Grouper Sandwich Recipe

Portion and pat dry

Cut the grouper into 4 equal portions (about 4 oz each) if not already portioned. Pat the fillets dry on both sides with paper towels to remove excess moisture; this helps the breading adhere and promotes browning.

Season both sides of each fillet lightly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp paprika (use about half of these amounts for delicate pieces if needed). Squeeze the juice of half a lemon over the fillets and let sit for 5 minutes while you prepare the breading station.

Set up three shallow dishes: in the first place the flour (1 cup) mixed with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika; in the second whisk together the eggs (2) and milk (1/4 cup) until smooth; in the third combine the cornmeal (1/2 cup) alone or, if you prefer a lighter crust, mix the cornmeal with 1/4 cup of the seasoned flour.

Dredge each seasoned fillet first in the seasoned flour (shake off excess), then dip into the egg wash, and finally press into the cornmeal mixture to coat evenly. Place breaded fillets on a sheet pan and let rest 5–10 minutes so the coating adheres.

In a large skillet over medium-high heat, add 1/2 cup neutral oil and 2 tbsp butter. Heat until the oil shimmers and butter foams but does not brown (about 350°F if using a thermometer).

Carefully place 2 breaded fillets into the hot oil (do not overcrowd). Fry 3–4 minutes per side, depending on thickness, until the crust is golden brown and the fish registers 140–145°F in the thickest part and flakes easily. Adjust heat as necessary so the crust browns without burning.

Transfer cooked fillets to a wire rack set over a sheet pan or paper towel-lined plate. Keep warm in a 200°F oven while you cook the remaining fillets.

Toast the burger buns cut-side down in a dry skillet or under a broiler for 1–2 minutes until lightly golden.

Make the sandwich mayo: in a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard and 1 tsp hot sauce (optional). Adjust seasoning to taste with a pinch of salt and pepper.

Slice the tomato into 4 thick slices and wash/dry the lettuce leaves. Have pickles ready.

Spread about 1 to 2 tablespoons of the flavored mayonnaise on the bottom half of each toasted bun.

Place a handful (about 1/2 cup) of shredded lettuce on the mayonnaise, then place a warm breaded grouper fillet on top.

Top each fillet with a tomato slice and a couple of pickle slices. Spoon a little extra mayo on the top bun if desired, then close the sandwich.

Serve immediately with lemon wedges and a sprinkle of chopped parsley if using. Squeeze lemon over fish just before eating for bright flavor.