Entrée: United States – Grouper Sandwich

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 15 min

Total 40 min

Ingredients

1 / 2 cup (120 ml) mayonnaise
2 tbsp (30 ml) finely chopped dill pickles or cornichons
1 tbsp (15 ml) chopped capers (optional)
1 tbsp (15 ml) fresh lemon juice
1 tsp Dijon mustard
1 tbsp finely chopped fresh dill or parsley
1 / 2 tsp hot sauce (optional)
Pinch kosher salt and black pepper
4 skinless grouper fillets (4 to 6 oz / 115 to 170 g each, about 1 / 2 to 3 / 4 inch thick)
1 cup (120 g) all-purpose flour
1 tsp kosher salt, plus more for finishing
1 / 2 tsp black pepper
1 tsp paprika (smoked or sweet)
1 / 2 tsp garlic powder
1 / 4 tsp cayenne pepper
2 large eggs
2 tbsp (30 ml) milk or water
1 1 / 2 cups (150 g) panko breadcrumbs (or crushed saltines)
1 / 2 cup (60 g) fine cornmeal (optional, for extra crunch)
About 3 cups (720 ml) neutral oil for frying, such as peanut, canola, or vegetable
Lemon wedges, for serving
4 brioche or potato buns
2 tbsp (30 g) unsalted butter, softened
Lettuce leaves
Sliced ripe tomato
Thinly sliced red onion
Dill pickle chips

Instructions

Make the tartar sauce: In a small bowl, combine mayonnaise, chopped pickles, capers, lemon juice, Dijon, dill or parsley, hot sauce if using, and a pinch of salt and pepper. Mix until smooth, cover, and refrigerate until ready to use.
Set up breading stations: In one shallow dish, whisk flour with 1 teaspoon salt, black pepper, paprika, garlic powder, and cayenne. In a second dish, beat the eggs with the milk or water. In a third dish, combine panko and cornmeal (if using).
Prep the fish: Pat the grouper fillets dry with paper towels. Working one piece at a time, dredge in seasoned flour (shake off excess), dip in egg, then press into the panko mixture to coat all sides. Transfer to a wire rack and let sit 5 to 10 minutes to help the crust adhere.
Heat the oil: Pour 1 to 1.5 inches of oil into a heavy skillet or Dutch oven and heat to 350 F over medium-high heat. Adjust heat as needed to maintain temperature.
Fry the fillets: Fry 2 at a time without crowding, 3 to 4 minutes per side, until deep golden and the fish flakes easily and reaches 135 to 140 F internal temperature. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt. Keep warm in a 250 F oven while you cook the remaining fillets.
Toast the buns: Split the buns and spread the cut sides with butter. Toast cut-side down in a skillet or under a broiler until golden.
Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Layer lettuce and tomato on the bottom bun, add a fried grouper fillet, then top with red onion and pickle chips. Add a squeeze of lemon, cap with the top bun, and serve immediately with extra tartar sauce and lemon wedges.