Alright, so check it out, today I’m gonna walk you through how I fried up some seriously tasty grouper. I’m talking crispy on the outside, flaky and moist on the inside – the real deal. It all started with me craving some good ol’ fried fish, and grouper was on sale at the market, so bam, decision made.
First things first, grabbing the goods. I went down to my local fish market, and snagged about a pound and a half of grouper fillets. Made sure they looked fresh, nice and firm, no weird smells, you know the drill. The guy behind the counter said they were caught just yesterday, so I was feeling good about it.
Next up, prepping the fish. I rinsed the fillets under some cold water and patted them dry with paper towels. This is key – you want them as dry as possible so the breading sticks. Then, I gave them a quick once-over, checking for any stray bones. Nobody wants a bone surprise when they’re chowing down.
Okay, time for the breading station. I set up three bowls: one with all-purpose flour seasoned with salt, pepper, garlic powder, and a pinch of paprika. Another with a couple of eggs whisked together with a splash of milk. And the last one with panko breadcrumbs – these are what give you that super crispy crust.
Now, the breading process itself. I took each fillet, dredged it in the flour, making sure to coat it completely. Then, dipped it in the egg wash, letting the excess drip off. Finally, I pressed it into the panko breadcrumbs, making sure they were really stuck on there. I repeated this for all the fillets and laid them out on a plate, ready to go.
Alright, frying time! I filled a large skillet with about an inch of vegetable oil and heated it over medium-high heat. You want the oil hot enough so the fish sizzles immediately when it hits the pan, but not so hot that it burns the breading. I tested it by dropping a small piece of breadcrumb in – if it browned in about 30 seconds, the oil was good to go.
Carefully, I placed the breaded fillets in the hot oil, making sure not to overcrowd the pan. You don’t want to lower the oil temperature too much. I fried them for about 3-4 minutes per side, until they were golden brown and cooked through. You can test for doneness by flaking the fish with a fork – it should be opaque and easily pull apart.
As the fillets were done, I removed them from the oil and placed them on a wire rack lined with paper towels to drain off any excess oil. This is crucial for keeping them crispy.
Finally, the best part – serving it up! I served the fried grouper with some homemade tartar sauce (mayo, relish, lemon juice, and a little dill), coleslaw, and some crispy french fries. Squeezed a little lemon juice over the fish and dug in. Man, it was good. The grouper was perfectly cooked, the breading was crunchy, and the whole meal was just chef’s kiss.
So there you have it – my simple and delicious fried grouper recipe. Give it a try sometime, and let me know how it turns out!
