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Ingredients
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Grouper Bites
Breading Station
Frying
Finishing & Serving
Method
Grouper Bites
Prepare fish
Pat the grouper fillet dry with paper towels. Trim any connective tissue and cut the fillet into bite-sized cubes, about 1 to 1 1/4-inch pieces. Place the pieces in a bowl and toss with 2 tablespoons lemon juice, 1 tsp salt, and 1 tsp black pepper. Let sit 10 minutes while you prepare the breading station.
Breading Station
Set up dredging
Arrange three shallow bowls or rimmed plates: in the first combine the 3 tablespoons all-purpose flour (season lightly with a pinch of salt and pepper). In the second whisk together the 2 beaten eggs and 2 tablespoons buttermilk until smooth. In the third bowl mix 1.5 cups panko breadcrumbs, 2 tablespoons cajun seasoning, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Taste a pinch of the panko mix and adjust seasoning if desired.
Coat the fish
Working in small batches (to avoid crowding), first dredge each grouper piece in the flour, shaking off excess. Then dip into the egg-buttermilk mixture, letting excess drip off. Finally press the piece into the panko-cajun mixture, coating thoroughly and pressing lightly so the panko adheres. Place coated bites on a wire rack set over a sheet tray. Repeat until all pieces are coated.
Frying
Heat oil
Pour about 2 cups neutral oil into a deep skillet or Dutch oven so it reaches roughly 1 to 1 1/2 inches up the side. Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.
Fry in batches
Carefully lower 6–8 grouper bites into the hot oil without overcrowding. Fry, turning as needed, until golden brown and cooked through, about 2.5–3.5 minutes total depending on size. Use a slotted spoon or spider to transfer to a paper-towel-lined tray or wire rack. Maintain oil temperature between 325–350°F; adjust heat as necessary. Repeat with remaining batches.
Finishing & Serving
Season and serve
While still hot, lightly dust the fried grouper bites with the extra 1 teaspoon cajun seasoning for an added kick and sprinkle with chopped parsley. Serve immediately with lemon wedges and tartar sauce or remoulade on the side for dipping.