Grouper Fingers Recipe

Prepare the fish

Pat the grouper fillets dry with paper towels. Trim any dark membrane and cut the fillets into 3/4-inch to 1-inch wide finger pieces, about 3–4 inches long. Place the cut fish on a plate, lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper, and refrigerate briefly while you prepare the breading stations.

Set up breading stations

Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow bowl, combine cracker meal, panko, Parmesan, Old Bay, garlic powder, paprika, remaining 1/2 tsp kosher salt, and 1/4 tsp black pepper; mix thoroughly to create the signature cracker meal blend.

Coat the fish

Dredge each grouper finger first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the cracker-panko mixture to coat completely. For an extra-crispy crust, double-dip: return coated pieces to the egg and cracker mix one more time. Place coated fingers on a wire rack set over a baking sheet while you heat the oil.

Heat the oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the grouper fingers

Work in batches to avoid overcrowding. Fry the grouper fingers 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer in the thickest piece reads 145°F (63°C). Total fry time will be about 6–8 minutes per batch depending on thickness. Use tongs to remove and drain on a wire rack or paper towels. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining pieces.

Finish and serve

Taste a sample and season lightly with additional salt if needed. Serve the grouper fingers hot with lemon wedges and the prepared zesty tartar sauce on the side.

In a small bowl combine mayonnaise, diced pickles, minced shallot, chopped capers, lemon juice, Dijon mustard, chopped parsley, hot sauce (if using), 1/8 tsp black pepper, and 1/8 tsp kosher salt. Stir until smooth and well combined. Taste and adjust acidity or salt — add up to 1/2 tsp more lemon juice or 1/4 tsp more salt if desired.

Cover and refrigerate the tartar sauce for at least 15 minutes to allow the flavors to meld. It can be made up to 24 hours ahead and kept chilled until serving.