👨‍🍳 作り方

1. 1

   In a shallow dish, combine flour, cornmeal, paprika, garlic powder, salt, and black pepper. In another shallow dish, whisk the eggs.

2. 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. 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. 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. 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. 6

   Serve the hot grouper fingers immediately with the spicy aioli for dipping.