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Nassau Grouper Fingers
Grouper meat is lean and succulent with large flakes and a firm texture.
The Nassau grouper is one of the most popular dish of The Bahamas, our
spin on “Fish and Chips.” Grouper is related to the sea bass family so there’s
a variety available at your local fishmonger. It’s imperative not to overcook
this meaty and delicate fish, as the meat will become dry and chewy. Serve
with Sweet Peppery Tartar Sauce (see recipe), Peas & Rice and Tropical Cole Slaw.
Canola or vegetable oil
2 lbs (1 kg) grouper fillet, cut into 1-inch
(2.5 cm) thick strips
Juice of 1 lime
2 Tbsp (30 mL) Bahama Fish Seasoning (see recipe)
2 cups (500 mL) evaporated milk or buttermilk
2 eggs, lightly beaten
(1 L) all-purpose flour, divided
2 tsp (10 mL) freshly ground black pepper
2 limes, cut into wedges
1. Preheat a deep fryer with oil to 350˚F (180˚C).
2. Rinse fillets in a bowl of salted water and pat dry with paper towels.
3. Transfer fish to a cutting board and season both sides with fish seasoning.
Squeeze lime juice over the fillets and set aside.
4. In a large bowl, whisk together the milk and eggs.
5. Transfer seasoned fish to the milk mixture. In a large food storage bag, add
remaining 4 cups (1 L) flour and black pepper. Set aside.
6. Remove fish, 3 pieces at a time, from milk mixture, place in the flour mixture
and shake to coat.
7. Place fish in the basket of the deep fryer and fry until golden, about 5minutes.
Set aside on a cooling rack placed over a baking sheet lined with parchment and keep warm. Repeat with the other fish.
8. Serve at once with lime wedges and Sweet Peppery Tartar Sauce.
Bahama Fish Seasoning
Here’s a recipe for the traditional method of seasoning fish in the
Makes 3 Tbsp (45 mL)
2 Tbsp (30 mL) sea salt
1/2 Scotch bonnet or habanero pepper,
finely diced (using food safety gloves)
1. Place salt and pepper on a cutting board. Use the blade of a
knife and mince together.
2. Store in an airtight container for up to 1 month.
Sweet Peppery Tartar Sauce
This sauce is a perfect accompaniment to seafood.
Makes 1 1/2 cups (375 mL)
1 cup (250 mL) mayonnaise
2 tsp (10 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1/4 piece roasted red bell pepper
1/4 cup (60 mL) sweet relish
1 hot cherry pepper, diced
Raquel’s Seasoned Salt to taste
1. In a small bowl, add the mayonnaise, lemon juice, mustard and mix.
2. Fold in remaining ingredients.
2. Cover bowl with plastic wrap and chill in the refrigerator until
ready to serve.