Recipe by Queen G's Cafe
Grouper Po' Boy
INGREDIENTS
1 - 8 inch piece of Reisling's French Bread from New Orleans-or any light and airy French bread
8 - 10 oz piece of filleted Grouper, or any fish you prefer
tsp butter
Self-Rising corn meal to coat the fish
cayenne pepper -just a dash'll do and mix in corn meal
A deep fryer set to a temp of 370 or if you don't have a fryer, a skillet will do-cast iron is best-and just fill with canola oil 2 inches deep
DIRECTIONS
Cover the Fish with corn meal COMPLETELY on both sides and put in the hot oil
while fish is cooking spread the butter on to the po-boy bread and get ready to toast (length of toast time is personal preference-I think it's best super toasty)
let fish cook for approx. 7 minutes if in a deep fryer........if in skillet may have to turn the fish to evenly cook and brown!
Transfer hot fish on to folded paper towels to drain any oil, then place on your po-boy bun.
I top it with shredded lettuce and tomato and everyone tops that with our locally famous and made-in-house, secret recipe cocktail and tartar sauces.
BON APETIT
...or as we say at Queen G's "you gotta eat it all if you want ice cream."
1 - 8 inch piece of Reisling's French Bread from New Orleans-or any light and airy French bread
8 - 10 oz piece of filleted Grouper, or any fish you prefer
tsp butter
Self-Rising corn meal to coat the fish
cayenne pepper -just a dash'll do and mix in corn meal
A deep fryer set to a temp of 370 or if you don't have a fryer, a skillet will do-cast iron is best-and just fill with canola oil 2 inches deep
DIRECTIONS
Cover the Fish with corn meal COMPLETELY on both sides and put in the hot oil
while fish is cooking spread the butter on to the po-boy bread and get ready to toast (length of toast time is personal preference-I think it's best super toasty)
let fish cook for approx. 7 minutes if in a deep fryer........if in skillet may have to turn the fish to evenly cook and brown!
Transfer hot fish on to folded paper towels to drain any oil, then place on your po-boy bun.
I top it with shredded lettuce and tomato and everyone tops that with our locally famous and made-in-house, secret recipe cocktail and tartar sauces.
BON APETIT
...or as we say at Queen G's "you gotta eat it all if you want ice cream."
RELATED LINKS
Ludo and Krissy's adventure in Mobile!
More on Po' Boy with SUNfiltered
