Grouper Fingers Recipe

Prepare the fish

Pat the grouper fillets dry with paper towels. Trim any skin or connective tissue and cut the fillets into 3/4- to 1-inch wide strips, about 3–4 inches long, trying to keep even sizes for uniform cooking.

Make the dry dredge

In a shallow wide bowl or rimmed plate, whisk together the all-purpose flour, yellow cornmeal, cornstarch, baking powder, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne until evenly combined.

Make the wet dip

In a separate bowl, whisk the eggs with the milk until smooth.

Heat the oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2–3 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of dredge — it should sizzle immediately and turn golden in about 30–45 seconds.

Dredge and fry

Working in batches of 6–8 pieces (do not overcrowd), dip each grouper strip first into the egg-milk mixture, letting excess drip off for 2–3 seconds, then press into the seasoned corn flour mixture to fully coat. Shake off excess coating. Carefully lower the coated pieces into the hot oil and fry, turning once, until golden brown and cooked through, about 2.5–3.5 minutes per side depending on thickness (internal temperature should reach 145°F / 63°C).

Drain

Use a slotted spoon or spider to remove the cooked grouper fingers and transfer to a wire rack set over a sheet pan or to paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Finish and serve

When all batches are cooked, serve the grouper fingers immediately with lemon wedges and the two dipping sauces on the side.

In a small bowl, combine the mayonnaise, dill pickle relish (or chopped pickles), chopped capers, lemon juice, Dijon mustard, and chopped parsley. Season with salt and pepper and stir until evenly combined. Taste and adjust lemon or salt as needed. Chill for at least 15 minutes to let flavors meld before serving.

Whisk together the mayonnaise, Creole or whole-grain mustard, hot sauce, Worcestershire sauce, optional hot pepper vinegar, minced garlic, paprika, and lemon juice in a small bowl. Season with salt and pepper to taste. Refrigerate for at least 10–15 minutes so the flavors integrate. Stir again before serving.