Recipe: Pan-Fried Grouper
The Bahamas is known for its fresh seafood dishes, and nothing beats enjoying a dinner of freshly caught fish in a delicate, crispy batter. One of the fish most frequently enjoyed in The Bahamas is grouper, which features a light flavor similar to that of bass or cod. Grouper is most commonly grilled or fried, and it’s also an excellent addition to soups and chowders.
For an authentic taste of Paradise at home, serve our Pan-Fried Grouper as part of a fish and chips dinner with fries, or with a side of rice.
- 2 lb grouper fillets, cut into strips (substitute bass or cod if grouper is not available)
- 1 cup flour
- Vegetable oil for frying
- 2 eggs, lightly beaten
- ½ cup cornmeal
- Salt, pepper, and additional seasonings of choice (lemon pepper or dill work well)
Pour vegetable oil in a large skillet so that oil covers the pan, about ½ inch deep, and heat on a stovetop to 375°F. Pour flour in one bowl. Mix eggs and buttermilk in a second bowl, and stir cornmeal and seasonings in a third bowl. Dip grouper strips first in the flour, then in the egg and milk mixture, and finally dredge in the cornmeal mixture, so that they are well coated. Fry grouper in the oil until cooked through, approximately 2 minutes per side. Allow grouper to drain on paper towels to absorb excess oil. Serve with tartar sauce or your favorite seafood dipping sauce.
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