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)



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.

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