Ingredients:

  • 5 lbs Grouper Fillets (skin off), cut into 6-8 manageable pieces
  • Kosher Salt & Black Pepper, to taste
  • 1 cup Buttermilk (full-fat preferred)
  • 2 Large Eggs, lightly whisked
  • 1 tsp Hot Sauce (e.g., Frank's or Tabasco)
  • 5 cups All-Purpose Flour
  • 1/2 cup Fine Cornstarch or Rice Flour
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper
  • 1 Tbsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cups Neutral High Smoke Point Oil (Peanut, Canola, or Vegetable oil recommended)

Instructions:

  1. Prep the Fish: Pat the grouper fillets very dry with paper towels. Season lightly with salt and pepper.
  2. Set up Wet Dredge: In the first bowl, whisk together buttermilk, eggs, and hot sauce.
  3. Set up Dry Dredge: In the second bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper until perfectly uniform.
  4. Coat the Fish: Working one piece at a time, dip the grouper first into the Wet Dredge (shake off excess), then transfer directly to the Dry Dredge. Press the flour mixture firmly onto all surfaces of the fish.
  5. Double Dip (The Key to the Crunch): Return the coated fillet briefly to the Wet Dredge (just a quick dip), and then back into the Dry Dredge. Press firmly again. This creates the rugged, crispy texture.
  6. Chill: Place the dredged fillets on the wire rack and chill in the refrigerator for a minimum of 15 minutes. This sets the coating and prevents it from falling off during frying.
  7. Heat the Oil: Pour the oil into a Dutch oven or deep fryer. Attach a thermometer and heat slowly until the temperature reaches a steady 365°F (185°C).
  8. Fry in Batches: Carefully lower 2-3 pieces of fish into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes, flipping halfway through, until the crust is deep golden brown and the internal temperature of the fish registers 145°F (63°C).
  9. Drain and Season: Remove the fried fish with a slotted spoon and immediately place it on the wire rack to drain excess oil. Immediately sprinkle with a small pinch of fine sea salt while still piping hot.
  10. Repeat: Return the oil temperature to 365°F (185°C) between batches before frying the remaining fish.
  11. Serve Hot: Serve immediately while the crust is at its absolute crispiest, perhaps with coleslaw and tartar sauce.