dip fish into the flour mix, shake off excess flour, then dip into the egg wash, then into the coconut panko mix.

• Press the coconut mix into the fish using your hands to make sure it’s coated well. Repeat for remaining fish. Place on your lined tray and put into the fridge for at least 30 mins.

• Pour oil into a wok or heavy based pot and turn to a medium heat.

• Once bubbles start to form and heat can be felt when holding hand above wok begin to fry fish in batches. Use a slotted spoon to remove fish soon as the coating is a nice golden light brown color. Transfer to a draining rack and repeat with remaining fish.

• To assemble, place some of the salsa on the base of the stand and stuff shells. place a few of the coconut fish on top and spoon over a little more salsa. Drizzle over sriracha sauce and eat immediately.