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Grouper Nuggets

Grouper Nuggets

Coastal Living SEPTEMBER 2001

  • Yield: about 8 appetizer or 5 to 6 main dish servings

Ingredients

  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 (1 1/2-pound) grouper fillet, cut into 1- by 2-inch nuggets
  • 1 cup all-purpose flour
  • 1 cup dry Italian breadcrumbs
  • 2 tablespoons cornstarch
  • 8 crackers, crushed*
  • 2 teaspoons quick-cooking grits
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 teaspoon chili powder
  • Canola oil
  • Herbed Tartar Sauce

Preparation

Stir together eggs and milk, and pour over fish nuggets; chill for 1 to 3 hours.

Combine flour and next 9 ingredients in a heavy-duty zip-top plastic bag. Add one-third of grouper nuggets, and shake to coat; repeat process twice. Chill coated nuggets for 30 minutes.

Pour oil to a depth of 2 inches in a large skillet; heat to 350°.

Recoat nuggets with remaining breading mixture, and fry in batches for 4 to 6 minutes, turning once. Serve with Herbed Tartar Sauce.

*In testing, we used Saltine crackers.

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Grouper Nuggets Recipe

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