A common catch along the southern coast of the United States, grouper has a firm white flesh that stands up well to frying. Louisiana’s Creole style of cooking, a blend of French, Spanish, and African culinary influences, adds a regional touch to recipes and there are many variations. This recipe uses familiar breading ingredients and a traditional dressing of creamy tartar sauce.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Canola or corn oil, as needed for frying
- 1 bottle (16 oz) beer
- 1 large egg, lightly beaten
- 1½ cups all-purpose flour
- ½ cup cornmeal
- 1 tsp baking powder
- Kosher salt, to taste
- 2 lbs grouper fillets, cut into 4 pieces
- Freshly ground black pepper, to taste
- 4 hamburger buns, toasted
- ½ cup tartar sauce
- 1 tomato, thinly sliced
- Iceberg lettuce, shredded, as needed for garnish
- Dill pickle slices, as needed for garnish
- Hot sauce, as needed for serving
Directions
- Preheat oven to 225°F.
- Heat 3 inches of oil to 370°F in a large, heavy pot or Dutch oven.
- Whisk together the beer, egg, flour, cornmeal, baking powder, and 1 teaspoon salt in a large bowl.
- Pat the fish dry with paper towel and season both sides well with salt and pepper.
- Working in batches, dip the fillets in the batter, turning to coat, then carefully lower them into the oil. Fry each batch for about 6 minutes, turning as necessary, until golden brown.
- Drain on a paper towel-lined baking sheet.
- Keep the finished batches warm in the oven while frying additional fillets.
- Spread the tartar sauce on the bottoms of the buns.
- Add the fillets to buns and top with desired amount of tomato, lettuce, and pickles.
- Serve with hot sauce on the side.
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