Grouper Nuggets Recipe

Prepare fish

Pat the grouper fillets dry with paper towels. Trim away any skin or bones and cut the fillets into 1 to 1 1/2-inch bite-sized nuggets. Season the pieces lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Set up breading stations

In a shallow bowl combine the all-purpose flour, cornmeal (if using), remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, paprika, and garlic powder. In a second bowl whisk the eggs with the milk until smooth.

Bread the nuggets

Working in batches to avoid crowding, dredge each fish nugget in the seasoned flour mixture, shaking off excess, dip into the egg wash, then return to the flour mixture for a final coating. Place coated nuggets on a wire rack while you heat the oil.

Heat oil and fry

Pour the vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until the oil registers 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Fry the grouper nuggets in batches, not crowding the pan, for 2.5–3.5 minutes per batch, turning once, until golden brown and cooked through (internal temperature about 145°F / 63°C). Use a slotted spoon to transfer fried nuggets to a paper-towel-lined baking sheet or rack; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Finish

When all nuggets are fried, taste and adjust seasoning with a pinch of salt if desired. Squeeze a little lemon over the nuggets if serving immediately.

Combine the mayonnaise, dill pickle relish, chopped capers (if using), lemon juice, Dijon mustard, chopped parsley, salt, and pepper in a small bowl. Stir until smooth and refrigerate for at least 15 minutes to let flavors meld. Taste and adjust seasoning (more lemon for brightness, more relish for sweetness/texture).

Toast the rolls

Melt the unsalted butter in a skillet over medium heat. Split the tops of the rolls and butter the cut sides. Toast buttered sides in the skillet until golden brown, about 1–2 minutes per side. Remove from heat.

Prepare mayo

In a small bowl combine the 3/4 cup mayonnaise with the sliced chives (if using). Season lightly with a pinch of salt and pepper and mix.

Assemble sandwiches: Spread about 1 to 1 1/2 tablespoons of the mayo mixture on the bottom of each toasted roll and a thin layer on the top if desired. Pile 4–5 fried grouper nuggets into each roll (depending on size) so they sit comfortably without overflowing. Serve with a ramekin of tartar sauce on the side and lemon wedges.