Crispy Fried Grouper

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Quick and easy Crispy Fried Grouper is a simple, kid-friendly, main dish that will quickly become a family favorite. With a crunchy golden crust and well-seasoned, mild, sweet, lean flesh, Fried Grouper is everything you imagined this Southern favorite would be.

After a quick soak in buttermilk, the grouper fillets are dredged in cornmeal, flour, and Creole seasoning and then deep-fried or pan-fried until they are crunchy on the outside and moist and tender on the inside.

fried grouper fillets in a blue and white metal bowl.

Like my Southern Fried Fish and Fried Whole Catfish recipes, with just a few ingredients, you can have this delectable seafood recipe on the table in about 30 minutes. No deep-fryer, no problem; you can use a Dutch oven, cast-iron skillet, or a heavy non-stick skillet with high sides.

Because this Fried Grouper recipe takes so little time to make, it’s perfect for a quick weeknight dinner and is also ideal for a casual neighborhood fish fry. In addition, because grouper is so mild, kids and folks who think they don’t like fish will be blown away by the mild sweet taste that isn’t “fishy.”

Ingredients – here’s what you need:

A grouper fillet and other ingredients to make fried grouper.

Fresh grouper – Red Grouper, and Black Grouper or Gag Grouper are the most common types of grouper available at seafood markets. All of these varieties are considered among the best-tasting salt-water fish in Florida.
Buttermilk – I like to soak my fillets in buttermilk before breading them. Not only does it help the breading stick, but it also provides a nice balance with the sweetness of the grouper.
Hot sauce – is added to the buttermilk and helps season the grouper to perfection.
Cornmeal – the breading of choice for fried fish in the South. It’s what gives the extra crunchiness to the crust. You can use either yellow or white.
Flour – mixes with the cornmeal to make the breading. I use all-purpose flour.
Creole seasoning – this blend of herbs and spices is added to the flour and cornmeal mixture and gives it a slightly spicy flavor.
Kosher salt – enhances all of the flavors and brings them together in one perfect bite. If you use table salt, only use half as much.
Peanut oil – I use peanut oil for frying. It has a neutral flavor and high smoke point. It is best used when you want to fry foods quickly at a high temperature. This keeps the food from absorbing too much oil. You can substitute canola oil if you prefer.

Directions – here’s how to make it:

To prepare the grouper, rinse the fillets and use a paper towel to dry them. Run your fingers lightly over the meat to make sure you don’t feel any bones. If you feel any, remove them. Cut the fillet into serving portions.

Using a paper towel to dry a grouper fillet.

Pour the buttermilk into a gallon-size plastic storage bag or large bowl. Add the hot sauce. Squish or stir to combine. Add the pieces of fish and let them marinate for about 30 minutes.

Adding grouper pieces to a plastic bag full of buttermilk.

While the grouper is soaking in the buttermilk mixture, add the cornmeal, flour, Creole seasoning, and salt to a large shallow bowl or pie plate. Use a whisk or fork to combine.

A white pie plate full of cornmeal, flour and creole seasoning.

Remove a piece of fish from the buttermilk and let any excess drip off. Dredge in the cornmeal mixture, making sure it is completely covered.

Dredging pieces of grouper in a cornmeal breading mixture.

Place the grouper on a wire rack to rest. Repeat with the other pieces.

Breaded pieces of grouper on a wire rack.

Add the oil to a Dutch oven or cast-iron skillet so that it is at least one-inch deep Heat the pan over medium-high heat until it comes up to 375 degrees F.
When the oil comes up to temperature, very carefully add the grouper, a piece at a time, and allow the oil to come back up to 375 degrees F. before adding any more. Do not crowd the fish. If necessary, cook it in batches. Keep the oil temperature at 375 degrees F. by increasing or decreasing the heat.

Three grouper fillets frying in a cast-iron skillet.

Let the grouper fry for two to three minutes on the first side or until the crust is golden brown and crispy. Then, carefully turn the pieces over and cook for one to two minutes or until the pieces are floating and the crust on both sides is golden brown and crispy.

Grouper fillets frying in a cast-iron skillet.

Carefully remove the fried grouper using a fish spatula or spider skimmer and place them on a wire rack to drain. Repeat as needed.

Using a fish spatula to remove fried fish from a cast iron skillet.

Serve immediately while the fried grouper is still warm. Optional, garnish with lemon slices.

Fried grouper in a serving dish with a bowl of tartar sauce.

Frequently asked questions:

What’s the difference between pan-fried and deep-fried?

The only difference between pan-frying and deep-frying is the amount of oil used and the depth of the oil. Pan-frying is usually done in a cast-iron skillet in about an inch or less of oil. On the other hand, deep frying is usually done in a deep fryer or Dutch Oven in over an inch of oil.

At what temperature is fish done?

According to the USDA, fish should be cooked to an internal temperature of 145 degrees F. as measured by an instant-read meat thermometer.

What’s the best way to cook fried grouper?

If your fillets are thicker than one-half of an inch, for the best results and so they will cook evenly, the fillets should be cut into smaller pieces such as fingers, nuggets, or bites before frying.

This recipe also works for grouper throats and grouper cheeks. These specialty cuts are considered a delicacy and are not as commonly available. Small whole grouper can also be fried, but they have to be prepared differently.

What’s the best way to serve this recipe?

I like to serve fried grouper with southern hush puppies, a house salad, and Air Fryer Frozen French Fries. It can also be used to make excellent Fish Tacos and grouper sandwiches.

Like my Lemon Pepper Salmon, leftover fried grouper can also be used to make delicious Homemade Fish Cakes.

What kind of sauce to serve with fried fish?

Fried grouper is often served with dipping sauces such as cocktail sauce, tartar sauce, remoulade, sweet chili sauce, or lemon butter sauce.

Sharon’s tips:

I prefer a cornmeal coating on fried seafood. However, you can also substitute panko, bread crumbs, nuts, or crushed cracker crumbs in the breading. Instead of coating the fish with a breading, there are also recipes that call for using a beer batter or tempura-type batter.
For the best results, make sure your fillets are no thicker than one-half of an inch. If they are thicker, consider slicing them in half horizontally or cutting them up into fish fingers or nuggets. If they are too thick, the outside will cook before the inside is done.
Red snapper, sea bass, flounder, cod, and halibut are all mild-tasting fish and can be substituted for grouper.
If you use frozen fillets, make sure they are completely thawed. Dry them off with paper towels before adding it to the buttermilk.
When purchasing grouper plan on about six ounces of raw fish per person. But, of course, this will vary depending on the appetites of the folks you are feeding and how many and what sides you plan to serve.
I almost always serve fried grouper with cheese grits, coleslaw, and hushpuppies. Other sides which would pair well include my Southern Potato Salad, Cucumber and Tomato Salad, Smoked Baked Beans, Corn on the Cob, and Southern Mac and Cheese.

More grouper recipes:

If you have followed my blog for any time, you know we love seafood, especially grouper. Check out these top-rated and popular grouper recipes on my blog: