The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
- 1/2 cup cornmeal
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon chile powder
- 2 egg whites, lightly beaten
- 2 teaspoon corn oil
- 4 grouper fillets (about 5 ounces each)
- 4 bakery-quality bolillo rolls or hamburger buns, toasted or grilled
- Shredded iceberg lettuce as needed
- Tartar sauce and coleslaw, to taste
- Goat Pepper (or any habanero) hot sauce, to taste
- Combine the cornmeal, flour, paprika, and chile powder in a shallow bowl. Place the egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in the egg whites, then again in cornmeal mixture.
- Place the fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
- Heat the oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season them to taste with salt and pepper.
- On the bottom half of each bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Add the hot sauce to taste, place the top of the bun onto the lettuce and slaw and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.