Grouper: Cornmeal-Crusted Grouper
Source of Recipe
From "Bon Appétit, Y'all" by Virginia Willis
"Cornmeal-coated fried fish is a product of modest country living: fish were free and cornmeal was cheap. This fried grouper also makes an excellent fish sandwich accompanied by homemade mayonnaise, lettuce, and tomato. Or you can dress it up by serving the fish on a bed of slaw. Fried fish with grits is another Southern classic that is good for breakfast, lunch, and dinner. If grouper is unavailable (which is likely, since it is overfished), or you would like to use a more sustainable fish, try mahi-mahi, wild striped bass, or wreckfish."
List of Ingredients
◦ ¾ cup fresh or panko (Japanese) breadcrumbs
◦ ¾ cup white or yellow cornmeal
◦ ¼ teaspoon cayenne
◦ Coarse salt and freshly ground black pepper
◦ 2 large eggs, lightly beaten
◦ 4 to 6 (6-ounce) grouper fillets (about ¾ inch thick)
◦ 6 tablespoons canola oil
◦ Lemon wedges, for garnish
Preheat the oven to 500° F. Position an oven rack in the upper third of the oven.
Combine the breadcrumbs, cornmeal, cayenne, ¼ teaspoon of salt, and ¼ teaspoon of pepper in a large sealable plastic bag, and shake to mix. Place the beaten eggs in a shallow dish.
Season the fish with salt and pepper on both sides. Working with one fillet at a time, place the fish in the bag and shake to coat well with crumbs. Dip the fish into the eggs, then shake in the crumbs again to coat. Transfer the fish to a plate.
In a large, heavy-bottomed, ovenproof skillet (preferably cast-iron), heat 3 tablespoons of the oil over high heat until hot, but not smoking. Fry the fillets until the undersides are golden brown, about 1 minute. Turn, add the remaining 3 tablespoons oil, and cook 1 minute more. Put the skillet in the upper third of the oven and bake until the fish are just cooked through, about 5 minutes.
Remove from the oven and serve immediately with lemon wedges.
Serves 4 to 6