Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Bahamian Grouper Fingers with Spicy Aioli
Crispy, golden-fried grouper strips served with a zesty and spicy homemade aioli, a popular appetizer or light meal.
🧂 Zutaten
- 1.5 lbs Grouper fillets(cut into 1-inch strips)
- 1 cup All-purpose flour
- 1/2 cup Cornmeal
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 large Eggs(beaten)
- 3-4 cups Vegetable oil(for frying)
- 1/2 cup Mayonnaise
- 1 clove Garlic(minced)
- 1 tbsp Lemon juice
- 1-2 tsp Sriracha or hot sauce(or to taste)
👨🍳 Zubereitung
- 1
In a shallow dish, combine flour, cornmeal, paprika, garlic powder, salt, and black pepper. In another shallow dish, whisk the eggs.
- 2
Dip each grouper strip first into the flour mixture, then into the beaten eggs, and finally back into the flour mixture, ensuring each piece is well coated. Place coated fish on a plate.
- 3
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the grouper fingers in batches, being careful not to overcrowd the pot.
- 4
Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 5
While the fish is frying, prepare the spicy aioli. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and sriracha (or hot sauce) until well combined. Adjust seasoning and spice level to your preference.
- 6
Serve the hot grouper fingers immediately with the spicy aioli for dipping.
💡 Profitipps
- ✓Ensure the oil is at the correct temperature for crispy, not greasy, fish.
- ✓For extra crispiness, you can double-dip the fish in the egg and flour mixture.
- ✓Use fresh grouper for the best flavor and texture.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a pinch of cayenne pepper to the flour mixture for a spicier coating.
- Serve with a side of tartar sauce or a simple lime wedge.