Fried Grouper Sandwiches with Herbed Tartar Sauce
Published by University Press of Florida
Editor's Note: If you've only had fried fish sandwiches from your favorite fast food restaurant, then you need to see this recipe for Fried Grouper Sandwiches with Herbed Tartar Sauce! This easy fish recipe uses grouper fillets and is topped with homemade tartar sauce. The result is a crispy, crunchy sandwich that everyone in your family will love. If you can't find grouper at your favorite grocery store, don't worry; the recipe's authors have included a few alternatives below. You can easily serve this fried fish sandwich recipe for lunch or dinner; just add your favorite chips and a fresh green salad, and you're ready to eat!
When Katie Farmand was a child, she would often accompany her grandparents Howard and Mary Parks on their deep-sea fishing excursions off the shore of Ormond Beach. She was always so proud to help reel in the iridescent wild fish and to sit on top of the jumbo cooler that held the larger-than-she-was catches. She realizes now that there was likely a latch to keep the giant fish contained in the cooler, but her sense of responsibility was part of the fun.
The next day, her grandmother would pick up the fish from the dock, by then neatly filleted and packaged. Most of it went into the freezer, but Mary always kept out a few pieces of grouper to fry and sandwich between soft white buns with iceberg lettuce and plenty of homemade tartar sauce. This is still Katie’s favorite way to eat flaky, buttery white grouper (or any white fish, for that matter).
There are more than twenty varieties of grouper found in the Gulf and Atlantic around Florida, and you can use any of them for this sandwich. Really, any firm white fish is fine here—mahi mahi or snapper would also work. The herbed tartar sauce can also be used as a dip for fried shrimp or thinned out with a little buttermilk and used as a dressing for slaw.
Occasional Fresco, Birthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together
Recipe CourseMain Course
Taste and TextureCrisp, Crunchy, Herby
Type of DishSandwich
- Herbed Tartar Sauce
- 1 cup mayonnaise
- 1 tablespoon minced green onion, white and light green parts only
- 1 tablespoon finely chopped dill pickles
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped capers
- Vegetable oil, for frying
- 1 1/4 cups all-purpose flour, divided
- 1/2 cup cornstarch, divided
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1 1/2 to 2 cups club soda
- 4 (6-ounce) fresh grouper fillets
- 4 sandwich buns
- Bibb lettuce leaves, for serving
Place mayonnaise in a medium bowl. Stir in green onion, pickles, mint, dill, and capers. Cover and refrigerate until ready to serve.
Pour oil to a depth of 3 inches in a large, heavy-bottomed pot over medium heat. Heat oil to 375 degrees F.
Meanwhile, set aside one-fourth cup flour and one-fourth cup cornstarch in a shallow dish, stirring to combine. Whisk together remaining flour and cornstarch, baking powder, and seasoned salt in a large bowl.
Add club soda until texture resembles pancake batter.
Dredge fish fillets in flour-cornstarch mixture, tapping off excess. Working in batches of 2, dip fillets in batter, then carefully lower into oil. Fry 2 to 4 minutes per side, until golden brown. Transfer to a plate lined with paper towels.
Spread a thin layer of tartar sauce on top and bottom of each bun. Place a piece of fish on bottom half of bun, then top with lettuce and top half of bun.
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Excerpted from Good Catch: Recipes and Stories Celebrating the Best of Florida's Waters by Pam Brandon, Katie Farmand, and Heather McPherson. Gainesville: University Press of Florida, 2014. Reprinted by permission of the University Press of Florida.