Entrée: United States – Fried Grouper
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
4 grouper fillets (6–8 oz (170–225 g) each) 1 cup (240 ml) buttermilk 1 cup (120 g) all-purpose flour or fine cornmeal (or a mix) 1 tsp (5 ml) paprika 1 tsp (5 ml) garlic powder 1 tsp (5 ml) salt 1 / 2 tsp (2.5 ml) black pepper Vegetable oil for frying Lemon wedges and tartar sauce, for serving
Show original ingredient measurements
4 grouper fillets (6–8 oz / 170–225 g each) 1 cup (240 ml) buttermilk 1 cup (120 g) all-purpose flour or fine cornmeal (or a mix) 1 tsp paprika 1 tsp garlic powder 1 tsp salt 1 / 2 tsp black pepper Vegetable oil for frying Lemon wedges and tartar sauce, for serving
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Soak fillets in buttermilk 15–30 minutes in the refrigerator. 2. Combine flour/cornmeal, paprika, garlic powder, salt, and pepper in a shallow dish. 3. Heat 1–2 inches (2.54 to 5.08 cm) of oil in a heavy skillet or deep fryer to 350°F (175°C). 4. Remove fillets from buttermilk, let excess drip off, then dredge thoroughly in the seasoned dry mix. 5. Fry fillets in batches 3–5 minutes per side until golden brown and cooked through; do not overcrowd. 6. Drain on paper towels, season immediately with a little salt, and serve hot with lemon wedges and tartar sauce. ---
Show original instructions
1. Soak fillets in buttermilk 15–30 minutes in the refrigerator. 2. Combine flour/cornmeal, paprika, garlic powder, salt, and pepper in a shallow dish. 3. Heat 1–2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C). 4. Remove fillets from buttermilk, let excess drip off, then dredge thoroughly in the seasoned dry mix. 5. Fry fillets in batches 3–5 minutes per side until golden brown and cooked through; do not overcrowd. 6. Drain on paper towels, season immediately with a little salt, and serve hot with lemon wedges and tartar sauce. ---
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.