Grouper Fingers

Our recipe this week is inspired by the grouper fingers at Sint Maarten Yacht Club & Bar. They were super delicious and almost melted in your mouth. Enjoy!


1 1/2 lbs Grouper

1 Teaspoon Salt

1/3 Cup Cornstarch

1 1/2 Cups Flour

1 1/2 Teaspoons Dill

1/3 Teaspoon Ground Mustard

1 1/4 Cup Buttermilk

Vegetable Oil



1. Cut the grouper into 2 inch strips

2. In a Dutch oven, pour the vegetable oil so that it is about 3 inches deep and heat the oil to 350 degrees F.

3. In a dish, combine the cornstarch, flour, dill, mustard, and salt.

4. Pour the buttermilk into another dish. Then dredge the strips in the cornstarch/flour mixture, dip in the buttermilk, and then dredge in the flour mixture again.

5. Fry the fingers in small batches for about 4 to 5 minutes. Drain on paper towels and serve immediately.


To create the option Yummy Sauce:

In a small bowl, combine the 1/2 cup mayonnaise, 1/2 cup grated onions, 1/2 cup dill relish and 1/2 teaspoon dried dill. Then season with a squeeze of lemon juice, and a dash of salt and pepper. Serve chilled.

Recipe courtesy of Paula Deen (so you know it's going to taste good)