Blackened Grouper Louisiana Fish Fry
Fry the Grouper: In a cast iron skillet, heat about ½ inch of vegetable oil over medium-high heat. Carefully place the coated grouper fillets into the hot oil. Fry for 3-4 minutes on each side, or until the coating is golden brown and the fish flakes easily with a fork. Internal temp should be 145'F.
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Add the pieces of fish and let them marinate for about 30 minutes. While the grouper is soaking in the buttermilk mixture, add the cornmeal, flour, Creole seasoning, and salt to a large shallow bowl or pie plate. Use a whisk or fork to combine. Remove a piece of fish from the buttermilk and let any excess drip off.
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Grouper fillets: the star of this show. You need four skinless grouper fillets, four to six ounces each, that are one-half of an inch thick. Spices: you will need paprika, cayenne pepper, black pepper, ground cumin, garlic powder, onion powder, and kosher salt for the blackened fish seasoning. Herbs: dried oregano and dried thyme are key ingredients in the blackened seasoning.
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Step 1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350º. Whisk together milk, egg, and 1/4 cup water in a large bowl. Advertisement. Step 2. Sprinkle fillets with seasoned salt. Dredge fillets in flour; dip in milk mixture, and dredge in flour again. Fry fillets, in batches, in hot oil 3 minutes on each side or until golden brown.
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Deep Frying the Grouper. Now that your grouper fillets are prepped and your batter is ready, it's time to start deep frying. Fill a deep pot or a deep fryer with vegetable oil and heat it to 375°F (190°C). The oil should be hot enough to quickly cook the fish and create a crispy exterior.
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Fried Grouper can also be cooked in the oven or on a grill. Bake for 12 minutes at 450 degrees Fahrenheit, place aluminum foil underneath fish to catch any drippings after 10 minutes. To achieve best results, use filets about ½ an inch thick and weigh about 6 oz each.
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Add the grouper to the buttermilk mixture and coat it well. In a separate bowl, combine cornmeal and flour. Coat the grouper fillets on both sides with the corn flour mixture. Heat at least 1 inch of the oil in a skillet or a Dutch oven to 375°F. Fry the fish for a few minutes until it is crispy and golden brown.
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Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through.
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Season lightly with salt and pepper and then coat with bread crumbs. Preheat the air fryer to 400 degrees F for 5 minutes. Spray the air fryer basket with nonstick spray. Place the grouper fillets in the air fryer basket and spray with cooking spray. This will help give it some color. Cook for 8 minutes flipping halfway or until the fish is flaky.
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4. Blackened Grouper. This next grouper recipe is again so simple but so tasty. All you need are a few spices from your herb rack to great the blackened seasoning that you'll then rub into your grouper fish. This takes only 20 minutes to prepare, which is great for those who do not feel too confident in the kitchen.
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The oil should have a little sizzle before adding the fish. Fry the grouper cheeks on each side for about 1-2 minutes, or until the fish reaches an internal temperature of 145 degrees F. Using a slotted spoon, remove fish when fully cooked, then set them on a wire rack for 3-4 minutes to drain. Season with salt and pepper.
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Arrange your grouper steaks or fillets in a single layer on a baking sheet. Lightly brush each side with olive oil. This fish is low in fat, so it will dry out quickly without the olive oil. Season to taste with salt, pepper, and other seasonings. Bake for 12 to 15 minutes, or until the fish flakes with a fork.
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Beat the eggs, salt and cayenne together in a shallow dish. Add the salt and pepper to taste to the flour. Place the flour mixture and cornmeal in separate shallow dishes. Dredge each fillet in the flour mixture and dip in egg wash. Dredge again in cornmeal. In a deep fry pan, heat 1 inch of the oil to 375 degrees F.
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1. Heat 1 tablespoon (15 ml) of olive oil in a skillet and dry the fillets. Set a heavy skillet on the stove and pour in the oil. Turn the burner to medium-high and heat the oil until it shimmers. While the oil heats, set 2 pounds (0.91 kg) of grouper fillets on a plate and pat them dry with a paper towel.
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Step 3 - Season Grouper - Brush both sides of the fresh grouper with the melted butter (do not use all the butter). Season both sides of the fish fillets with salt and pepper and garlic powder. Melt butter in a small bowl. Step 4 - Grill - Place the fish on the grill. Close the lid and cook for 4-5 minutes.
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Whisk eggs in one bowl, add flour to another, and combine panko breadcrumbs, dill, and a pinch of pepper in the last bowl. Preheat the air fryer to 400* for 5 minutes. Dredge grouper in flour, dip in the eggs, and roll in breadcrumbs. Set breaded grouper on a baking sheet as you work. Add grouper to the air fryer basket and spray lightly with.
