Hillside Seafood

This Crispy Southern Fried Grouper Filet gives you perfectly flaky white fish with a golden, seasoned crust. 

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Ingredients

• 4 grouper filets (about 6 ounces each)

• 1 cup yellow cornmeal

• 1/2 cup all-purpose flour

• 2 tsp garlic powder

• 2 tsp paprika

• 1 tsp cayenne pepper (optional for heat)

• 1 tsp salt

• 1/2 tsp black pepper

• 2 large eggs

• 2 tbsp water

• Vegetable or peanut oil (for frying)

 

Step-by-Step Instructions

1. Dry the Fish: Pat the grouper filets completely dry with paper towels to help the coating stick.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.