Beer Battered Mystic Grouper
It is no surprise that beer battered fish is a staple among local eateries. Although this delightful dish is quite easy to prepare, don’t let the simplicity fool you. While many restaurants feature fish and chips made from fresh cod, for this classic fish fry I choose a tasty demersal that resides along the deepest ledges of The Bahamas and extreme South Florida.
The tender, flaky white meat of mystic grouper is regarded among many culinary artists as the premiere deep water fish and its thick fillets make for the perfect deep fried dish. Unless you ply the depths yourself, mystic grouper may be a challenge to acquire from your local seafood monger, but this sumptuous recipe is equally exciting when substituted with gag, red, or black grouper fillets. Actually, this recipe goes well with nearly any flaky, tender, white meat fish. The key to culinary success is cold batter, hot oil and fresh fish. It is important to remember that anytime you are dealing with hot oil you need to be extremely cautious. Slowly submerge the fish in hot oil and avoid dropping the battered fish. Use metal tongs, or let the fillets slowly slide off a spatula.