Ingredients
- 2 to 3 teaspoons adobo seasoning
- or other comparable mix of garlic powder
- dried oregano
- salt
- black pepper and turmeric
- 1 teaspoon bijol
- or a comparable blend of corn flour
- cumin
- and annatto
- 1 heaping teaspoon Hungarian paprika (Spanish may be used)
- 2 scallions
- minced
- 1/2 red pepper
- minced
- 3 to 4 dashes hot sauce (10 to 15
- if you like it hot)
- 1/4 cup olive oil
- 2 to 3 tablespoons water
- 4 grouper or snook fillets
- 1 cup flour
- 1 cup milk
- 2 eggs
- Cornmeal
- for coating
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Dried oregano or dried basil
- optional
- Salt and Pepper
- to taste
- Canola oil
- for frying
- Mango and Black Bean Salsa
- recipe follows
- 1/2 cup soaked or canned black beans
- 1/2 cup small diced red onion
- 1 cup sugar
- 1 tablespoon ground allspice
- 1/2 cup small diced mango
- 1/2 cup small diced red pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt
Instructions
- In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
- Place fish fillets in a bowl or a ziplock bag.
- Cover fish with marinade.
- Let sit for 1 to 2 hours.
- If grilling fish, place over hot grills until brown.
- If frying the fish, pour the flour into a bowl.
- In a second bowl, combine milk and eggs.
- In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper.
- Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
- In a large skillet heat 2 inches of canola oil.
- When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time.
- Fry the fillets until golden brown.
- Fillets can also be deep fried.
- Serve with Mango and Black Bean Salsa.
- Combine all ingredients together in a medium size bowl.
- Mix to blend ingredients evenly throughout.
- Recipe courtesy Johnny Leverocks Seafood House
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