Firecracker Pan Fried Grouper

CHEF
The Art Institute of Charlotte Junior chef Ashley Nightengale

TROPICAL FOODS INGREDIENT
Firecracker Hot & Spicy®

PREPARATION TIME
30 minutes

COOKING TIME
6 minutes

SERVINGS: 4

INGREDIENTS
Remoulade Sauce
1 cup mayonnaise
1 tbsp. ketchup
1 tbsp. creole mustard
½ tsp. cayenne pepper
2 tsp. lime juice
2 tsp. fresh parsley, chopped
1 garlic clove, minced
½ tsp. Worcestershire sauce
1 tsp. horseradish sauce

Grouper
½ cup Firecracker Hot & Spicy®
4 grouper filets, halved lengthwise
1/3 cup cornmeal
½ cup breadcrumbs
2 tbsp. parsley, chopped
1 egg, beaten with
1 tbsp. of water
1 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
INSTRUCTIONS

Remoulade Sauce
Combine all ingredients for roumelade and set aside.

Grouper
Place Firecracker Hot & Spicy®, cornmeal, and breadcrumbs in processor and process until smooth. Season grouper with salt and pepper, then dredge in flour, dip in egg wash and roll in spicy breadcrumb mixture. Fry grouper in pan in oil, 2-3 minutes each side

Tags: Art Institute, cayenne, fall recipe, Firecracker Hot & Spicy, grouper, recipe, Spicy

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