NASSAU GROUPER FINGERS / COOKING IN ISOLATION

Nassau grouper fillets

🥗Healthier: tilapia fillets

💰Cheaper: cod fillets

Tilapia and cod are more widely available and less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be cheaper for breading.

Rinse and dry the red grouper fillets.

Season grouper with lime juice and fine sea salt.

Prepare a seasoning mix with sea salt and diced scotch bonnet pepper.

Dredge the grouper in the seasoning mix on both sides.

In a bowl, whisk together evaporated milk and 1 egg.

In a separate bowl, combine 2 cups of all-purpose flour, 1 cup of corn starch, and 1 tablespoon of tri-colored peppercorns.

Dip grouper pieces into the milk mixture, then coat with the flour mixture.

Heat vegetable oil in a deep skillet to 350-355 degrees Fahrenheit.

Fry the grouper fingers for about 4-5 minutes until golden brown.

For the tartar sauce, mix together 1 cup of mayonnaise, 1 teaspoon of Dijon mustard, juice of half a lemon, 1/4 cup of diced roasted red bell pepper, and 1/4 cup of sweet relish.

Add cherry peppers to the tartar sauce for extra spice if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens