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Grouper Fingers

Grouper Fingers

Serves 4

Level of Difficulty: Easy

1 lb grouper fillet cut into fingers
1 cup of flour
1 cup of panko bread crumbs
2 eggs mixed with 1 teaspoon of water
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of hot sauce
3 cups of peanut oil for frying

Cut the grouper fillets into finger size portions. Set up three bowls for a breading station. In the first bowl put the flour, salt and pepper. In the second bowl put the eggs mixed with the 1 teaspoon of water and the hot sauce. Combine. In the third bowl put the panko bread crumbs. Repeat process until all the fish is crumbed. Heat the oil until hot and it registers 350 F. Fry the grouper fingers until slightly brown. Remove and drain on paper towels.

Serve with a 4 oz of Mango Puree (store bought) mixed with 2 tablespoons of honey and 1 Tablespoon of yellow mustard

A well known fish dish of the cuisine of the Bahamas and the Caribbean, Grouper Fingers is a delicious appetizer that is quick and easy to prepare.


Chef Mary Beth is a Certified Executive Pastry Chef and Certified Chef de Cuisine. She is a member of the ACF, WACS, IACP and The James Beard Foundation

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


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