Fried Grouper

photo by florida dept of agriculture via flickr

There are many jurisdictions — from New Orleans to Nassau — that try to claim fried grouper as their own, but we know the truth: Fried grouper is as Floridian as Chief Osceola and mosquitoes. This is the plain, unvarnished, authentic and utterly delicious way to prepare this iconic dish.

           INGREDIENTS

            METHOD

1 4-6 pound grouper

1⁄2 cup corn meal

1/3 cup vegetable oil

lemon and fresh parsley for garnish

 

Preheat oven to 375 F.

Dust grouper with flour on both sides.

Heat oil in large heavy skillet and sauté fish until golden brown about 5 minutes per side.

Place on a heat proof platter in the oven to finish cooking for about 7 – 10 minutes, depending on the thickness of the fish. Do not over cook the fish, it should remain moist.

Place fish on a platter and top with hot sauce or a sauce of your choice.

Yield: 6-8 servings.

 

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755