Grouper Basket Recipe

Prepare fish

Pat grouper fillets dry with paper towels. Cut into serving-size pieces (about 4 equal pieces if using 1 lb). Season lightly with 1/4 tsp salt and a pinch of black pepper.

Make dredge

In a shallow bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. In a separate shallow bowl pour 3 tbs buttermilk.

Coat fish

Dip each piece first into buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing so the coating adheres. Place on a rack while you heat the oil.

Fry

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully lower fillets into oil (do not overcrowd; fry in batches if needed). Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 145°F (63°C). Remove to a paper-towel-lined tray to drain.

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4–1/2 inch fries. Rinse under cold water until water runs clear to remove starch, then pat dry thoroughly with a towel.

Fry fries

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain. Increase oil heat to 375°F (190°C) and fry again in batches until crisp and golden, 2–3 minutes. Drain on paper towels and immediately season with 1 tsp sea salt and 1/4 tsp black pepper.

In a mixing bowl combine 2 cups shredded green cabbage and 1/2 cup shredded carrot. In a small bowl whisk 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss until evenly coated. Chill at least 15 minutes before serving to let flavors meld.

In a small bowl mix 1/2 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers (optional), 1 tbs lemon juice, 1 tsp chopped fresh parsley, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Whisk together 1/2 cup mayonnaise, 1 tsp Creole mustard, 1 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp cayenne, 1/2 tsp Worcestershire sauce, 1 tsp lemon juice, 1/2 tsp minced garlic and 1/4 tsp salt in a bowl. Refrigerate for at least 10 minutes to let flavors marry; adjust heat to taste with more hot sauce or cayenne.

Arrange a portion of dock fries and a scoop of creamy coleslaw on each plate or in a basket lined with paper. Place fried grouper pieces on top or beside the fries. Add small rameons of tartar sauce and Cajun remoulade. Garnish with chopped parsley and lemon wedges. Serve immediately while fish and fries are hot.