Grouper Fingers Recipe

Prep the fish

Pat the grouper fillets dry with paper towels. Trim away any skin or tough bits. Slice the fillets into uniform 3- to 4-inch long, 1/2-inch thick strips (fingers). Keep chilled on a platter in the refrigerator while you prepare the coatings.

Make the dredging station

In a shallow dish combine 1 cup all-purpose flour, cornmeal, 1.5 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/4 tsp cayenne (if using). In a second shallow bowl whisk together the 2 eggs and 1/2 cup whole milk until smooth. Put 1/4 cup flour in a third shallow plate for an initial dusting.

Coat the fish

Working in batches of 6–8 strips, lightly toss each strip in the 1/4 cup flour to dry the surface, then dip into the egg mixture, letting excess drip off. Finally press each strip into the seasoned flour/cornmeal mixture to coat thoroughly. Place coated strips on a wire rack set over a sheet tray. Let rest 10 minutes to help the coating adhere.

Heat the oil

Pour about 3–4 cups vegetable oil into a deep, heavy pot or deep-fryer, leaving at least 2 inches headspace. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour/cornmeal mixture into the oil — it should sizzle and float, browning in about 45–60 seconds.

Fry the grouper fingers

Carefully add a single layer of coated strips to the hot oil without overcrowding (work in batches). Fry for 2.5–3.5 minutes, turning once midway, until the coating is deep golden brown and the fish is opaque and flakes easily (internal temp about 145°F / 63°C). Use a slotted spoon or spider to transfer cooked fingers to a paper towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Season and serve

Immediately sprinkle the hot grouper fingers with a light pinch of salt. Serve with lemon wedges and the homemade tartar sauce alongside.

Combine 1/2 cup mayonnaise, chopped dill pickles, 1 tbsp chopped shallot, chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp chopped parsley in a small bowl.

Stir until smooth, then season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity with more lemon juice or sweetness with a pinch of sugar if desired.

Cover and refrigerate at least 20 minutes to allow flavors to meld. Bring to cool-room temperature before serving if preferred.