Description
This delectable fried grouper recipe will revolutionize your kitchen into a seafood haven and give you restaurant-quality results. The recipe blends traditional Southern cooking techniques with modern culinary precision to create perfectly crispy exterior and tender, flaky interior.
The classic fried grouper features a golden-brown crust that protects the succulent fish beneath. Each bite delivers a satisfying crunch and reveals the sweet, mild flavor of perfectly cooked grouper. Your family and guests will be impressed with these amazing results.
Ingredients
- 2 pounds fresh grouper filets.
- 2 cups all-purpose flour.
- 2 large eggs.
- ½ cup water.
- 2 cups Italian-style breadcrumbs.
- 1 tablespoon seasoning salt.
- Vegetable or peanut oil for frying.
- Lemon wedges for serving.
Instructions
- Cut grouper filets into portions that are no thicker than ½ inch to ensure even cooking.
- Season fish pieces with seasoning salt and let them rest for 10 minutes.
- Set up your dredging station:
- Pour flour onto a plate.
- Whisk eggs and water in a bowl.
- Place breadcrumbs on another plate.
- Heat oil in a deep pan or skillet to 375°F.
- Dredge each grouper piece:
- First in flour, shake off excess.
- Then in egg mixture, let excess drip.
- Finally in breadcrumbs for even coating.
- Place the coated fish carefully in hot oil and fry for 2-3 minutes per side until golden brown.
- Place on a wire rack to drain excess oil.
Notes
Your filets should be completely dry before coating for best results.
Keep oil temperature between 365-375°F for perfect crispiness.
Don’t overcrowd the pan – cook in batches if needed.
Fish is done when it flakes easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Frying