This Crispy Southern Fried Grouper Filet gives you perfectly flaky white fish with a golden, seasoned crust.
Ingredients
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4 grouper filets (about 6 ounces each)
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1 cup yellow cornmeal
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1/2 cup all-purpose flour
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2 tsp garlic powder
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2 tsp paprika
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1 tsp cayenne pepper (optional for heat)
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1 tsp salt
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1/2 tsp black pepper
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2 large eggs
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2 tbsp water
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Vegetable or peanut oil (for frying)
Step-by-Step Instructions
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Dry the Fish: Pat the grouper filets completely dry with paper towels to help the coating stick.
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Set Up Breading Station: Whisk the eggs and water together in a shallow bowl. Mix the cornmeal, flour, garlic powder, paprika, cayenne, salt, and black pepper in a second shallow dish.
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Coat the Filets: Dip each filet into the egg wash, letting any excess drip off. Dredge the fish in the cornmeal mixture, pressing gently to coat both sides completely.
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Heat the Oil: Pour about 1/2 inch of oil into a heavy skillet or cast-iron pan. Heat over medium-high until it reaches 350°F (175°C) or until a pinch of cornmeal sizzles instantly.
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Fry the Fish: Carefully lower the filets into the hot oil. Fry for 3 to 4 minutes per side until the crust is golden brown and the fish flakes easily. Do not crowd the pan.
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Drain and Serve: Remove the fish with a slotted spatula and place on paper towels to drain. Serve hot with lemon wedges or tartar sauce.