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Bahamian Grouper Sandwich
Saturday, 23 January 2010
Description
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe below. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Ingredients
At a glance
Cuisine
Caribbean
Ingredient
Seafood
Chile peppers
Cooking Method
Fry
Difficulty
Easy
Chile
Hot Sauce/Salsa
Chile Powder
Meal/Course
Lunch
Dinner
Serves
4
1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon chile powder
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 ounces each)
4 bakery-quality bolillo rolls or hamburger buns, toasted or grilled
Shredded iceberg lettuce as needed
Tartar sauce and coleslaw, to taste
Goat Pepper (or any habanero) hot sauce, to taste
Methods/steps
Combine the cornmeal, flour, paprika, and chile powder in a shallow bowl. Place the egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in the egg whites, then again in cornmeal mixture.
Place the fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
Heat the oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season them to taste with salt and pepper.
On the bottom half of each bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Add the hot sauce to taste, place the top of the bun onto the lettuce and slaw and serve.
Heat scale:varies
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Featured Rapid Recipe
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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Additional Tips
This recipe is from the article Hopheads, Conchheads, and Goat Peppers by Dave DeWitt.