Groper Nuggets Recipe
Grouper, fried or blackened, served w / our house – made tartar sauce
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Ingredients
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Grouper Nuggets
House Tartar Sauce
Method
Grouper Nuggets
Prepare fish
Pat the grouper fillet dry with paper towels. Cut into bite-sized nuggets, about 1 to 1 1/2 inches wide. Place nuggets in a bowl and pour the buttermilk over them. Cover and refrigerate for 20–30 minutes to tenderize and help coating adhere.
Prep dry mixes
While fish soaks, combine flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, paprika, garlic powder and cayenne pepper in a shallow dish. In a second shallow dish, place the panko breadcrumbs and toss with remaining 1/2 tsp salt and a pinch of black pepper.
Dredge
Working in batches, remove 6–8 nuggets from buttermilk, letting excess drip off. Dredge first in the flour mixture, pressing lightly to adhere, then return briefly to the buttermilk (optional for thicker crust), and finally press into the panko breadcrumbs until evenly coated. Place coated nuggets on a wire rack while you heat oil.
Fry method
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately on contact. Fry nuggets in a single layer, don't overcrowd, about 2–3 minutes per side until golden brown and fish reaches internal temperature of 145°F (63°C). Transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if needed.
Blackened method
If blackening instead of frying: skip panko step and instead season the flour mixture more assertively (add extra paprika and black pepper). Melt butter and 1–2 tbsp oil in a cast-iron skillet over high heat until smoking point is near. Dredge nuggets in seasoned flour and shake off excess. Sear nuggets in batches 1–2 minutes per side until a dark crust forms and fish is cooked through (internal 145°F/63°C). Wipe pan between batches if necessary and add more butter/oil.
Finish & serve
Taste and adjust seasoning with a pinch of salt if needed. Serve the grouper nuggets hot with lemon wedges and the house tartar sauce on the side for dipping.
House Tartar Sauce
Combine mayonnaise, Dijon mustard, sweet pickle relish, chopped capers, minced shallot (or red onion), lemon juice, chopped dill (or parsley), and hot sauce in a small bowl.