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CaWino said:
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peconic said:
Grouper is great fried in a beer batter, perfect texture for Fish & Chips! serve with Malt Vinegar and S&P and fries, of course...

Do you have a beer batter recipe?


Here's a good one for Fish & Chips, my favorite (came from a Guiness cooking website, sorry forget which one?)
also works really great if you use Blackfish (Tautog):

•2 lbs of cod (or Grouper) cut into large sections
•1.5 cups all-purpose flour plus about 1/2 cup for dredging the fish
•1 bottle of Guinness Draught
•1/2 cup of whole milk
•1 egg yolk
•1 TB of kosher salt and black pepper
•1/2 gallon of canola or peanut oil

Mix the flour, salt, pepper, Guinness, egg yolk, and milk into a bowl and whisk to combine.
(note: I like to add about a tsp. of rubbed dried thyme to this mixture).
Place in the fridge for an hour to let everything come together.
Fill a stock pot or a dutch oven with the oil and place a thermometer in the oil. Bring the oil up to 365 degrees.
(I use a candy thremometer, as meat thermometers only go up to about 190F)...

While the oil is coming up to temperature dredge the cod pieces in flour and set on a plate.
When the oil gets to 365 degrees dip the floured cod into the batter and then carefully place the cod into the oil.
Fry a couple pieces at a time so you don’t lower the oil temperature and crowd the fryer.
Cook the cod till done (about 5-7 minutes).
Once it is done remove from the oil and drain on a rack or paper towels.

Serve with Malt Vinegar, salt & pepper, and/or Tartar Sauce...
Do your fries the way you like to make them...
personally, I lile Oreida Crinkle Cut Fries (or Tater Tots), done in the oven!

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