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!