ABOUT THE AUTHOR
ZACHERY DYKE
Spearo, fisherman, and passionate home cook. I enjoy harvesting my food from the ocean and sharing it with my friends and family. Follow along as I use species local to Florida to make incredible meals you can make at home.
Not Your Typical Grouper Fingers
For the second recipe in, Frozen In Time: 5 Recipes From My Last Florida Keys Black Grouper, I decided to make something a little spicy. Nashville hot chicken, whether in sandwich or tender form, has always been one of my all time favorite ways to eat chicken. Several years back, I came to the conclusion that this spicy and sweet sauce is just as good on fried fish, and even lobster!
Here’s a list of other species I’ve made this recipe with:
- Yellow Jack
- Spiny Lobster
- Mutton Snapper
The spiciness of this sauce comes from cayenne pepper, and while it can be really hot, the nice part about this recipe is that you can turn the heat up or down by the amount you put in it. The sauce also has a sweet taste to it that comes from the light brown sugar, so if you want it a little more or less sweet, you can adjust the sugar level accordingly. I love spicy food, and this is a recipe I would say has the perfect balance of spice and flavor. If you’re somebody who likes things more mild, but still want the Nashville Hot flavor, maybe use a little less cayenne pepper.
While this is really just a recipe for the Nashville hot black grouper fingers, you can serve this meal with a variety of things. It goes great with:
- Waffle Fries
- Potato Wedges
- Cole Slaw
- Put 2 On A Bun With Cole Slaw
There are endless possibilities of what you can do with this recipe, but the main point is to fry the fish so it’s nice and crispy on the outside, but still juicy on the inside. Grouper is undoubtably the best fish to achieve both of those things. I hope you enjoy this recipe!
top of the line recipe!
This recipe works with so many fish!