Canola or corn oil for deep-frying 1 (16-ounce) beer, bottled 1 large egg, lightly beaten 1½ cups all-purpose flour ½ cup cornmeal 1 teaspoon baking powder kosher salt 2 pounds grouper fillets, cut into 4 pieces black pepper, freshly ground 4 hamburger buns, toasted ½ cup tartar sauce 1 medium tomato, thinly sliced iceberg lettuce, shredded dill pickle chips hot sauce for serving Try Amazon Fresh Any Southern beach town overlooking the Gulf of Mexico should have a few places that make a great fried grouper sandwich.
1 In a large, heavy pot or Dutch oven, heat 3 inches of oil to 370 °F. 2 In a large bowl, whisk together the beer, egg, flour, cornmeal, baking powder, and 1 teaspoon salt.
When they’re golden brown, remove to a paper towel–lined baking sheet and keep warm in the oven while the rest of the fish fries. The herbal intensity of rosemary bathes the fish in smoke-kissed flames that mingle with Cajun spice and a zesty lemon vinaigrette to create “perfection on a bun.” The crisp bun, crunchy lettuce, vinegary pickled red onion, and creamy rémoulade all combine to redefine the term “fish sandwich forever.
Grouper is one of my favorite of the Gulf finish varieties, and Louisiana coastal waters are the source for some of the tastiest. Lance Nacho stands dockside by his fishing vessel Anne Marie.
With his ever-present straw hat to keep the South Louisiana sun at bay, Lance is easy to spot. Lance fishes the Gulf waters out of his dockside home in Monte gut, LA, in Terrebonne Parish.
These days, his son David captains the Anna Marie, while his nephew Jake captains the Marissa Julie, a converted shrimp boat that now brings in gulf finish. Most fishermen specialize in one seafood product; Lance is diversified with a variety of finish, including red snapper, tile fish, grouper cheeks, and snapper collar among his catch. One click on this website will open up a world of fresh seafood resources close to you.
Buying Lance’s fish is simple, with just an online search at the Louisiana Direct Seafood website. The page posts product details and contact information for processors and fishermen that sell to the wholesale market.
With one click, buyers can connect with Louisiana seafood sources along the coast and determine product availability, minimum quantities, and price. For a spread, I mix up a simple Creole rémoulade with an extra dose of spicy horseradish.
I love to garnish this sandwich with pickled red onion, which is quick and easy to make. And finally, I season my grouper fillets with a light sprinkle of Cajun spice and a brush of lemon vinaigrette.
But here’s the kicker: I grill my fish fillets in a wire basket lined with stalks of fresh rosemary. I find that the basket cradles the fish’s fragile flesh, and the rosemary provides a barrier that creates smoke and enormous flavor.
4 (6-ounce) grouper fillets, such as yellow edge grouper 2 tablespoons Acadian Table Cajun Seasoning Blend, see recipe here 4 stalks of fresh rosemary 4 brioches buns 4 lettuce leaves Potato chips, for serving In a mixing bowl, add the lemon juice, mustard, sugar, and black pepper.
Whisk in the mustard, Worcestershire, hot sauce, seasoning blend, paprika, lemon juice, and horseradish. Add the garlic, capers, relish, celery, parsley, and green onion.
In a container with a lid, add the sliced onion, vinegar, sugar, and stir to combine. Brush the fillets with the lemon vinaigrette and sprinkle liberally with Cajun seasoning blend.
Place the basket on top of the hottest part of the grill with the rosemary side down. Add a lettuce leaf and top with a portion of the pickled red onions.
I love grouper, but any white flaky Gulf fish (snapper, black drum, or redfish) will work for this sandwich. YOUR SEAT AT THE TABLE: If you like this Louisiana cooking story and recipe, then accept my invitation to subscribe by entering your email at the bottom or top right of this page.
It’s also just the sort of thing you need in your wheelhouse as you travel to your family camp or favorite spot along the Gulf Coast this summer. A fresh grouper fillet is hefty enough to hold its shape when pan-fried and flavorful enough to not get lost among the bread and trimmings.
This recipe uses soft ciabatta rolls and straightforward garnishes of butter lettuce, tartar sauce, pickle slices and red onion, but the sky is the limit on how you choose to dress yours. Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States.
The grouper fish has firm, yet flaky flesh with a mild and unique flavor. It takes on seasonings very well and cooks nicely on a George Foreman Grill.
Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful. A 3.5 ounce serving of grouper is only 92 calories and contains only .2 grams of saturated fat.
Selenium is helpful in raising HDL cholesterol levels and in warding off diseases such as cancer. Vitamin B-12 is critical for a properly functioning nervous system and for maintaining adequate energy levels.
It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. In this basic recipe we’ll season well first and allow the fish to rest or marinate for a bit.
4 soft buns, such as hamburger buns 1-1/2 TBS butter at room temperature Juice from 1/4 lemon 4 TBS mayonnaise (approximately) 12 thin pickle slices 4 leaves of crisp romaine or iceberg lettuce 4 thin slices of ripe tomatoes Grilled grouper as directed above Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open.
Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles. If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
3 or 4 medium white potatoes Extra virgin olive oil (Too) to coat Sea salt and cracked pepper to taste Slice into 1/4” thick rounds and coat all sides with Too, salt, and pepper.
1/2 head of green cabbage 2 large carrots 1-1/2 cups mayonnaise 3 TBS sugar 3 TBS white wine vinegar 1/2 tsp sea salt 1/2 tsp ground pepper In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
Add the shredded vegetables to the bowl and toss to coat with the dressing. Grouper is a versatile fish that is eaten year round in the south.
What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay. What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle.
If alcohol is not on your thing, I recommend a tart homemade lemonade with grouper. There are few things as Floridian as Key lime pie, but the search for the perfect grouper sandwich may be one of them.
There’s nothing better than a day at the beach followed by a perfectly fried or blackened slice of heaven on a bun. While we continue to feature destinations that make our state wonderful, please take proper precautions or add them to your bucket list to see at a later date.
We're focusing on these ridiculous grouper sandwiches, but you can't go wrong with anything on the menu here. To learn more, visit the website for Fish Shack in Lighthouse Point.
To each own when it comes to the whole fried/blackened/grilled dilemma, but we do have to say the blackened grouper sandwiches at Big Ray's are legendary. If it weren't for these sandwiches, homemade onion rings could easily be the star of the show.
For more information, visit the website for Big Ray's Fish Camp in Tampa. Check out Big Water Fish Market's website to learn more.
Obviously, the fish and chips is the most popular choice, but you can't go wrong adding a bun. To learn more, visit the website for Gulf Coast Grouper & Chips in Naples, Florida.
It can be a challenge to dine out when you have kids, but Peg Leg's is super family friendly, with lots to see and do while you wait. To learn more, visit the website for Peg Leg Pete's in Pensacola Beach.
The fresh, flaky grouper here is only matched by the view of Sarasota Bay. Check out the website for Dry Dock Waterfront Grill to learn more.
If you're in the area, and you're searching for a laid-back spot with an incredible view and the best grouper sandwich in town, this is the place to go. The place may be small and unassuming compared to other nearby options, but don't pass it by, because this is the best grouper around.
For more information, visit the Facebook page for The Boardwalk Grill in Madeira Beach. Check out some of our favorite hole in the wall restaurants that are worth going off the beaten path for.
Address: 5121 Gulf Dr, Panama City, FL 32408, USA If you need more dining inspiration, check out our list of the best sandwiches in Florida.
For an amazing lunch, head over to Masada’s Original Hoagies in Broward. If it’s BBQ you’re after, head to The Red Top Pit Stop in Lakeland.