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Salt and Pepper Flathead Tacos

  • People

    Serves 2 to 3

  • Prep Time

    20 min.

  • Barbecue Time

    4 min.

Serves 2 to 3
Prep Time
20 min.
Barbecue Time
4 min.

the Ingredients



  • ½ cup 1/2 cup whole egg mayonnaise
  • 1 teaspoon 1 teaspoon cayenne pepper, or to taste
  • 2 teaspoons 2 teaspoons smoked paprika
  • 4 4 flathead fillets
  • 1 1 egg white
  • ½ cup 1/2 cup rice flour
  • 1½ tablespoon 1 1/2 tablespoons freshly cracked pepper
  • 1 tablespoon 1 tablespoon sea salt flakes
  • 1 teaspoon 1 teaspoon chilli flakes
  • ⅔ cup 2/3 cup vegetable oil, for shallow frying
  • 6 6 small flour tortillas (soft taco shells)
  • 2 2x baby cos lettuce, chopped
  • 2 2 tomatoes, diced
  • 1 1 lime, cut into wedges


  • 01 In a small bowl combine all the spicy mayo ingredients. Set aside until required.
  • 02 Slice the flathead fillets into 2cm strips, and then place in a bowl with the egg white. Mix to coat the fish.
  • 03 In a separate bowl combine the rice flour, pepper, salt, and chilli flakes. Add the flathead and toss until coated.
  • 04 Place a large Weber Ware Frying Pan in the centre of the cooking grill and add the oil. Preheat your barbecue on START/HIGH for 10 minutes (please refer to your handbook for further instructions).
  • 05 Leave the control knob on HIGH. Using tongs, remove the flathead from the flour mixture, shake off the excess flour, and place in the pan. Cook the flathead in two batches for 1 minute, stir, then cook for another minute or until lightly golden.
  • 06 Serve the flathead with flour tortillas, spicy mayo, lettuce, tomatoes, and lime wedges.

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