EatingInOfficial
Novice Foodie
Today I'm cooking a full coastal comfort plate: crispy fried grouper, golden fried snapper, roasted potatoes, and a honey-soy glazed carrot & zucchini mix that hits sweet, savory, and fresh all at once.
Full Recipe Video - Fried Grouper & Snapper Platter
The fish is seasoned, dredged, and fried until perfectly crisp. The potatoes roast until the edges crackle. And the veggies get a glossy honey-soy glaze that brings everything together.
Roasted Potatoes (Blanch → Roast)
• Lightly blanch potatoes in salted water until just barely fork-tender.
• Drain and dry completely.
• Toss with oil, salt, and black pepper.
• Roast until golden and crisp.
True Wet Batter
• Combine flour, cornstarch, cold water or beer/club soda, 1 egg, salt, black pepper, garlic powder, and paprika.
• Mix until thick, smooth, and able to cling heavily to the fish.
• Adjust thickness: add flour if too thin, add beer or club soda if too thick.
Seasoned Flour (Extra-Crispy Step)
• Season flour with salt, black pepper, garlic powder, onion powder, and paprika.
• Coat wet-battered fish in seasoned flour for an extra-crispy crust.
Fish Prep (Snapper & Grouper)
• Dip fillets into the thick wet batter.
• Let excess drip briefly.
• Coat in seasoned flour for added crunch.
Frying (Ghee + Butter Technique)
• Heat ghee first to raise the smoke point.
• Add a small amount of butter for flavor.
• Fry fish over medium heat - hot enough to crisp, but not hot enough to burn butter solids.
• Flip once and cook until golden.
Honey-Soy Carrot & Zucchini
• Oblique-cut carrots and zucchini.
• Carrots: honey, soy, brown sugar, and a dash of cinnamon.
• Zucchini: salt and black pepper.
• Place together on a tray and bake at 350°F
for about 20 minutes until glossy and tender.
Full Recipe Video - Fried Grouper & Snapper Platter
Full Recipe Video - Fried Grouper & Snapper Platter
The fish is seasoned, dredged, and fried until perfectly crisp. The potatoes roast until the edges crackle. And the veggies get a glossy honey-soy glaze that brings everything together.
Roasted Potatoes (Blanch → Roast)
• Lightly blanch potatoes in salted water until just barely fork-tender.
• Drain and dry completely.
• Toss with oil, salt, and black pepper.
• Roast until golden and crisp.
True Wet Batter
• Combine flour, cornstarch, cold water or beer/club soda, 1 egg, salt, black pepper, garlic powder, and paprika.
• Mix until thick, smooth, and able to cling heavily to the fish.
• Adjust thickness: add flour if too thin, add beer or club soda if too thick.
Seasoned Flour (Extra-Crispy Step)
• Season flour with salt, black pepper, garlic powder, onion powder, and paprika.
• Coat wet-battered fish in seasoned flour for an extra-crispy crust.
Fish Prep (Snapper & Grouper)
• Dip fillets into the thick wet batter.
• Let excess drip briefly.
• Coat in seasoned flour for added crunch.
Frying (Ghee + Butter Technique)
• Heat ghee first to raise the smoke point.
• Add a small amount of butter for flavor.
• Fry fish over medium heat - hot enough to crisp, but not hot enough to burn butter solids.
• Flip once and cook until golden.
Honey-Soy Carrot & Zucchini
• Oblique-cut carrots and zucchini.
• Carrots: honey, soy, brown sugar, and a dash of cinnamon.
• Zucchini: salt and black pepper.
• Place together on a tray and bake at 350°F
for about 20 minutes until glossy and tender.
Full Recipe Video - Fried Grouper & Snapper Platter
