June 7 2016
Southern Fried Grouper Cheeks
My recipe this month is a twist on Southern Fried Chicken. Instead of chicken, I'm substituting Grouper Cheeks. I've used Halibut Cheeks at Guppy's for this recipe, but I don’t think you'll find those at your local fish monger. I hope you enjoy and till next month.
Southern Fried Buttermilk Grouper Cheeks w/
Bleu Cheese & Bacon Cole Slaw
1 Lb. – Grouper Cheeks
1 Cup – Buttermilk
1 tsp. - Fresh Ground Black Pepper
½ tsp – Granulated Garlic
½ tsp. – Onion Salt
1) Mix spices in the buttermilk.
2) Pour over cheeks in a stainless steel bowl, wrap and let soak for 24 hours in the refridgerator.
For the Slaw:
1 Lb. Bag Cole slaw ready cabbage mix
1 Large – Red Bell Pepper (julienned)
1 / 2 Jar – Marie’s Chunky Bleu Cheese Dressing
1 / 2 Lb. – Crumbled Bleu Cheese
1 / 2 Lb.- Cooked Smokey Bacon ( Half inch diced )
1 Bunch Scallions (sliced diagonal cut)
1 / 2 Cup – Chipotle Mayonnaise
2 cups – Drakes fry mix
2 cups – Corn Starch
1 cup - Flour
1TB – Fresh Ground Black Pepper.
1 tsp. - Paprika
1 tsp. – Granulated Garlic
1 tsp. – Onion Salt
1)Mix all spices in the flour mixture and set aside.
2)Heat up a fry daddy or your favorite fryer equipment and set to 350*.
3)Take the grouper out of the butter milk one piece at a time and toss in the flour mixture three times till well coated.
4)Fry the grouper in 2 batches, stirring well in the oil to ensure even frying.
5)While grouper is frying, mix the slaw with the peppers and the dressing. 6)Portion out the slaw on four plates. Divide the cheeks on top of the slaw. 7)Sprinkle the bleu cheese and bacon over the cheeks and drizzle the chipotle mayo next. Garnish with the scallions.