COBB Grill Fillet-O-Fish by Harry Foster

THERE’S something seriously satisfying about catching your own fish, filleting it fresh, and turning it into a next-level feed. 

Crunchy on the outside, tender in the middle, and dripping with that homemade tangy sauce, this one’s a certified crowd-pleaser. Whether you’re back at camp or firing up the COBB Grill at home, the Fish-O-Fillter proves that fresh fish and a good cook-up are all you need for a proper summertime feast.

Recipe courtesy of Harry Foster (@Hazfos) and COBB Grill

Ingredients

For the fish:

• White fillets (snapper works great!)
  
• 1 cup plain flour
  
• 2 eggs (beaten)
  
• 2 cups Panko breadcrumbs
  
• Salt & cracked pepper
  
• High-heat oil (canola or sunflower) for deep-frying
  

For the sauce:

• Large dollop of mayonnaise
  
• 2  tbsp pickle juice
  
• 2 tbsp finely chopped pickles
  
• 1 tbsp finely chopped onion
  
• ½ tsp minced garlic (just a touch!)
  

To assemble:

• Soft brioche or any regular burger buns
  
• Fresh crisp lettuce
  
• Sliced onion rings
  
• Optional: a squeeze of lemon or a slice of cheese if you’re feeling fancy

METHOD

1. Fire up the COBB Grill
    Fit the COBB Wok accessory, add enough oil for deep-frying, and preheat until it’s properly hot  (If a breadcrumb sizzles instantly, you’re good to go.)
   
2. Prep the fish
    Pat your fish fillets dry, season lightly with salt and pepper.
   
   • Dredge in flour
     
   • Dip in egg
     
   • Coat generously in Panko
     
   • Back into the egg
     
   • One more roll through the Panko
      (That’s your secret to that next-level crunch.)
     

1. Fry them up!
    Carefully lower the coated fillets into the HOT oil.
    Fry until golden and crispy, about 3–4 minutes per side, depending on thickness.
    Set aside on a rack or paper towel to drain.
   
2. Mix the magic fish burger sauce
    Combine mayo, pickle juice, chopped pickles, onion, and garlic in a small bowl.
    Stir until creamy and tangy, that’s your homemade seafood sauce of dreams.
   
3. Assemble the beast
   

1. Toast the brioche buns on the COBB Griddle or Roast Rack for a minute till lightly golden.
   
2. Spread sauce generously on both sides.
   
3. Add lettuce, a few onion rings, and the crispy fish fillet.