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GrouperEasy
The Ultimate Fried Grouper Sandwich — Florida’s Iconic Catch
Prep: 15 minCook: 10 minServes: 4
The grouper sandwich is Florida’s unofficial state dish. A thick, snowy-white fillet, beer-battered and fried until golden, tucked into a toasted bun with lettuce, tomato, and tangy tartar sauce. This is the recipe every Florida angler comes home to. Catch a gag or red grouper, and this is what you make.
Pat grouper fillets dry. Season lightly with salt and pepper. Let sit 10 minutes.
Whisk flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika in a large bowl.
Slowly pour in cold beer while whisking until batter is smooth and thick — like pancake batter. Don’t overmix; small lumps are fine.
Heat 2-3 inches of oil in a Dutch oven or deep cast-iron skillet to 350°F.
Dip each fillet in batter, letting excess drip off. Lower gently into the hot oil.
Fry 4-5 minutes per side, flipping once, until deep golden brown and internal temp hits 145°F.
Drain on a wire rack over paper towels. Sprinkle with a pinch of flaky salt immediately.
Toast buns in the last minute. Build: bun, tartar sauce, lettuce, tomato, grouper, pickles, bun top.
Serve hot with fries, coleslaw, or onion rings and a cold beer.
Cold beer = crispy batter. Warm beer makes a flat, soggy crust. Use a light lager (not dark beer). If you don’t drink beer, cold sparkling water works too. Grouper is lean — don’t overcook. For homemade tartar sauce: mix 1 cup mayo, 2 tbsp sweet relish, 1 tbsp lemon juice, 1 tsp capers (chopped), 1 tsp dill, and a dash of hot sauce.
