Ingredients:

  • 1/2 cup mayonnaise
  • 1 tbsp capers, minced
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon juice
  • 1/2 tsp smoked paprika
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1½ lb grouper fillets, cut into 4 sandwich-sized portions
  • 2 large eggs, beaten
  • 1/2 cup neutral oil
  • 4 brioche buns, split and toasted
  • 4 slices beefsteak tomato
  • 4 leaves butter lettuce

Instructions:

  1. In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp minced capers, 1 tbsp chopped dill, 1 tsp lemon juice, and 1/2 tsp smoked paprika; stir until smooth and refrigerate until assembly.
  2. Set up a dredging station with three bowls: place 1/2 cup all-purpose flour in the first bowl, 2 beaten eggs in the second bowl, and a mixture of 1/2 cup yellow cornmeal, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper in the third bowl.
  3. Pat the 1½ lb grouper fillets completely dry with paper towels. Dip each piece into the flour, shaking off the excess, then dip into the beaten eggs, and finally press firmly into the cornmeal mixture until fully enveloped.
  4. Heat 1/2 cup neutral oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Carefully lay the fillets in the pan and cook for 4–6 minutes per side until they reach a deep golden brown color and an internal temperature of 145°F (63°C). Transfer fillets to a wire rack for 2 minutes to rest.
  5. Spread a generous dollop of the prepared sauce on each toasted brioche bun. Layer butter lettuce and a slice of beefsteak tomato, then place the hot grouper fillet on top. Close the sandwich and serve immediately.