Cornmeal Crusted Grouper Recipes

Steps:

• Preheat the oven to 500°F. Position an oven rack in the upper third of the oven.
• Combine the breadcrumbs, cornmeal, cayenne, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large sealable plastic bag, and shake to mix. Place the beaten eggs in a shallow dish.
• Season the fish with salt and pepper on both sides. Working with one fillet at a time, place the fish in the bag and shake to coat well with crumbs. Dip the fish into the eggs, then shake in the crumbs again to coat. Transfer the fish to a plate.
• In a large, heavy-bottomed, ovenproof skillet (preferably cast iron), heat 3 tablespoons of the oil over high heat until hot, but not smoking. Fry the fillets until the undersides are golden brown, about 1 minute. Turn, add the remaining 3 tablespoons oil, and cook 1 minute more. Put the skillet in the upper third of the oven and bake until the fish are just cooked through, about 5 minutes. Remove from the oven and serve immediately with lemon wedges.

Steps:

• Make tartar sauce:
• Pulse all sauce ingredients in a blender until parsley is finely chopped.
• Cook fish:
• Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
• Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

Steps:

• Whisk cornmeal with 1 1/2 cups cold water.
• In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
• Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
• Remove from heat; stir in butter until melted.

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;