Grouper Nuggets Recipe

Prep the fish

Pat the grouper fillet dry with paper towels. Trim any skin or connective tissue and cut the fillet into bite-sized nuggets roughly 1 to 1.5 inches wide. Keep refrigerated while you set up the breading station.

Set up breading station

In a shallow bowl or plate, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. In a second bowl, whisk the eggs with the buttermilk until smooth. Place the panko in a third shallow bowl or plate, gently fluffed so the nuggets will pick up crumbs evenly.

Bread the nuggets

Working in batches, dredge each grouper piece first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, and finally press into the panko until evenly coated. Place coated pieces on a tray and let rest 5 minutes to help coating adhere.

Fry (preferred method) or pan-fry

For deep frying: warm oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry nuggets in batches, don't overcrowd, for 2.5–3.5 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Remove with a slotted spoon to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven if needed. For pan-frying: heat 2–3 tablespoons oil in a large skillet over medium-high heat. Fry nuggets in batches, turning once, until golden and cooked through, about 3–4 minutes per side. Add more oil between batches if the pan becomes dry.

Blackened option

If you prefer blackened grouper instead of breaded nuggets, pat fillets dry and cut into pieces. Toss pieces with 2 tablespoons Cajun/blackening seasoning and coat lightly with melted butter or oil. Heat a heavy cast-iron skillet until very hot. Sear the seasoned pieces in a single layer for about 2 minutes per side until darkly seared and cooked through (internal 145°F/63°C). Do not overcrowd; work in batches.

Finish and serve

Transfer cooked nuggets to serving plates with lemon wedges and a small bowl of house-made tartar sauce. Serve immediately so breading remains crisp. If blackened, garnish with lemon and tartar as well.

In a small bowl combine mayonnaise, dill pickle relish, minced cornichons, chopped capers, minced shallot, lemon juice, Dijon mustard, chopped parsley, salt, and pepper. Stir until well combined. Taste and adjust seasoning with additional lemon, salt, or pepper as desired. Refrigerate at least 15 minutes to let flavors meld before serving.