📝 About This Recipe
Transport your senses to the sun-drenched shores of the Caribbean with these golden, crispy Grouper Fingers. This coastal specialty features firm, succulent grouper fillets marinated in citrus and spices, then double-dredged in a seasoned panko crust for the ultimate crunch. It is a quintessential island snack that perfectly balances the sweetness of fresh seafood with the vibrant heat of the tropics.
🥗 Ingredients
The Fish and Marinade
- 1.5 pounds Fresh Grouper Fillets (skinned and cut into 1x4 inch strips)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Garlic Powder
- 1 teaspoon Old Bay Seasoning
The Breading Station
- 1 cup All-Purpose Flour (for the initial dredge)
- 2 large Eggs (beaten with a splash of water)
- 2 cups Panko Breadcrumbs (Japanese style for extra crunch)
- 1/2 teaspoon Dried Oregano (crushed)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 2 cups Vegetable Oil (for shallow frying)
Key Lime Remoulade
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Key Lime Juice (or regular lime juice)
- 1 tablespoon Capers (drained and finely chopped)
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Hot Sauce (Caribbean Scotch Bonnet style preferred)
👨🍳 Instructions
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1
Pat the grouper strips thoroughly dry with paper towels; removing moisture is the secret to a crispy crust.
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2
In a medium bowl, toss the grouper strips with lime juice, garlic powder, and Old Bay. Let them marinate for 10-15 minutes in the refrigerator.
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3
Prepare your remoulade by whisking together the mayonnaise, lime juice, chopped capers, Dijon, and hot sauce. Cover and chill until serving.
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4
Set up three shallow dishes: one with flour, one with the beaten eggs, and one with the panko mixed with oregano and cayenne.
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5
Dredge a piece of fish in the flour, shaking off any excess so only a thin coating remains.
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6
Dip the floured fish into the egg wash, ensuring it is fully submerged.
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7
Press the fish firmly into the panko crumbs, coating all sides evenly. Place on a wire rack and repeat with all strips.
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8
In a large heavy-bottomed skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C).
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9
Carefully place 4-5 grouper fingers into the hot oil, being careful not to crowd the pan which would lower the oil temperature.
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10
Fry for 2-3 minutes per side until the breading is a deep golden brown and the fish flakes easily with a fork.
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11
Use a slotted spoon to transfer the fingers to a plate lined with paper towels to drain excess oil.
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12
Immediately sprinkle with a pinch of sea salt while they are still hot to lock in the flavor.
💡 Chef's Tips
Always use fresh grouper if possible; its firm texture holds up best to frying. Don't skip the wire rack resting period; letting the breaded fish sit for 5 minutes helps the crust adhere better. Keep the oil temperature consistent; if it gets too hot, the outside burns before the fish cooks. If you can't find grouper, snapper or mahi-mahi are excellent Caribbean-style substitutes. For an extra-thick crust, you can double-dip the fish in egg and panko a second time.
🍽️ Serving Suggestions
Serve with a side of traditional Caribbean peas and rice for a hearty meal. Pair with a cold, crisp lager or a classic Dark 'n Stormy cocktail. Add a side of tropical coleslaw with mango and lime dressing for a refreshing contrast. Serve as an appetizer in a basket with extra lime wedges for squeezing over the hot fish. Accompany with fried sweet plantains to balance the savory-salty flavors.