Entree: United States – Florida (Southern United States) – Florida Grouper Sandwich

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 25 min

Ingredients

- 4 grouper fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g), skin removed if desired
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) yellow cornmeal
- 1 1/2 tsp (7 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (3 g) garlic powder
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 cup (240 ml) vegetable oil or peanut oil, plus more for shallow frying (about 1–2 cups / 240–480 ml total depending on pan)
- 4 soft sandwich buns (brioche or kaiser), approx. 2.5–3 oz (70–85 g) each
- 4 large lettuce leaves (butter or romaine)
- 2 medium tomatoes, sliced, approx. 8 oz (225 g) total
- Dill pickle slices (optional)

Tartar sauce:
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 g) dill pickle relish
- 1 tbsp (15 ml) lemon juice (fresh)
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (1 g) hot sauce (optional)
- Pinch salt and pepper

Lemon cabbage slaw:
- 4 cups (320 g) shredded green cabbage
- 1 medium carrot, grated, about 3 oz (85 g)
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice (fresh)
- 1 tsp (4 g) granulated sugar
- 1/4 tsp (1 g) kosher salt
- Freshly ground black pepper to taste

Oven fries (optional starch):
- 1.5 lb (680 g) russet potatoes, cut into 1/3–1/2 inch (8–12 mm) fries
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (1.5 g) smoked paprika

Instructions

Short Description:
A classic Florida sandwich of lightly battered and fried local grouper served on a soft bun with crisp lettuce, ripe tomato, and tangy tartar sauce, accompanied by lemon cabbage slaw and oven fries for a complete coastal meal. Bright citrus and a crunchy cornmeal crust keep the profile sunny and regional.

Regional Notes:
This Florida coastal version favors fresh local grouper and a cornmeal-forward fry for a crisp, slightly gritty crust common in Gulf- and Atlantic-coast beach towns. Served on a soft bun with tartar sauce and simple lemony slaw, it differs from inland or Cajun versions that more often use blackening spices or grilling.

1. Prepare tartar sauce: in a small bowl combine mayonnaise, dill pickle relish, lemon juice, Dijon, hot sauce (if using), and a pinch of salt and pepper. Refrigerate until assembly.
2. Make slaw: in a medium bowl toss shredded cabbage and grated carrot with mayonnaise, lemon juice, sugar, salt, and pepper. Adjust acidity or sweetness to taste and refrigerate until serving.
3. If making oven fries, preheat oven to 425°F (220°C). Toss potato fries with olive oil, salt, pepper, and smoked paprika on a baking sheet in a single layer. Bake 30–35 minutes, turning once, until golden and crisp; keep warm.
4. Set up dredging stations: whisk eggs and buttermilk together in a shallow bowl. In a second shallow bowl combine flour, cornmeal, 1 tsp salt, 1/2 tsp black pepper, smoked paprika, cayenne, and garlic powder.
5. Pat grouper fillets dry with paper towels and season lightly with remaining 1/2 tsp salt and 1/2 tsp black pepper.
6. Heat 1/2–1 inch (12–25 mm) of vegetable oil in a large skillet over medium-high heat until oil reaches 350–365°F (175–185°C) or a cube of bread browns in about 30 seconds.
7. Working one at a time, dip each fillet into the egg-buttermilk, letting excess drip off, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere.
8. Fry fillets: carefully place coated fillets in hot oil and fry 3–4 minutes per side (depending on thickness) until golden brown and the fish flakes easily and reaches 145°F (63°C). Do not overcrowd the pan; fry in batches if needed. Transfer to a wire rack set over a baking sheet to drain and keep warm in a low oven (200°F / 95°C) if needed.
9. Toast buns lightly in a dry skillet or under a broiler for 1–2 minutes until just golden.
10. Assemble sandwiches: spread 1–2 tbsp (15–30 g) tartar sauce on the bottom bun, add lettuce leaf, 1 fried grouper fillet, 2 tomato slices, and pickle slices if desired. Finish with a spoonful of tartar on the top bun and close.
11. Serve each sandwich with a portion of lemon cabbage slaw and oven fries on the side. Provide lemon wedges for squeezing over the fish and extra tartar sauce for dipping.