Fried Grouper

Fried Grouper

12 ounces fresh grouper

1 egg

1 cup buttermilk

1 1/2 cups corn flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
1/2 teaspoon garlic powder
vegetable oil

Cut the grouper into 7-8 pieces. Beat the egg and stir in the buttermilk to combine. Place the fish in the buttermilk mixture and let sit at room temperature for about 30 minutes. Combine the corn flour with the next 4 ingredients. 

Remove the fish pieces from the buttermilk mixture and shake off excess liquids. Roll in the corn flour mixture then place on a plate. Continue dipping the remaining fish in the corn flour. Re-dip the fish pieces back into the buttermilk mixture then back again into the cornflower. Place back on the plate.

Heat about 1/4" of vegetable oil in a frying pan to 150 to 160 degrees. Gently add the breaded fish pieces to the hot oil and fry for about 4-5 minutes, then turn and fry for another 3-4 minutes. Remove to a plate onto paper towels.

Serve with lemon wedges and your favorite sauce.