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Pan- Fried Grouper Fingers 2 pounds grouper fillets, cut into finger-size strips 1 cup of beer 1 cup flour salt and pepper to taste
Marinate grouper pieces in beer for one hour. Dry fish well,
pressing between absorbent paper towels. Roll in seasoned
flour and shake off excess flour. Fry in hot oil to a depth
of 1/8 inch. Fry quickly turning once. Allow approximately
10 minutes cooking time, depending on thickness of the slices.
Drain on absorbent paper towels. Serve with tarter sauce
and/or lemon slices.
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