Fried Grouper Sandwich Recipes

PAN-SEARED GROUPER SANDWICHES WITH MOJO MAYO

Steps:

• Cut the fish into 4 uniformly sized pieces, season both sides with salt and pepper and set aside.
• Make the Mojo Mayo by whisking together the garlic, onion, orange juice, lemon juice, lime juice, cumin, oregano, salt and pepper in a small bowl. Reserve 1/4 cup of this mixture and whisk the mayonnaise into the remainder. Set aside.
• Heat the oil in a large skillet over high heat. Add the fish in a single layer and cook until lightly browned, about 1-1/2 minutes. Turn the pieces carefully and brown on the other side, 1-1/2 minutes more. Pour the reserved mojo mixture over the fish, turn again, and continue cooking until the fish is opaque throughout, an additional 2 to 3 minutes.
• To serve, line each roll with romaine lettuce leaves, add a tomato slice and a piece of fish and top with the Mojo Mayo.

PAN-FRIED FISH SANDWICH

Steps:

• Prepare the tartar sauce by combining all of its ingredients (except salt and pepper) in a small bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
• Scale (if needed) and rinse the fish, then pat dry with paper towels. Do not remove the skin. Cut the large fillets into sandwich-size pieces. Make two scores in the skin with a sharp knife to prevent curling. Do not make too many scores to avoid drying out the flesh during cooking. For best results, pick the thicker pieces as they will allow for a beautifully browned exterior while maintaining soft and flaky interior. The thinner, leftover pieces can be used for other dishes.
• Season the fish fillets with salt and pepper on both sides and set aside.
• Heat one tablespoon of butter and one tablespoon of oil in a large frying pan over medium-high heat. Add one more tablespoon of oil if the bottom of the pan is not fully covered. Add the fish, skin side down and fry for about 3-5 minutes, depending on thickness, until nicely browned. Flip and continue frying for another 3-5 minutes on the other side. In my case it took me 4 minutes per side to achieve perfect doneness. Check the fish for doneness and remove it from the pan as soon as it's just done. Depending on the size of the fillet pieces and you the size of you pan, you may have to do the frying in two batches. You may need to add more oil for the second batch.
• Assemble the sandwiches and enjoy. I like spreading some tartar sauce on the bottom half of the bun, then pour some on top of the fish.

SOUTHERN FRIED FLORIDA GROUPER

Steps:

• 1. Beat eggs, salt and cayenne together in a shallow dish. Add salt and pepper to taste to flour. Place flour mixture and cornmeal in separate shallow dishes. Dredge each fillet in flour mixture and dip in egg wash. Dredge again in cornmeal. 2. In a deep fry pan, heat 1 inch of the oil to 375°F on a deep-fat thermometer. Fry the fillets in batches for 2 to 4 min. on each side, or until browned and fish flakes easily with a fork. Transfer fillets to paper towels to drain; serve immediately. Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing Nutritional information: Calories: 531; Calories From Fat: 276; Total Fat: 31g; Saturated Fat: 3g; Cholesterol: 170mg; Total Carbs: 23g; Protein: 39g;