Fried Red Grouper Recipes at Claude Herrington blog

Fried Red Grouper Recipes. Combine eggs and 2 tablespoons cold water in a pie dish and beat lighty with a fork. Place a large cast iron skillet over medium high heat and heat oil until a drop of water flicked in it dances. The oil should have a little sizzle before adding the fish. Combine all ingredients for blackened seasoning in a small bowl. Rinse and pat dry your grouper filets. Get out and measure your seasoning ingredients. Combine the flour, salt, pepper and cayenne in another bowl and mix well. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides. In a medium bowl, whisk together rice flour, cornstarch, and salt. Squish or stir to combine. Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Cut the grouper fillet into smaller. Preheat the vegetable oil in a cast iron skillet on medium heat. Rub grouper on both sides with seasoning. Add the butter, lemon juice, zest, and thyme sprigs.

Get out and measure your seasoning ingredients. Add the pieces of fish and let them marinate for about 30 minutes. Rub grouper on both sides with seasoning. Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Combine eggs and 2 tablespoons cold water in a pie dish and beat lighty with a fork. Add the butter, lemon juice, zest, and thyme sprigs. The oil should have a little sizzle before adding the fish. Rinse and pat dry your grouper filets. Preheat the vegetable oil in a cast iron skillet on medium heat. Generously season with salt and black pepper, to taste, and stir to combine.

How to pan fry grouper in flour (Bahamian Style 2023)

Fried Red Grouper Recipes Preheat the vegetable oil in a cast iron skillet on medium heat. Combine the flour, salt, pepper and cayenne in another bowl and mix well. In a small bowl, gently whisk together beer and egg yolk. Rub grouper on both sides with seasoning. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides. Use a whisk or fork to combine. The oil should have a little sizzle before adding the fish. Add the butter, lemon juice, zest, and thyme sprigs. Add the pieces of fish and let them marinate for about 30 minutes. While the grouper is soaking in the buttermilk mixture, add the cornmeal, flour, creole seasoning, and salt to a large shallow bowl or pie plate. Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. In a medium bowl, whisk together rice flour, cornstarch, and salt. Squish or stir to combine. Combine all ingredients for blackened seasoning in a small bowl. Generously season with salt and black pepper, to taste, and stir to combine. Rinse the fillets and dry on paper towel.