You know I love to seek out local delicacies when traveling, so when I recently visited Florida, I was determined to eat grouper, a flaky white fish native to the Gulf of Mexico. So determined, in fact, that I ended up devouring two different versions of grouper sandwich: one fried and one grilled. I found the fried variety at a classic seafood shack that serves sides of creamy coleslaw and hush puppies. (Stay tuned next week for the more gourmet grilled version.) Delightfully simple, this sandwich showcased the cornmeal-crusted fish, and the grilled bun was a nice touch. I also heaped some slaw onto mine for a little something extra. To get the recipe, read more.
Obviously, grouper was the local catch here, but if you can't find it, substitute halibut or tilapia fillets.
Fish Recipe Adapted From Epicurious Ingredients 1/2 cup cornmeal Directions Makes 4 sandwiches.
Fried Grouper Sandwich
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon hot-pepper flakes
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 oz. each)
4 hamburger buns, toasted or grilled
2 cups shredded iceberg lettuce
tartar sauce and coleslaw, to taste
Fish Recipe Adapted From Epicurious
1/2 cup cornmeal
Makes 4 sandwiches.