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Grouper Fingers

Thur July 18th, 2019

Grouper Fingers

The term fish fingers was first referenced in a magazine in the 1900’s. It wasn’t until 1956 when Gorton’s introduced the first frozen ready to cook fish fingers. But nothing beats fresh fried fish and fried grouper fingers are one of the best.

They can be served as an appetizer or part of the main course. Kids love them too! A great accompaniment is coleslaw. This recipe is easy to make. Grouper fingers are delicious heated up the next day as well.

Ingredients:

Grouper Fingers Recipes:

  • Avacado oil for frying
  • 2 cups all-purpose flour
  • 2 lbs grouper fillets cut into 2” fingers
  • 1 medium sized lime
  • 1 medium sized lemon
  • 1 medium sized onion
  • ¼ tsp red pepper flakes
  • Dash black pepper
  • ¼ tsp pink sea salt

Delish Tartar Sauce Recipe:

  • 6 Tablespoons mayonnaise
  • ¾ teaspoon mustard
  • 1 tablespoon sweet relish
  • ¼ tsp black pepper
  • ½ teaspoon grated onion
  • ½ teaspoon parsley
  • Mix all ingredients together add more relish if desired.

Directions:

  1. Prepare fish about 30 minutes before frying. In a large bowl add fish fingers, squeeze in juice of lime and lemon. Cut onion in slices (break apart slices) and put in bowl. Add red pepper flakes, black pepper and salt. With your hands, toss contents in bowl to mix flavors well into fish.
  2. Let rest for 20 to 30 minutes. In the meantime, prepare flour area for coating fish. In a plastic bag add 2 cups of flour. Remove fish from bowl (do not reuse the onion). Add one to two pieces of fish at a time to plastic bag and coat well. Place flour coated fish on a plate sprinkled with flour or in a baking pan sprinkled with flour.
  3. In a deep frying pan, put about 1 ½ to 2” avocado oil on medium heat until oil reaches 350 degrees. Gently place fish strips into oil and cook for 4 to 6 minutes until golden brown (turn to brown each side). Cook in batches. Be sure not to over load the pan so that flour will stick to fish. If you need to add a little more oil, do so between batches and make sure new oil is heated enough before adding more fish.
  4. Drain fish on paper towels for a minute or two but serve immediately with Delish Tartar Sauce.

Recipe Source: Angie's Kitchen
Info source: Wikipedia