Grouper Fingers Recipe

We get it—groupers don’t actually have fingers. Still, these are undeniably real grouper fingers. We can’t explain the magic, but just trust us on this. Follow the steps, and you’ll end up with grouper fingers for 10 servings.

SERVES: 10
TOTAL TIME: 4 Hours 30 Minutes
DIFFICULTY: 3 out of 5

Ingredients:

Ingredients for the fingers:

• 3 lbs of grouper fillet
• 1 oz of blackening spices
• some vegetable oil

Ingredients for the batter:

• 4 oz of cornstarch
• 6 oz of flour
• 1 pinch of salt
• 5 oz of water
• 6½ oz of beer
• 3 egg whites

And now, here come the fingers:

1. Combine the dry ingredients for the batter: cornstarch, flour, and salt.
2. Incorporate the wet ingredients: water, beer, and egg whites, mixing thoroughly.
3. Refrigerate the batter for 4 hours.
4. Chill is key! (This step is essential.)
5. After chilling for four hours, fill your deep fryer (or frying pan) with enough vegetable oil to fully submerge the fish. Preheat the oil.
6. Cut the grouper fillet into equal strips, each about 5 oz.
7. Season with blackening spice.
8. Remove the batter from the fridge. Dip the fish strips into the batter, ensuring both sides are well coated. Then, place them in your deep fryer or frying pan.
9. Fry until they turn golden brown.
10. For an extra touch, serve with your favorite tartar sauce and a splash of hot sauce, if desired.