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Bahamian Grouper Melt

Bahamian Grouper Melt

Serves 4

Level of Difficulty: Easy

4 6 oz grouper fillets
½ cup of all purpose flour for dredging
1 teaspoon of salt
1 teaspoon of white pepper
¼ teaspoon of cayenne pepper
½ teaspoon of lemon pepper seasoning
2 eggs mixed with 1 teaspoon of water
1 cup of panko bread crumbs
1 sweet Vidalia onion sliced into rings
1 cup of mild cheddar cheese shredded
4 cups of peanut oil for frying
2 tablespoons of butter, melted
4 hoagie buns split lengthwise, toasted
(Lettuce and tomato-optional)

Heat the oil until it reaches 350 F. In the interim, set up a typical breading station: 1 bowl that has the flour and seasonings. Another bowl that has the eggs and water mixed together and finally the third bowl for the panko bread crumbs. Dredge the grouper in the flour, then in the eggs and finally in the panko bread crumbs. Deep fry the grouper until lightly brown. Remove from oil and drain on paper towels. Sauté’ the onions in the butter until wilted and golden in color. Take each grouper filet and top with some shredded cheese and sautéed onions. Place on a baking sheet in a 350 F. hot oven until the cheese melts. Remove and place on a hoagie roll and serve with favorite condiments

Visit Chef Mary Beth Johnson, CEPC, CCC's website Creative Arts and Media.


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