By Harlene Deane
These delicious grouper morsels can be served as an appetizer or a main dish.
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1 (1 1/2-pound) grouper fillet, cut into 1-by 2-inch nuggets
• 1 cup all purpose flour
• 1 cup dry Italian breadcrumbs
• 2 tablespoons cornstarch
• 8 saltine crackers, crushed
• 2 teaspoons quick-cooking grits
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon chili powder
• Canola oil
• Herbed Tartar Sauce (recipe below)
DIRECTIONS
Stir together eggs and milk, and pour over fish nuggets; chill for 1-3 hours.
Combine flour and next 8 ingredients in a heavy-duty ziptop plastic bag. Add one-third of grouper nuggets, and shake to coat; repeat process twice. Chill coated nuggets for 30 minutes.
Pour oil to a depth of 2 inches in a large skillet; heat to 350. Re-coat nuggets with remaining breading mixture, and fry in batches for 4-6 minutes, turning once.
Serve with Herbed Tartar Sauce. Serves 8 as an appetizer and 5-6 as a main dish.
Herbed Tartar Sauce
• 1 cup mayonnaise
• 1 tablespoon sweet pickle relish
• Dash of Worcestershire sauce
• 2 dashes hot sauce
• 1 tablespoon minced red onion
• 2-3 teaspoons minced fresh basil, parsley, or chives
Stir all ingredients together. Makes 1 cup.
