Grouper Fingers With Tartar Sauce Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • vegetable oil, for frying
  • 1 1/2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons dried dill, plus 1/2 teaspoon
  • 1 teaspoon salt
  • 1/3 teaspoon ground mustard
  • 1 1/4 cups buttermilk
  • 4 (about 1 1/2 pounds) grouper fillets, cut into 2-inch strips
  • 1/2 cup mayonnaise
  • 1/2 cup onion, grated
  • 1/2 cup dill relish
  • 1 squeeze lemon juice
  • black pepper, ground


In a large Dutch oven, pour the oil to a depth of 3 inches; heat the oil until a thermometer reads 350°F.


In a shallow dish, combine the flour, cornstarch, 1 1/2 teaspoons dill, salt and mustard.


In a separate shallow dish, pour in the buttermilk. Dredge the grouper strips in the flour mixture. Dip in the buttermilk, and dredge in the flour mixture again to coat.


Fry the grouper fingers, in batches, until golden brown, 4 to 5 minutes. Drain on some paper towels. Serve immediately with the Yummy Sauce.


Yummy Sauce:


In a small bowl, combine the mayonnaise, onions, relish and 1/2 teaspoon dill. Season with lemon juice, salt and pepper. Cover and chill. Yield: 1 cup.

Grouper Fingers With Tartar Sauce


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