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DEL.ICIO.USCornmeal-Crusted Grouper - from Virginia Willis
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Cornmeal-coated fried fish is a product of modest country living: Fish were free and cornmeal was cheap. This fried grouper also makes an excellent fish sandwich. If grouper is unavailable , or you would like to use a more sustainable fish, try mahi-mahi, wild striped bass or wreckfish. -- Virginia Willis, for the Journal-Constitution
Hands on time: 10 minutes Total time: 15 minutes Serves: 4-6
Ingredients:
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3/4 cup fresh bread crumbs or panko (Japanese bread crumbs)
3/4 cup white or yellow cornmeal
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
2 eggs, lightly beaten
4 to 6 grouper fillets (about 6 ounces each or 3/4- inch thick)
6 tablespoons canola oil, divided
Lemon wedges, for garnish
Instructions:
Preheat oven to 500 degrees. Position a rack in the upper third of the oven.
In a large sealable plastic bag, combine the bread crumbs, cornmeal, cayenne, u02DB teaspoon salt and u02DB teaspoon pepper and shake to mix. Place the eggs in a shallow dish.
Season the fish with salt and pepper on both sides. Working with 1 fillet at a time, place the fish in the bag and shake to coat well with crumbs. Dip the fish into the eggs, then shake in the crumbs again to coat. Transfer the fish to a plate.
In a large, heavy-bottomed, ovenproof skillet (preferably cast-iron), heat 3 tablespoons of the oil over high heat until hot but not smoking. Fry the fillets until the undersides are golden brown, about 1 minute. Turn, add the remaining 3 tablespoons oil and cook 1 minute more. Put the skillet in the upper third of the oven and bake until the fish are just cooked through, about 5 minutes. Remove from the oven and serve immediately with lemon wedges. -- From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
In a large sealable plastic bag, combine the bread crumbs, cornmeal, cayenne, u02DB teaspoon salt and u02DB teaspoon pepper and shake to mix. Place the eggs in a shallow dish.
Season the fish with salt and pepper on both sides. Working with 1 fillet at a time, place the fish in the bag and shake to coat well with crumbs. Dip the fish into the eggs, then shake in the crumbs again to coat. Transfer the fish to a plate.
In a large, heavy-bottomed, ovenproof skillet (preferably cast-iron), heat 3 tablespoons of the oil over high heat until hot but not smoking. Fry the fillets until the undersides are golden brown, about 1 minute. Turn, add the remaining 3 tablespoons oil and cook 1 minute more. Put the skillet in the upper third of the oven and bake until the fish are just cooked through, about 5 minutes. Remove from the oven and serve immediately with lemon wedges. -- From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, $32.50)
Nutrition:
Per serving (based on 4): 510 calories (percent of calories from fat, 46), 40 grams protein, 28 grams carbohydrates, 2 grams fiber, 25 grams fat (3 grams saturated), 169 milligrams cholesterol, 158 milligrams sodium.
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