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
For the Grouper
- 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
For Serving
- 4 brioche buns, toasted
- St. Elmo Tartar Sauce
Directions
1. Prepare the Breading
Set up three bowls:
- flour
- beaten eggs
- panko mixed with shredded coconut
Season each with salt and pepper.
2. Bread the Grouper
Pat grouper dry. Coat in flour, dip in eggs, then press firmly into the coconut-panko mixture until fully covered.
3. Fry
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.
4. Build the Sandwiches
Spread St. Elmo Tartar Sauce on toasted brioche buns. Add crispy grouper and top with the bun.
Party Cut
Assemble the sandwiches, then slice each into quarters for shareable, bite-size portions ideal for events or entertaining.