Local Florida Black Grouper Sandwich Recipe

Portion and season

Pat grouper fillets dry with paper towels. Cut into 4 sandwich-size portions (about 4–6 oz each). Lightly season both sides with 1 tsp salt, 1/2 tsp black pepper and drizzle with 1 tbsp lemon juice. Let rest 10 minutes while preparing other components.

Make batter

In a bowl whisk together 1 cup flour, 1/4 cup cornstarch and 1 tsp baking powder. In a separate bowl lightly beat 1 egg with 1 cup cold club soda. Slowly fold the wet mixture into the dry until just combined; a few lumps are fine. Fold in 1/2 cup finely shredded sharp cheddar until distributed but not melted. Keep batter chilled (set bowl over ice if needed) to maintain a light, airy texture.

Heat oil

Pour about 2–3 inches of vegetable oil into a high-sided pot or deep skillet (approximately 3 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a teaspoon of batter: it should sizzle and rise immediately but not brown too quickly.

Batter and fry grouper

Dry the seasoned grouper portions again. Dust each piece lightly with 1–2 tbsp flour (from the batter dry mix) to help batter adhere. Dip each fillet into the chilled batter, letting excess drip off, then carefully lower into hot oil. Fry 3–5 minutes per side (depending on thickness) until golden brown, cheese is melted into the crust and internal temperature reaches 145°F (63°C). Do not overcrowd the pot; fry in batches. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Make blackening spice

In a small bowl combine 2 tbsp melted butter with 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper and 1/4 tsp dried oregano. Stir to make a paste.

Blacken grouper

Heat a heavy skillet or cast-iron pan over medium-high until very hot. Brush both sides of each seasoned grouper portion with the butter-spice mixture. Add a light film of oil to the pan and place fillets in the skillet. Cook 2–4 minutes per side until a dark, flavorful crust forms and the fish reaches 145°F (63°C) internal temperature. Remove from heat and let rest 2 minutes.

Prepare tartar

Whisk together 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles or relish, 1 tsp minced shallot or red onion, 1 tsp chopped capers (optional), 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until combined. Taste and adjust acidity or salt as needed. Refrigerate until assembly; this can be made several hours ahead for flavors to meld.

Toast buns and prep vegetables

Heat a skillet or griddle over medium. Spread 1 tbsp softened butter across the cut faces of 4 brioche buns. Toast cut sides in the skillet until golden-brown, about 1–2 minutes. While toasting, season tomato slices with 1/8 tsp salt and 1/8 tsp black pepper. Separate lettuce leaves and slice red onion thinly.

Assemble sandwiches

On the bottom half of each toasted brioche bun spread about 1.5 tbsp house tartar sauce. Place a lettuce leaf on top, then a tomato slice and a few rings of sliced red onion. Set a warm grouper portion (battered & fried or blackened) onto the vegetables. Add an additional drizzle (about 1 tsp) of tartar sauce on the fish if desired, then cap with the top bun. Serve immediately with lemon wedges on the side.

Serving suggestion

Serve 4 sandwiches hot. Recommended accompaniments: kettle chips, fries or a crisp slaw and extra lemon wedges and tartar sauce on the side.