Ingredients:

  • 4 Grouper Fillets (approx. 6 oz/170g each), skin off
  • 2 Tbsp Kosher Salt (for brine)
  • 4 cups Cold Water (for brine)
  • 1 Tbsp Lemon Zest, finely grated
  • 1 cup All-Purpose Flour
  • 1/2 cup Fine Yellow Cornmeal
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Kosher Salt (for dredge)
  • 3 cups Neutral Oil (e.g., Canola or Grapeseed), for frying
  • 1 Tbsp Unsalted Butter (optional)

Instructions:

  1. Prepare the Fish and Brine: Slice the grouper fillets into manageable 4-6 oz portions, ensuring uniform thickness. Dissolve 2 Tbsp of salt in the cold water. Submerge the fish and let it rest for 30 minutes (optional but recommended). Remove fish, rinse briefly, and thoroughly pat the fish completely dry using kitchen paper or a clean tea towel. This step is vital for crispness.
  2. Prepare the Dredge and Oil: In a shallow dish, whisk together all ingredients for the Crispy Dredge (flour, cornmeal, spices, salt, and pepper). Pour the neutral oil into a heavy-bottomed skillet to a depth of about 1 inch (2.5 cm). Heat over medium-high heat until the oil temperature registers 350°F (175°C).
  3. Coat the Fillets: Take one dried fillet and press it firmly into the coating mixture, ensuring both sides and edges are completely covered. Pat off any excess flour. For an optional extra crunchy crust, briefly dip the dredged fillet into a bowl of cold water (3 seconds maximum), shake off excess water, and immediately dredge it a second time in the dry mixture. Place the coated fillets on a clean plate.
  4. Fry the Grouper: Carefully lower the coated fish into the hot oil using tongs. Cook in small batches of 2-3 fillets maximum to avoid dropping the oil temperature. Fry undisturbed for 3–4 minutes, or until the edges begin to turn deep golden brown.
  5. Flip and Finish: Carefully flip the fish and fry the second side for another 2–3 minutes. The fish is done when the crust is a rich golden colour and the internal temperature reaches 145°F (63°C). In the final minute of cooking, you may drop the 1 Tbsp of butter into the pan, baste quickly, and sprinkle the fresh lemon zest over the fish just before removal.
  6. Drain and Serve: Remove the fish immediately from the oil and place it on a wire rack over a baking sheet (do not use paper towels). Immediately sprinkle the hot fish lightly with extra sea salt or flake salt. Allow to rest for 1-2 minutes before serving.