Wednesday, July 11, 2012

Grouper Fingers



A traditional Bahamian meal.  Grouper fingers typically uses Nassau grouper, but for those that don’t have access to grouper, any white fish will do.

Grouper fingers with mayo-sirachi dipping sauce



2 fillets of grouper
1-2 eggs – mixed in bowl, add a couple tablespoons of water to mixture
Small bowl of flour – mix in salt pepper and other seasonings (we use Old Bay)
Vegetable oil
Panko (optional)

Cut the fish into bite size chunks.  Next dip in flour mixture, then coat in egg batter, optional dip in panko.  Once skillet is hot with frying oil, drop in fish and cook for a couple minutes on each side, until browned.  Fish should be flaky when cut open.

Grouper fingers in panko 
Enjoy with a side of peas & rice and/or coleslaw!


1 comment:

  1. Let me just say- fresh Grouper fingers are better than your fantastic pictures. It is just hard to imagine better fried fish.

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