Crispy fried grouper sandwiches on toasted brioche buns topped with tartar sauce and served on a wooden platter with coleslaw and St. Elmo Tartar Sauce in the background.

Crispy Grouper Sandwich

Crispy Grouper Sandwich

Crispy Grouper Sandwich

Andrea Richter

Cuisine

Seafood

Category

Appetizer

Fresh grouper coated in coconut-infused panko, fried until golden, and served on toasted brioche with St. Elmo Tartar Sauce. This recipe also works beautifully with any firm, mild white fish—such as cod, halibut, mahi-mahi, snapper, tilapia, or haddock—making it easy to adapt based on what’s freshest. Serve full-size or slice into “Party Cut” portions for effortless entertaining.

Ingredients

  • 1½–2 lbs fresh grouper, cut into 4 sandwich-size portions

  • 1 cup all-purpose flour

  • 2 large eggs, beaten

  • 2 cups panko breadcrumbs

  • ½ cup shredded sweetened coconut

  • Kosher salt & black pepper

  • Vegetable oil, for shallow frying

  • 4 brioche buns, toasted

  • St. Elmo Tartar Sauce

Directions

  1. 1. Prepare the Breading

  2. Set up three bowls:

  3. flour

  4. beaten eggs

  5. panko mixed with shredded coconut

  6. Season each with salt and pepper.

  7. 2. Bread the Grouper

  8. Pat grouper dry. Coat in flour, dip in eggs, then press firmly into the coconut-panko mixture until fully covered.

  9. 3. Fry

  10. Heat about ½ inch of oil in a skillet over medium-high heat. Fry grouper 3–4 minutes per side, or until deep golden and cooked through. Drain on a rack or paper towels.

  11. 4. Build the Sandwiches

  12. Spread St. Elmo Tartar Sauce on toasted brioche buns. Add crispy grouper and top with the bun.

  13. Party Cut

  14. Assemble the sandwiches, then slice each into quarters for shareable, bite-size portions ideal for events or entertaining.
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