Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork. Combine the flour, salt, pepper and cayenne in another bowl and mix well.
Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides. When the fish is done on both sides remove it to a paper towel lined platter.
Cindy Hudson September 17, 2015, Renowned chef, restaurateur and master of the Caribbean’s “cuisine of the sun,” Cindy Hudson has a new book out that you’ll want to read cover to cover if you’ve ever loved a fried grouper sandwich. With recipes from her travels, fishing expeditions, restaurants and other places where you’ll find some of the best spicy chicken on the planet, From the Tip of My Tongue is a fresh look at island cuisine from one of its champions.
Directions For the sandwich In a large bowl, place sesame oil, teriyaki and lemon pepper and whisk well. Remove the marinated fish fillets from the refrigerator and let any excess marinade drip off into the bowl.
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.
Simply enter your email address below to receive a FREE download of our Taste of Paradise recipe book! Crispy, crunchy, fried oysters are a guilty pleasure of mine which I splurge on only occasionally, usually when we go out to eat.
Now, I confess I am not wild about eating raw oysters and have to have so many crackers and so much cocktail sauce that it just doesn’t seem worthwhile. I am, however, a little of a fried oyster snob and prefer a crisp cornmeal coating.
Yes, I know folks coat their fried oysters with lots of different things such as crushed crackers, breadcrumbs, and even tempura batter. It’s a Southern recipe because I soak them in buttermilk before dredging them in cornmeal which makes they crispy, and I fry the oysters in peanut oil.
Sharon, all of this sounds great, but I don’t like to fry anything in my house; and yes, I agree there are lots of reasons for this. Using a large stock pot or Dutch oven with high sides instead of a cast iron pan will keep the oil from splattering all over your stove.
And, if you have a screen grease splatter guard to cover your pot with it works even better. The seafood and oil smell can be minimized by boiling several cups of vinegar and water for about 10 minutes.
Best Southern Crispy Fried Oysters are delicious served as a main dish or as an appetizer. Place a large stockpot or Dutch oven over medium-high heat and add the oil.
Place the cornmeal, flour, creole seasoning and salt in a large bowl and whisk to combine. Use a candy or deep-fry thermometer to test the oil temperature and when it has reached 375 degrees, carefully add the oysters, one at a time.
Let the oysters fry for about 2-3 minutes, stirring occasionally or until they are golden brown and the edges are curled. Print Pin Quick and easy Best Southern Crispy Fried Oysters, with their delectable crunchy cornmeal coating are tasty, briny bivalves, which taste just like the sea.
Place a large stockpot or Dutch oven over medium-high heat and add the oil. Place the cornmeal, flour, creole seasoning and salt in a large bowl and whisk to combine.
Use a candy or deep-fry thermometer to test the oil temperature and when it has reached 375 degrees, carefully add the oysters, one at a time. Let the oysters fry for about 2-3 minutes, stirring occasionally or until they are golden brown and the edges are curled.
Line a baking sheet with a non-stick mat or lightly oiled parchment paper. Add the garlic, curry leaves, fenugreek, cumin, mustard, cloves, and nutmeg, and cook several minutes more until the mixture has browned.
Pour in the stock and continue to cook as needed to reduce by three-quarters, about 10 minutes. Strain the liquid through a fine-mesh sieve into a small saucepan, stir in the chives, and keep warm on low heat.
Add the fillets to the pan and cook them until golden brown, about 3 minutes per side, until just beginning to flake. Putting it all Together If you have 4 large shallow bowls, use them to plate the dish.
*****Note: I just wanted to note (based on a couple of reviews) that this fish is not supposed to have a crispy breading on it, so if that is what you are looking for or expecting, you might want to try something else or alter it to suit your tastes. As written, the breadcrumbs are meant to be soft, almost like a thin coating of stuffing.
Commonly found in coastal Florida waters, grouper is a mild flavored white fish. Its firm texture makes it great choice for sandwiches, whether fried, grilled, broiled or pan seared, and you’ll find this Florida specialty on restaurant menus throughout the state.
Cut the fish into 4 uniformly sized pieces, season both sides with salt and pepper and set aside. To serve, line each roll with romaine lettuce leaves, add a tomato slice and a piece of fish and top with the Mojo Mayo.
A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food.