For something different try this pan fried grouper. The coconut and corn flakes make a delicious crunchy
coating. Serve it with a tropical salsa or a coconut dipping sauce
Ingredients
2 lbs. grouper fillets
2 eggs, beaten
1 1/2 cups corn flakes
1 cup shredded coconut
4 tablespoons olive oil
1/4 teaspoon black pepper,
1 teaspoon salt
2 Lemons, cut into wedges for garnish
Directions
Rinse and pat dry your grouper fillets
In a gallon size baggie add coconut, corn flakes, salt and pepper and crush together
In a shallow bowl, beat the eggs, dip the grouper fillets into the egg, allowing excess to drip off
Add one fillet at a time into the baggie of coconut/corn flake mixture and shake throughly for a
good even coating
Add olive oil to a skiillet and heat to a medium-hot temperature,
Once heated, add grouper fillets and fry about 4 to 5 minutes or until golden in color
turn fish and fry another 4 or 5 minutes.
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