Fried Grouper Sandwich Recipes

Steps:

• Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
• Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
• Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
• Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
• Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.

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;