Grouper Fingers Recipe

Name: Purple Parrot Grill Beach Haus & Biergartens Grouper Fingers Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 lb fresh grouper fillets; 3 tbs all-purpose flour; 3 tbs fine cornmeal; 1 cup panko breadcrumbs; 1 tsp salt; 1 tsp black pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 2 whole eggs; 3 tbs milk; 0.5 cup vegetable oil (for shallow frying); 1 whole lemon wedges; 0.5 cup mayonnaise; 2 tbs dill pickle (finely chopped); 1 tsp capers (rinsed and chopped); 1 tbs shallot (finely minced); 1 tbs fresh parsley (finely chopped); 1 tbs lemon juice; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.125 tsp black pepper

Inspired by Purple Parrot Grill Beach Haus & Biergarten

Time35m

Serves4

lightly dusted grouper, served with tartar sauce and lemon

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Ingredients

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Grouper Fingers

1 1/4 lb fresh grouper fillets

3 tbs 00 bread flour

3 tbs fine cornmeal

1 cup Panko breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins paprika

1/2 tsp Watkins garlic powder

2 whole Eggs

3 tbs Milk

1/2 cup vegetable oil (for shallow frying)

1 whole lemon wedges

Tartar Sauce

1/2 cup Mayonnaise

2 tbs dill pickle (finely chopped)

1 tsp capers (rinsed and chopped)

1 tbs shallot (finely minced)

1 tbs fresh parsley (finely chopped)

1 tbs ReaLemon lemon juice

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Grouper Fingers

Prepare the fish

Pat the grouper fillets dry with paper towels. Trim any skin or dark bits and slice the fillets into 3/4- to 1-inch wide strips (fingers) approximately 3 to 4 inches long.

Set up breading station

Place the 3 tablespoons flour and 3 tablespoons cornmeal in a shallow bowl and mix with 1/4 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, beat the 2 eggs with 3 tablespoons milk until uniform. In a third shallow bowl, combine 1 cup panko breadcrumbs, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 3/4 teaspoon black pepper; stir to combine.

Dredge and bread

Working in batches, lightly dredge each fish strip in the flour/cornmeal mixture, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko mixture until well coated. Place breaded fingers on a wire rack set over a baking sheet to rest while you heat the oil (this helps coating adhere).

Shallow-fry the fingers

Pour 1/2 cup vegetable oil into a large nonstick or cast-iron skillet to create a 1/4-inch layer and heat over medium-high until shimmering and a pinch of breadcrumb sizzles and browns in about 30 seconds (temperature about 325–350°F / 160–175°C). Fry the breaded grouper fingers in a single layer without crowding, 2 to 3 minutes per side, until golden brown and the fish reaches an internal temperature of 145°F (or flakes easily). Use tongs to flip gently. Fry remaining batches, adding a tablespoon oil if pan looks dry between batches.

Drain and finish

Transfer cooked fingers to a paper towel–lined plate or wire rack to drain for 1–2 minutes. Season lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) on a baking sheet if cooking in multiple batches.

Serve

Arrange grouper fingers on a serving plate with lemon wedges. Offer tartar sauce alongside for dipping.

Tartar Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon finely minced shallot, 1 tablespoon chopped fresh parsley, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust seasoning or lemon to preference.

Cover and chill the tartar sauce for at least 15 minutes to let flavors meld. Return to room temperature for 10 minutes before serving if desired.