Fried Grouper Recipe

Prepare fish

Pat grouper fillets dry with paper towels. Cut into portions about 4–5 oz each and season both sides lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Make the light batter

In a bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 0.5 tsp baking powder, and 2 tbs fine cornmeal. In a separate small bowl beat the egg, then whisk in 3 tbs cold club soda until just combined. Fold the wet mixture into the dry ingredients gently; batter should be slightly thick but runny enough to coat (adjust with another tablespoon of club soda if too thick).

Dredge and bead

Place the seasoned flour (see next section) in a shallow dish. Lightly dust each fillet in 3 tbs dredging flour, then dip into the batter so a thin, lumpy coating (beading) forms. Allow excess to drip off for 20–30 seconds before transferring to a plate.

Combine 1 cup all-purpose flour, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne (if using) in a shallow dish and whisk to blend. This seasoned flour is used to lightly dust the fish before the batter step and for extra crispness if desired.

Prepare potatoes: peel (optional) and cut russets into 1/4–1/2-inch fries. Rinse under cold water until water runs clear, then pat dry thoroughly with towels. For crispier fries, soak 30 minutes in cold water and drain and dry completely.

Heat 1.5–2 cups vegetable oil in a heavy skillet or deep fryer to 325°F (160°C) for blanching. Fry potatoes in batches for about 4–5 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain, season immediately with 0.75 tsp salt, and keep warm.

Heat oil: In a heavy skillet or deep fryer, heat enough vegetable oil to reach 350–360°F (175–182°C) for frying the fish (about 1–2 inches depth in a skillet or 3–4 inches in a deep fryer). Use a thermometer to hold temperature steady.

Fry fillets: Working in a single layer without crowding, carefully lower battered grouper portions into the hot oil. Fry for 3–5 minutes depending on thickness, turning once if using a skillet, until the coating is golden brown and fish registers 140–145°F (60–63°C) and flakes easily. Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle a pinch of salt immediately.

Make dressing: In a small bowl whisk together 0.25 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.25 tsp black pepper until smooth.

Toss slaw: In a medium bowl combine 3 cups shredded cabbage and 0.5 cup grated carrot. Pour dressing over vegetables and toss until evenly coated. Chill 15–30 minutes to let flavors meld, or serve immediately.

Assemble: On each plate place a serving of French fries and a portion of cole slaw. Add a fried grouper fillet. Garnish with lemon wedges and a sprinkle of chopped parsley if using. Serve tartar sauce or ketchup on the side.

Timing & notes: Fry potatoes first and keep warm while making batter and frying fish so everything serves hot. Maintain oil temperatures (350–360°F for fish) to ensure a crisp, non-greasy crust. Leftover fish is best eaten same day.