Pan Fried Grouper. Combine eggs and 2 tablespoons cold water in a pie dish and beat lighty with a fork. Combine the flour, salt, pepper and cayenne in another bowl and mix well. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides. Place them on a platter - not touching - to let dry for 5 minutes.
And the great news is that grouper even does amazingly well in chowder! This grouper chowder recipe contains, onions, bell pepper, potatoes, tomatoes, lime juice and spices that make it extra wholesome and rewarding. This Caribbean cuisine simply makes you feel pampered — something that you truly deserve after a day’s work or a tiring routine.
Red snapper, sea bass, flounder, cod, and halibut are all mild-tasting fish and can be substituted for grouper. If you use frozen fillets, make sure they are completely thawed. Dry them off with paper towels before adding it to the buttermilk. When purchasing grouper plan on about six ounces of raw fish per person.
You’ll combine crab, bell peppers, and cheese for the crust. Breadcrumbs are also key to help with binding. 23. Crab-Stuffed Grouper You can stuff your grouper with crab, too! This one comes packed with lump crab, cheese, and Old Bay seasoning. A creamy cheese is key to getting the flavors and consistency just right.