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, this Fried Grouper is everything you imagined this Southern favorite would be and more.
Dutch oven, cast-iron skillet or heavy-duty skillet
Deep fry or candy thermometer
Ingredients
1½poundsgrouper fillets
1cupbuttermilk
1tablespoonhot sauce
1cupcornmeal
½cupall-purpose flour
1tablespoonCreole seasoningI like Zatarains
1teaspoonkosher salt
1quartpeanut oil
Instructions
To prepare the grouper, rinse and use a paper towel to dry the fillet. Run your fingers lightly over the fillet to make sure you don't feel any bones. If you feel any, remove them. Cut the fillet into serving portions.
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.
While the fish 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.
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. Place the fish on a wire rack to rest. Repeat with the other pieces.
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 fish. 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.
Let the fish fry for two to three minutes on the first side or until the crust is golden brown and crispy. Then, carefully turn the fish 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.
Carefully remove the fish using a fish spatula or spider skimmer and place them on a wire rack to drain. Repeat with the other pieces of fish if necessary.
Serve immediately while the fish is still warm. Optional, garnish with lemon slices.
Video
Notes
I prefer a cornmeal coating on my fried fish. 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 fried fish recipes that call for using a beer batter or tempura-type batter.For the best results, make sure your fish 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 fish, make sure it is completely thawed and dry it off with paper towels before adding it to the buttermilk.When purchasing fish, 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 fish 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 Mac and Cheese.