There are many jurisdictions — from New Orleans to Nassau — that try to claim fried grouper as their own, but we know the truth: Fried grouper is as Floridian as Chief Osceola and mosquitoes. This is the plain, unvarnished, authentic and utterly delicious way to prepare this iconic dish.
1 4-6 pound grouper
1⁄2 cup corn meal
1/3 cup vegetable oil
lemon and fresh parsley for garnish
Preheat oven to 375 F.
Dust grouper with flour on both sides.
Heat oil in large heavy skillet and sauté fish until golden brown about 5 minutes per side.
Place on a heat proof platter in the oven to finish cooking for about 7 – 10 minutes, depending on the thickness of the fish. Do not over cook the fish, it should remain moist.
Place fish on a platter and top with hot sauce or a sauce of your choice.
Yield: 6-8 servings.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162