Crispy Fried Grouper Tacos
Crispy fried grouper tacos with fresh toppings provide a delightful coastal meal, perfect for family dinners or casual gatherings.
Equipment
- 1 large skillet
- 1 mixing bowl medium
- 1 wire rack
Ingredients
For the Grouper
- 1 lb grouper fillets cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 large eggs
- 1/2 cup milk
- Vegetable oil for frying
For the Toppings
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1 avocado sliced
- 1 lime cut into wedges
- Fresh cilantro chopped
Instructions
Preparation
- Cut the grouper fillets into strips. Pat them dry with paper towels, then season with salt and pepper.
- In a bowl, combine flour, cornstarch, baking powder, paprika, and garlic powder. In another bowl, whisk eggs and milk together.
- In a large skillet, heat vegetable oil to 375°F for frying.
- Dip each piece of grouper in the egg mixture, then coat with the flour mixture. Fry in hot oil until golden brown, about 3-4 minutes per side.
- Remove the fish from the oil and drain on a wire rack to maintain crispiness.
Serving
- Warm taco shells, place a piece of fried grouper, then top with cabbage, tomatoes, avocado, and cilantro. Squeeze lime juice over the top.
- Serve the tacos immediately to enjoy the perfect combination of crispy and fresh.
Storage
- Store any leftover fish in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Use fresh grouper for the best results. Ensure your oil is at the correct temperature before frying.
Ingredient Substitutions: Use tilapia or cod if grouper is unavailable.
How to Serve: Serve with a side of rice or a fresh salad.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days. Reheat in the oven for best results.
Make-Ahead Tips: Prep the fish and batter ahead of time, but do not fry until ready to serve.
Ingredient Substitutions: Use tilapia or cod if grouper is unavailable.
How to Serve: Serve with a side of rice or a fresh salad.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days. Reheat in the oven for best results.
Make-Ahead Tips: Prep the fish and batter ahead of time, but do not fry until ready to serve.