Grouperonymus
Generally, I like to use grouper; however, any fish may be used with this recipe.
You will need:
1 large sauté pan
Enough cooking oil to cover 1/4 inch in pan
2 lbs. of grouper cut into four 8 oz. pieces (or smaller pieces may be used)
2 eggs
1 cup milk
3/4 cup grated parmesan cheese
1/2 cup flour
2 tablespoons granulated garlic
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
Start by mixing the egg and milk. Once mixed, add the fish and then put the fish, eggs, and milk mixture in the refrigerator while you’re mixing the dry ingredients. You can also pre-heat the pan and oil on medium high heat while you’re mixing the dry ingredients.
In a bowl, mix together the dry ingredients: parmesan cheese, flour, garlic, Italian seasoning, salt, and black pepper.
Add the fish pieces to the dry mix. Roll, mix, and pat with your hand to thoroughly coat the fish. Once the oil is hot, you can add the fish.
Brown the fish on each side. It should take about 3-4 minutes per side. Remember, you are looking for golden brown. If your oil starts getting too hot, turn the heat down a little (Don’t panic!).
This fish is great served with pasta and tomato sauce, or it also goes well with rice or mashed potatoes and a vegetable.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
