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| Recipe of the Week |
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Print this recipe
Ingredients 
- 2 lbs. Grouper cut in 1 ½ in. pieces
- 1 c. flour
- 1 c. instant potato flakes
- Cayenne pepper
- Salt & pepper
- 2 eggs
- Canola, safflower or grapeseed oil
Directions
- Set up dredging station with three bowls.
- First Bowl: ¾ c. flour, large pinch of cayenne, little pinch of salt, and a few grindings of pepper.
- Second Bowl: 2 eggs whisked with a splash of water
- Third Bowl: Potato flakes, ¼ c. flour, large pinch of cayenne, little pinch of salt, and a few grindings of pepper.
- Combine ingredients in each bowl well.
- With your left hand, put a piece of fish in the flour. With your right hand, pick up a piece of fish and drop it into the egg, then place into the potato flakes. With your left hand, scoop the potato flake mixture over the fish then place it on a sheet pan. Repeat this until all the pieces of fish are coated.
- In a straight sided sauté pan (or a deep fryer, if you have one), heat about 1 inch of canola oil to 325°. Slip in the coated fish. Do not crowd. The fish should be golden brown and gorgeous in about three minutes - turning once. Transfer to a paper towel lined sheet pan and put in 225° oven to keep warm.
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| Fish Facts |
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The Gulf of Mexico Grouper
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* Adult groupers, members of one of the largest families of fishes found in Gulf waters, run the gamut of sizes and shapes. They range from the diminutive Graysby Grouper weighing a few pounds to the enormous Goliath Grouper that can top the scales at over 600 pounds.
* Red grouper is the most commercially landed and most thoroughly studied of the Gulf groupers. Almost all of what scientists know about groupers is based on research on red Grouper.
* Groupers yield a high quantity of edible meat compared to their body weight. An 8-pound grouper, will produce more than 3 pounds of edible flesh.
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* Because the Grouper meat has little oil and a fat content of only 1%, grouper are considered a lean fish.
* Red grouper is the most abundant grouper in the Gulf of Mexico. Red groupers under about six years of age reside over shallow near shore reefs, moving into deeper waters as they mature.
* Grouper was once considered a by-product of the Florida red snapper fishery, but in recent years has soared in popularity among seafood consumers.
* Florida currently produces about 80 of all the grouper caught in the U.S. |
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Created by E-Xplosions LLC, Fort Myers, FL
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