Grouper Fingers

Recipe from

Coastal Living


1 1/4 pounds grouper fillets (or any firm white fish)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1 1/2 cups saltine cracker crumbs (about 30 saltine crackers)


Cut fish into 3-by-1/2-inch strips.

Combine flour, salt, and pepper. Dredge fish in flour mixture, shaking off excess. Dip in egg, and roll in cracker crumbs, shaking off excess crumbs. Place on a baking sheet. Cover and chill at least 1 hour.

Pour oil to depth of 2 inches into a Dutch oven. Heat to 375°. Fry fish fingers in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately with Tropical Tartar Sauce.

May 1997
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