Grouper fillets cut into 'finger' sizes
Beer
Flour
Salt & Pepper
Marinate grouper pieces in beer 1 hour. Dry fish well, pressing between absorbent paper. Roll in seasoned flour and shake off excess flour. Fry in hot oil or other fat to a depth of not more than 1/8". Fry quickly, turning once. Allow approx. 10 min cooking time, depending thickness of the slices. Drain on absorbent paper. Serve with tartar sauce or any fish sauce preferred, and/or lemon slices.
No comments:
Post a Comment