Battered Grouper Bites With Jalapeno Tartar Sauce Recipes

BEER-BATTERED FLUKE WITH JALAPENO TARTAR SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a deep, heavy-bottomed pot over direct heat until it reaches 360 degrees F.
• For the beer-battered fluke: Whisk together 3 cups of the instant flour with the cornstarch, seafood seasoning, baking powder, salt and baking soda in a large bowl. Whisk together the eggs and beer in a separate large bowl. Whisk the wet ingredients into the dry ingredients until there are no lumps. Let the batter rest for 5 minutes so the flour can bloom.
• Meanwhile, make the tartar sauce: Whisk together the mayonnaise, mustard, garlic, jalapeno, lime zest and juice in a medium bowl. Season with salt and pepper. You can add a splash of the jalapeno pickling liquid if desired for extra flavor.
• Dry the fish fillets with paper towels and season with salt and pepper on both sides. Working in batches, dredge each piece of fish in the batter. Using a fork, lift each fish fillet out of the batter, let the extra batter drip down and then carefully drop the battered fish into the oil. Do not overcrowd the pot. Fry until the batter is golden brown and crisp and the fish is cooked through, about 5 minutes. Remove to a paper towel-lined plate and season with sea salt.
• Season the remaining 1/2 cup of instant flour with salt and pepper. Dredge the lemon slices and parsley in the seasoned flour, then fry until crisp, about 2 minutes. Remove to the paper towel-lined plate. Add the fried fish, lemons and parsley to a platter and serve immediately with the jalapeno tartar sauce for dipping.
• (Alternatively, you can fry the fish, lemons and parsley in 360 degrees F oil over medium-high heat on a stovetop.)

BATTERED GROUPER BITES WITH JALAPENO TARTAR SAUCE

Steps:

• Stir together the mayonnaise, green onions, jalapenos, hot sauce, lemon juice, salt and red pepper in a medium bowl. Cover and chill until ready to serve.
• Stir together hushpuppy mix and milk in a medium bowl.
• Pour oil into a large deep skillet to a depth of 1/2". Heat oil to 350*F. Dredge fish in flour then in hushpuppy mix.
• Place fish in oil and fry in batches 3 to 4 minutes on each side or until golden. Serve with sauce. Enjoy!

JALAPENO TARTAR SAUCE

Steps:

• Mix 1 cup each mayonnaise and chopped pickled jalapenos, 1 chopped scallion, 1 tablespoon each lime juice and chopped cilantro and 1/2 teaspoon Worcestershire sauce.

CORN CRAB CAKES WITH JALAPENO TARTAR SAUCE

Steps:

• Blend mayonnaise and egg in large bowl.
• Mix in corn kernels,bell peppers, anaheim chilies, onion,mustard, white pepper,worcestershire sauce and cayenne.
• Stir in breadcrumbs; fold in crabmeat.
• Shape mixture into patties, using 1/4 cup for each.
• Melt butter with oil in large skillet over medium-high heat.
• Add crab cakes (in batches if necessary) and cook until lightly browned, 2 to 3 minutes per side.
• Garnish with lemon wedges and serve with tartar sauce.
• Jalapeno Tartar Sauce:.
• Combine all ingredients in processor and blend using on/off turns until ingredients are finely diced.
• Transfer to bowl; cover and refrigerate.
• (Can be prepared one day ahead.).

GRILLED GROUPER SANDWICH AND CHIPOTLE TARTAR SAUCE

Steps:

• To make the tartar sauce, combine first 5 ingredients in a small bowl. Cover and chill 3 hours.
• Sprinkle grouper with lemon pepper. Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until fish flakes with a fork. Place each fillet on a Kaiser roll. Top with Chipotle Tartar Sauce, tomato, onion, and cabbage.

JALAPENO TARTAR SAUCE

Steps:

• Mix mayonnaise, dill pickle, capers, lime juice, jalapeno pepper, parsley, hot pepper sauce, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour before serving.