Pour 2 cups of all-purpose flour in a separate bowl When the oil is completely hot in the frying pan you can dip the grouper strips into the eggs' mixture until fully coated.
Squeeze the other half of fresh lime over the fish. If you have a question about this recipe, ask it here to get a reply from the cook pad community.
In the first bowl put the flour, salt and pepper. In the second bowl put the eggs mixed with the 1 teaspoon of water and the hot sauce.
Heat the oil until hot and it registers 350 F. Fry the grouper fingers until slightly brown. A well known fish dish of the cuisine of the Bahamas and the Caribbean, GrouperFingers is a delicious appetizer that is quick and easy to prepare.
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Lightly fried and well-seasoned, these grouper bites are perfect for an appetizer or main course at your next socially distant gathering. Try it out with a creamy tartar sauce or in a salad for a great lunch.
If you don’t already have the ingredient list on hand, you can easily source these items at your local grocery store. Lightly beat the eggs, then stir together milk and pour over the grouper bites.
Next, combine flour, breadcrumbs, cornstarch, grits, salt, pepper, garlic, oregano, and chili powder in a gallon-sized plastic bag with a sturdy top. Then, in a large cast-iron skillet, pour 2 inches of canola oil and heat to 350 degrees.
Add the grouper bites carefully so that you don’t splash the hot oil! Foodnetwork.com Get Grouper with Fennel and Olive Relish Recipe from Food Network...
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Allrecipes.com This recipe for smoked fish dip is world-class, puts most others to shame, and is served in several ... One of my absolute favorite fish species to cook and eat is grouper.
The meat texture is light and firm which allows for numerous cooking techniques. The grouper is simply an excellent fin fish for cooks and home chefs to work with, since the meat is so forgiving and delicious.
First thoroughly rinse the grouper finger cutlets with fresh water to cleanse the meat. Next take a plastic or brown paper bag and pour in corn meal mix.
Then gently take out one at a time, while tapping against the bag to shake off excess corn meal, and place into the hot grease. Take out of skillet and place onto a plate that has been draped with paper towels, to soak up excess cooking oil.
Baked pears with a sweet orange and ginger sauce, and crunchy walnuts. Place the pear halves, cut side up, in a baking dish.
In a small bowl, combine the gingersnaps, walnuts, and the margarine or butter. Baked pears with a sweet orange and ginger sauce, and crunchy walnuts.
Place the pear halves, cut side up, in a baking dish. In a small bowl, combine the gingersnaps, walnuts, and the margarine or butter.
2) In a large sauté pan heat the olive oil over a high flame, not quite to smoking point. Rub the meaty part of the prawn with half the olive oil, then sprinkle the flesh with the seafood seasoning.
2) Heat the remaining oil in a large nonstick sauté pan until just about smoking. Add the butter, then carefully place the prawns' meat side down in the pan.
Add the spring onion, red pepper, spices and egg. This may be done a day ahead of time; if so cover the cakes and store in the refrigerator.
Lightly dust both sides of the cakes with seasoned flour and place them in the pan to brown. 5) When the cakes are brown on both sides, place them on a baking tray and put them in the oven for 7 minutes, or until heated through.
Gently toss the Frisbee with the dressing mix and divide among the 6 plates. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning.
Add the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. For the dish assembly: 1) Place the black-eyed pea cakes in the center of each plate.