Grouper Basket Recipe
Make Grouper Basket Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grouper
Batter & Coating
Fries
Remoulade
Frying Oil & Finish
Method
Grouper
- 1
Prep fish
Pat the grouper fillets dry with paper towels. Cut into basket-sized pieces if necessary (about 4–5 oz per piece). Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper, then drizzle with 1 tbsp lemon juice and let sit 10 minutes at room temperature while you prepare batter and fries.
Batter & Coating
- 2
Make dry mix
In a shallow bowl or wide dish, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/4 tsp cayenne pepper, and 1/2 tsp baking powder until evenly distributed.
- 3
Make batter
In a separate bowl, whisk 1 large egg lightly, then stir in 3/4 cup cold club soda until mostly smooth. Add the wet mixture to the dry mix and stir briefly; batter should be slightly thick but still pourable and have a few small lumps. Keep batter cold in the refrigerator until ready to use to help it stay crisp during frying.
Fries
- 4
Prepare potatoes
Peel (optional) and cut 2 medium russet potatoes into 1/4- to 1/3-inch matchstick fries. Rinse in cold water until water runs clear to remove surface starch, then soak in cold water for 20 minutes. Drain and pat very dry with towels.
- 5
Fry potatoes
Heat 2 cups vegetable oil in a heavy skillet or pot to 325°F (160°C). Fry the potatoes in batches, 3–4 minutes per batch, until just cooked and pale golden but not crisp. Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches 2–3 minutes until golden brown and crisp. Drain on paper towels and season immediately with 1 tsp salt.
Remoulade
- 6
Make sauce
While fries are soaking or frying, combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbsp chopped capers, 1 tbsp sweet pickle relish, 1/2 tsp hot sauce, 1/4 tsp paprika, 1 tsp fresh lemon juice, and 1/4 tsp black pepper in a small bowl. Stir until smooth, taste, and adjust seasoning. Chill until serving.
Frying Oil & Finish
- 7
Heat oil
Pour 4 cups vegetable oil into a deep, heavy pot or deep fryer. Heat to 350–360°F (175–180°C). Use a thermometer to maintain temperature; too cool will make greasy crust, too hot will burn batter.
- 8
Fry grouper
Working in one or two batches depending on pot size, dust each seasoned piece of grouper lightly in the reserved dry flour/cornmeal mixture to help batter adhere (shake off excess), then dip into the chilled batter allowing excess to drip off. Carefully lower each piece into the hot oil. Fry 3–5 minutes until batter is golden brown and fish registers 140–145°F (60–63°C) or flakes easily. Do not overcrowd the pot. Remove to a wire rack set over a sheet pan to drain and keep crisp.
- 9