Hush Puppy Battered Grouper Recipe

Prep fish

Pat the grouper fillets dry with paper towels. Cut into 4 equal pieces (about 4 oz each). Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place in a shallow dish and pour buttermilk over top; add hot sauce if using. Cover and refrigerate 20–30 minutes (or up to 1 hour) to tenderize and remove any fishy odors.

Make hush puppy-style batter

In a medium bowl, whisk together cornmeal, flour, baking powder, sugar, remaining 1/2 tsp salt, smoked paprika, garlic powder, onion powder, and remaining 3/4 tsp black pepper. In a separate bowl, lightly beat the egg then whisk in cold club soda (or ice water). Pour the wet into the dry and stir just until combined; the batter should be thick but pourable. If too thick, add 1–2 tbs more cold water.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2–3 inches (you should have about 1.5–2 cups for 1 lb fish; adjust as needed). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Batter and fry

Remove fillets from buttermilk, letting excess drip off. Dip each piece into the hush puppy batter, ensuring an even coat. Gently lower into hot oil (do not overcrowd; do 2–3 pieces at a time). Fry until golden brown and crisp, 3–4 minutes per side depending on thickness, flipping once. Internal temperature should reach 145°F (63°C) and the fish should flake easily. Transfer to a wire rack set over a sheet tray or a plate lined with paper towels; keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Whisk together mayonnaise, chopped chipotle, honey, lime juice, lime zest, salt, and pepper in a small bowl until smooth. Taste and adjust: more honey for sweetness, more chipotle for heat, or more lime for brightness. Refrigerate until ready to serve. Reserve about 1/4 cup for plating.

Sauté aromatics

In a medium saucepan over medium heat, warm olive oil. Add diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cumin and cook 30–45 seconds until fragrant.

Cook rice

Add uncooked rice to the saucepan and stir to coat with oil and aromatics for 1 minute. Pour in stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered 5 minutes.

Finish with beans

Fluff rice with a fork, then fold in drained black beans, salt, and pepper. Gently reheat (2–3 minutes) until beans are hot throughout. Keep covered and warm until serving.

Char lemongrass

Trim the lemongrass stalks, remove tough outer leaves, smash lightly with the back of a knife, and brush with 1 tsp olive oil. Heat a small skillet or grill pan over medium-high heat and char the stalks, turning occasionally, until dark grill marks form and aroma is released, 4–6 minutes. Remove and set aside for plating as an aromatic accent.

Sauté vegetables

In a medium sauté pan, heat butter or olive oil over medium-high heat. Add mixed vegetables and cook, stirring occasionally, until just tender-crisp, 4–6 minutes depending on vegetables used. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Divide black beans & rice among 4 plates (about 1/2 cup rice per serving). Arrange a portion of sautéed mixed vegetables beside the rice. Place one battered and fried grouper piece on each plate on top of or next to the rice/veg. Spoon 1–2 tablespoons of chipotle honey lime aioli over the fish and serve additional aioli on the side.

Garnish each plate with a charred lemon half, a small piece of charred lemongrass for aroma, and a sprinkle of microgreens or chopped cilantro. Serve immediately while fish is hot and crisp.