Grouper Bites Recipe

Make sauce

In a medium bowl combine 1 cup mayonnaise, 2 tablespoons finely minced dill pickle, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh parsley, and 1 teaspoon very finely minced shallot or red onion. Stir until smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. Cover and chill in refrigerator for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prep fish

Pat 1 lb grouper chunks dry with paper towels. Trim any thin edges so pieces are uniformly about 1–1.5 inches thick for even frying. Lightly season fish with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper reserved from the batter ingredients.

Make batter and dredge

In a shallow bowl whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper. In a separate bowl combine 3 tablespoons cold sparkling water or beer and 1 lightly beaten egg. Add the wet to the dry and whisk briefly until a slightly lumpy batter forms — don't overmix. Place a separate shallow plate with an additional 3 tablespoons flour for initial dredge. Lightly coat each fish chunk in the plain flour (shake off excess), then dip into the batter to coat fully.

Heat oil

Pour 4 cups vegetable oil into a heavy, deep skillet or Dutch oven (or use a deep fryer) to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise steadily without browning immediately.

Fry grouper bites

Working in batches to avoid crowding (about 6–8 pieces per batch depending on pan), carefully lower battered grouper pieces into the hot oil. Fry for 2.5–3.5 minutes, turning once if necessary, until golden brown and cooked through (internal temperature about 145°F / 63°C and the exterior is crisp). Use a slotted spoon or spider to transfer cooked bites to a wire rack set over a sheet tray or to paper towels to drain. Let rest 1–2 minutes between batches to maintain oil temperature; adjust heat as needed to keep oil around 325–350°F.

Finish

When all batches are cooked, briefly sprinkle with a small pinch of salt to taste. Arrange grouper bites on a platter with lemon wedges and parsley sprigs. Serve immediately with chilled tartar sauce on the side for dipping.