Fried Grouper / Snapper

Started by MACflyer, November 16, 2024, 04:20:42 PM

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MACflyer

November 16, 2024, 04:20:42 PM
Fried Grouper / Snapper
Dry filets well with paper towels, and then coat well with mayonnaise. Next coat filets in Louisiana Fish Fry breading mix. I like the New Orleans style (yellow packet) for the spiciness, but the blue packet crunchy is good too.

Put enough olive oil to coat the bottom of the skillet. Heat skillet to 7 or 8, medium high, on stove top, and then add 1/4 stick of butter. When butter is melted and mixed in with oil, add filets. Shake the pan after 1 minute to keep filet from sticking. Fry for about 3 minutes, each side, to temperature of 145 degrees. Enjoy!
Rick

Two rules on the boat
1. Fish where the fish are
2. See rule #1

JasonGotaProblem

#1
November 17, 2024, 05:48:12 PM
Mayo? I guess it's just fluffy egg and oil instead of the egg wash. I'll try it.
Any machine is a smoke machine if you use it wrong enough.

jgp12000

#2
November 17, 2024, 10:38:31 PM Last Edit: November 18, 2024, 01:54:44 PM by jgp12000
Years ago we had a hole in the wall joint had "grouper fingers" as an appetizer.Cut in strips Similar to fish sticks  :al LA batter is my goto, yellow label has lemon flavor I prefer the original blue label.Has MSG, maybe why its so good...friend use to coat with yellow mustard, I bet brown mustard would kick it up a notch.
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