Grouper Fingers with Tartar Sauce
- Vegetable oil, for frying
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 1/2 teaspoons dried dill
- 1 teaspoon salt
- 1/3 teaspoon ground mustard
- 1 1/4 cups buttermilk
- 4 grouper fillets, cut into 2-inch strips (about 1 1/2 pounds)
- Yummy Sauce, recipe follows
- Yummy Sauce:
- 1/2 cup mayonnaise
- 1/2 cup grated onion
- 1/2 cup dill relish
- 1/2 teaspoon dried dill
- Squeeze lemon juice
- Salt and ground pepper
In a large Dutch oven, pour the oil to a depth of 3 inches; heat the oil until a thermometer reads 350 degrees F.
In a shallow dish, combine the flour, cornstarch, dill, salt and mustard.
In a separate shallow dish, pour in the buttermilk. Dredge the grouper strips in the flour mixture. Dip in the buttermilk, and dredge in the flour mixture again to coat.
Fry the grouper fingers, in batches, until golden brown, 4 to 5 minutes. Drain on some paper towels. Serve immediately with the Yummy Sauce.Yummy Sauce:
In a small bowl, combine the mayonnaise, onions, relish and dill. Season with lemon juice, salt and pepper. Cover and chill. Yield: 1 cup.
Recipe courtesy of Mario Batali
Recipe courtesy of Bobby Flay
Recipe courtesy of Emeril Lagasse