You know I love to seek out local delicacies when traveling, so when I recently visited Florida, I was determined to eat grouper, a flaky white fish native to the Gulf of Mexico. So determined, in fact, that I ended up devouring two different versions of grouper sandwich: one fried and one grilled.
I found the fried variety at a classic seafood shack that serves sides of creamy coleslaw and hush puppies. (Stay tuned next week for the more gourmet grilled version.) Delightfully simple, this sandwich showcased the cornmeal-crusted fish, and the grilled bun was a nice touch. I also heaped some slaw onto mine for a little something extra. To get the recipe, read more.
Obviously, grouper was the local catch here, but if you can't find it, substitute halibut or tilapia fillets.
1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon hot-pepper flakes
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 oz. each)
4 hamburger buns, toasted or grilled
2 cups shredded iceberg lettuce
tartar sauce and coleslaw, to taste
- Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture.
- Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
- Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper.
- On the bottom half of each toasted or grilled bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Place top of bun onto lettuce and slaw and serve.
Makes 4 sandwiches.
- Sandwiches, Main Dishes
- North American