Groupe Nuggets Recipe
Grouper, fried or blackened, served w / our house – made tartar sauce
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Ingredients
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Grouper
Fried Batter and Breading
Blackened Seasoning (if choosing blackened)
House-made Tartar Sauce
To Serve
Method
Grouper Prep
Portion and season
Cut the grouper fillets into 1-1.5 inch nuggets. Pat dry with paper towels. Season lightly on both sides with 1 tsp kosher salt and 1 tsp black pepper. Squeeze a little lemon over the pieces and let rest while you prepare coating or seasoning (5–10 minutes).
Fried Batter and Breading
Make the batter
In a shallow bowl, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Slowly whisk in 1/2 cup very cold club soda or beer until a smooth, slightly thick batter forms; it should coat the back of a spoon but still be pourable. Keep chilled until ready.
Place 1 cup panko breadcrumbs in a separate shallow dish. Have a tray ready to hold coated nuggets.
Fry the nuggets
Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Working in batches, dip each seasoned nugget first into the batter, allow excess to drip off, then press into panko to coat. Carefully lower into hot oil and fry until golden brown and internal temperature reaches 145°F (about 2–3 minutes per side depending on size). Do not overcrowd the pan. Transfer cooked nuggets to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed. Repeat until all nuggets are fried.
Blackened Option
Blacken the fish
If blackened rather than fried, combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, 1/2 tsp black pepper and 1/2 tsp kosher salt in a small bowl and rub evenly over both sides of the nuggets. Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs unsalted butter and swirl to coat. Add seasoned nuggets in a single layer and sear without moving for about 2 minutes per side until a dark crust forms and internal temperature reaches 145°F. Work in batches to avoid steaming. Transfer to a plate and keep warm.
House-made Tartar Sauce
Mix the sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tbs dill pickle relish (or finely chopped dill pickles), 1 tsp chopped capers, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbs finely chopped fresh parsley, 1 tsp very finely minced shallot, 1 tsp hot sauce (optional), 1/4 tsp black pepper and 1/4 tsp kosher salt. Taste and adjust acidity or seasoning. Chill at least 15 minutes to let flavors meld.