fbpx

the home chef … on Grouper nuggets

By Harlene Deane

These delicious grouper morsels can be served as an appetizer or a main dish.

Grouper NuggetsINGREDIENTS

• 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.

Previous Story

A favorite among Beaufortonians: The handcrafted Mexican food at Berto’s Grill

Next Story

Little Bits of Royal Chatter

Latest from Contributors

LOWCOUNTRY LOWDOWN

Ho! Ho! Ho! ’Tis the season to be merry By Lolita Huckaby BEAUFORT – Spoiler alert!