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!
Mayo? I guess it's just fluffy egg and oil instead of the egg wash. I'll try it.
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.