This past summer, Drew and I spent a few days at Lake of the Ozarks. Here’s that review if you missed it: https://wp.me/p9gj7H-sJ
We ate out a LOT and at every single restaurant, there were “grouper fingers”. These were grouper fish coated in Frosted Flakes, deep fried, and drizzled with honey. With every version of these, they all came with a raspberry tartar sauce as well. This was absolutely my favorite thing I tried there, and I ordered it everywhere we went. I couldn’t get enough! So, I remade them at home (with cod instead of grouper because it is easier to find here) and want to share the recipe. I hope you enjoy it as much as I do!
*This recipe is for 2 servings. Double it or triple it if you’re feeding more than 2 people.
-2 cod filets (or grouper filets)
-2 cups Frosted Flakes
-1 cup flour
-1 tablespoon milk
-salt (about 1 teaspoon)
-1/4 cup tartar sauce
-1/4 cup raspberry preserves
-peanut oil for frying
1. Make the sauce: Stir equal parts (about 1/4 cup each) of tartar sauce and raspberry preserves. Set in refrigerator until fish is ready to eat.
2. Salt both sides of the fish and set aside.
3. Put about a centimeter width of peanut oil in a frying pan and start to heat on medium. You want this to be about 350 degrees when we begin to fry.
4. Crush the Frosted Flakes into small crumbs. I put in a baggie and use a dough roller.
5. In one bowl, combine the Frosted Flakes with 1/4 cup flour and pinch of salt.
6. In another bowl, whisk the egg and milk and a pinch of salt.
7. In a final bowl, stir the remaining 3/4 cup flour and a pinch of salt.
8. Take a piece of fish, dredge it lightly in the flour. Then dip it in the egg wash, then coat it heavily in the frosted flakes mix. Set aside until all fish have been prepped.
9. Once the oil is hot enough, fry the fish for two minutes on each side, or until browned.
10. Drizzle with honey and serve with the raspberry tartar sauce.