Fried Grouper Sandwich Recipe

Prepare fish

Pat the grouper fillets dry with paper towels. If fillets are large, cut into 4 portion-sized pieces (about 4 oz each). Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp black pepper.

Set up breading station

Place the flour and cornstarch in a shallow dish and stir together with the remaining 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and paprika. In a second shallow bowl whisk together the buttermilk and egg until smooth. Place the panko in a third shallow dish.

Bread the fillets

Dredge each fillet first in the flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, letting excess drip off. Press into the panko so fillet is coated evenly. Set on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy skillet (cast-iron recommended) to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of bread sizzles and browns gently within 10 seconds.

Fry fillets

Carefully place breaded fillets into the hot oil without crowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and the fish flakes easily with a fork (internal temperature 145°F / 63°C). Adjust heat to maintain oil temperature. Transfer to a wire rack or paper towel–lined plate to drain for 1–2 minutes.

Finish

Squeeze a little lemon over the hot fillets if desired. Keep warm in a low oven (200°F / 95°C) while assembling sandwiches if necessary.

Prepare toppings

Slice the tomato into 1/4-inch thick rounds. Peel and thinly slice the red onion into rings. Rinse and pat dry the lettuce leaves. If using pickles, have them ready.

Make seasoned mayo (optional)

In a small bowl combine mayonnaise, Dijon mustard, hot sauce, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust. This yields a zesty spread that complements the fried fish.

Toast buns

Heat a skillet over medium. Spread butter on cut sides of buns and toast until golden, about 1–2 minutes per side. Alternatively, toast in oven broiler briefly, watching carefully.

Assemble sandwiches

Spread about 1–2 tbsp of the seasoned mayo (or plain mayonnaise) on both top and bottom bun halves. Place a lettuce leaf on the bottom bun, add one fried grouper fillet, top with 2 tomato slices and a few onion rings (and pickles if using). Close with top bun.

Serve

Serve immediately while the fish is hot and crisp. Provide lemon wedges on the side and optional extra mayo for dipping.