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.
1/2 cup cornmeal Makes 4 sandwiches.
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
1/2 cup cornmeal
Makes 4 sandwiches.