Pan Fried Grouper Fingers Marinated in Beer

Pan Fried Grouper Fingers Marinated in Beer

Grouper fillets cut into 'finger' sizes

Beer

Flour

Salt & Pepper

Marinate grouper pieces in beer 1 hour. Dry fish well, pressing between absorbent paper. Roll in seasoned flour and shake off excess flour. Fry in hot oil or other fat to a depth of not more than 1/8". Fry quickly, turning once. Allow approx. 10 min cooking time, depending thickness of the slices. Drain on absorbent paper. Serve with tartar sauce or any fish sauce preferred, and/or lemon slices.

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Recipe from "Gourmet Bahamian Cooking" by Marie Mandelson & Marguerite Sawyer.