Crispy Grouper Sandwich
(from cokerlj’s recipe box)
THIS WAS RESTAURANT WORTHY! I found this recipe on the internet…I had some nice grouper. They did not give amounts unless I joined their site so I “winged” the sauce. My husband was IMPRESSED! So was I!
I think this would work good for Snapper, red or black Drum, Catfish, many other fish.
Source: Linda Coker
Categories: Fish, Sandwiches
Ingredients
- A nice piece of Grouper sliced 1 inch thick.
- A Hoagie bun or I used a Bonillo Bun.
- Lettuce
- Tomato
- I think some thinly sliced red onion would be nice.
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- For Grouper:
- Flour
- Egg
- Milk
- Panko Bread Crumbs
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- For Sauce: (I winged it...went by taste. It was damn good! We think it would be a great "tarter sauce" for fried fish.) All amounts are approximate depending on number of sandwiches you make.
- 1/2-2/3 cup Hellman's Mayo
- 1/4 cup approx. sour cream
- 2-3 tablespoons buttermilk
- 1/4+ teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/8-1/4 teaspoon Cajun seasoning (Tony's)
- Dash of hot sauce
- juice from a wedge of lemon
- 1 small-medium jalapeno (I tried to "char" it, but ended up just removing seeds and finely mincing it...about 1 tablespoon.)
- 2-3 tablespoons finely diced celery
Directions
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First char your jalapeno, let cool, remove seeds and mince.
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Mix together all the other ingredients in a small bowl.
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Add diced celery and jalapenos. Set aside in fridge.
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Slice grouper 1 inch thick, salt. Dredge in flour, egg wash (using the egg and milk). Then roll in Panko bread crumbs.
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Fry until done, place on paper towel to drain.
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Build your sandwich: Put some sauce on one side of bun. Layer lettuce, tomato, onion if desired. Top with nice pieces of fried grouper. Drizzle a little extra sauce on the groper.
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Serve with a lemon wedge for those who like to add a little lemon on their fish.