Grouper Fingers With Tartar Sauce
By Paula Deen
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- for frying vegetable oil
- 1 1/2 cups all purpose flour
- 1/3 cup cornstarch
- 1 1/2 teaspoons plus 1/2 teaspoon dried dill
- 1 teaspoon salt
- 1/3 teaspoon ground mustard
- 1 1/4 cups buttermilk
- 4 (about 1 1/2 pounds) cut into 2-inch strips grouper fillets
- 1/2 cup mayonnaise
- 1/2 cup grated onion
- 1/2 cup dill relish
- 1 squeeze lemon juice
- ground black pepper
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.
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.