Nashville Style Grouper Fingers
Nashville Style Grouper Fingers
Directions
- Cut the grouper into 3 to 4 strips. Season the grouper with salt and pepper.
- Combine the buttermilk with 2 oz. of hot sauce. Combine the breader and cornmeal. Soak the fish in the buttermilk mixture. Toss in the breading mixture to coat. Deep fry until cooked.
- Drizzle with more hot sauce. Place on a piece of bread and top with pickles.
Ingredients
- 1/2 cup cornmeal
- 4 oz Empire's Treasure® Grouper, Fillet(s)
- 1 slice Heritage Ovens® Bread
- 1 cup Nature's Best Dairy® Buttermilk
- 2 chips pickle(s)
- salt and pepper
- 2 oz West Creek® Hot Sauce
- 1/2 cup West Creek® Zesty Chicken Breader
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
