Beer Battered Mystic Grouper

Photo: Florida Sport Fishing

Ingredients

4 (6-ounce) grouper fillets

1/4 cup corn starch

1/2 pint Guinness

1/2 cup baking powder

2 ears of corn

1 1/2 cups all purpose vinegar

2 tablespoons sugar

apple, sliced

cabbage, sliced

2 tablespoons mayonnaise

celery seed

sea salt

fresh ground black pepper

capers, minced

garlic, diced

pickle

parsley

fresh lemon juice

Preparation

Heat canola oil in deep fryer until temperature reaches 350° Fahrenheit

Rinse and pat fish dry so batter will stick better

Dredge fillets in beer batter and cook for approximately two-minutes per side or until you’ve achieved a golden brown hue

Remove fish from oil and drain on paper towels

Garnish with a pinch of sea salt and serve warm

To plate arrange ½ ear of grilled corn, parsley, tartar sauce, coleslaw and fish around center of deep serving dish

Guinness Beer Batter

The dark hue of Guinness makes it the perfect concoction for crispy fish fingers. Start by mixing ½ cup of all-purpose flour, ¼ cup of cornstarch, ½ cup of baking powder and a pinch of salt. It’s important you mix all dry ingredients before adding the beer. Gradually add ½ pint of beer to dry mix and stir. Ideally, you want a consistency that’s similar to pancake batter. If your batter is too thick, add ice water until you’ve achieved the desired consistency. Place batter in fridge for 20-minutes.

Tartar Sauce

Blend mayonnaise, capers, pickles, parsley, lemon juice, and salt & pepper.

Coleslaw

Whisk two tablespoons of sugar, one tablespoon of apple cider vinegar, and mayonnaise. Add shredded red cabbage, sliced apple, celery seed and finish with salt & pepper. Refrigerate before serving.

Tools

Comments

Permalink Melissa Peterman
March 11, 2010

Fantastic recipe! Thanks so much for adding it!

Permalink Florida Sport F...
March 12, 2010

Your welcome! Glad you enjoyed it.

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About

It is no surprise that beer battered fish is a staple among local eateries. Although this delightful dish is quite easy to prepare, don’t let the simplicity fool you. While many restaurants feature fish and chips made from fresh cod, for this classic fish fry I choose a tasty demersal that resides along the deepest ledges of The Bahamas and extreme South Florida.

The tender, flaky white meat of mystic grouper is regarded among many culinary artists as the premiere deep water fish and its thick fillets make for the perfect deep fried dish. Unless you ply the depths yourself, mystic grouper may be a challenge to acquire from your local seafood monger, but this sumptuous recipe is equally exciting when substituted with gag, red, or black grouper fillets. Actually, this recipe goes well with nearly any flaky, tender, white meat fish. The key to culinary success is cold batter, hot oil and fresh fish. It is important to remember that anytime you are dealing with hot oil you need to be extremely cautious. Slowly submerge the fish in hot oil and avoid dropping the battered fish. Use metal tongs, or let the fillets slowly slide off a spatula.