Cornmeal-Crusted Grouper

Name: Cornmeal-Crusted Grouper
Yield: serves 4 to 6
Ingredients: 3/4 cup fresh or panko (Japanese) breadcrumbs; 3/4 cup white or yellow cornmeal; 1/4 teaspoon cayenne; Coarse salt and freshly ground black pepper; 2 large eggs, lightly beaten; 4 to 6 (6-ounce) grouper fillets (about 3/4 inch thick); 6 tablespoons canola oil; Lemon wedges, for garnish

December 9, 2011

Cornmeal-coated fried fish is a product of modest country living: fish were free and cornmeal was cheap. You will not feel poor at all if you try these crusty fillets with Grits with Corn and Vidalia Onion (page 156) for a satisfying supper. This fried grouper also makes an excellent fish sandwich accompanied by homemade mayonnaise (page 282), lettuce, and tomato. Or you can dress it up by serving the fish on a bed of vegetable slaw (page 38). 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.

Recipe notes

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