Fish Fry Time! Grouper Fillets, Vidalia Onion Rings and Fish Fry Cole Slaw!

I had several pieces of grouper fillets in the freezer and some Vidalia onions waiting patiently on the work table. I knew I was in the mood for a fish fry. I cut the grouper into two inch wide strips, rinsed them and patted dry with paper towels. Then, I assembled my breading/coating station.

3 cups of corn flour

1 t. salt

1/2 t. freshly ground black pepper

1 t. granulated garlic

Add all ingredients to a shallow baking dish and mix carefully with a fork.

I have a HUGE cast iron skillet and I added enough peanut oil to have a depth of about 2 1/2 - 3 inches. Turn the heat to medium high and let heat until the oil reaches a temperature of 350 degrees.

While the oil is heating, carefully place the grouper fillets into the breading and coat each piece completely.  Add fish to oil and let it cook for 2 - 3 minutes until the pieces float and then, using tongs, carefully turn the fish over and let it cook an additional 2 - 3 minutes until golden brown.

Drain on paper towels until all the fish is cooked. Serve immediately. If you're going to cook the onion rings. place the fish into a warm oven to keep warm.

Now let's get those onion rings cooking!

1 large Vidalia onion, peeled, thinly sliced, and rings separated

2 cups buttermilk

1 - 2 T. of your favorite hot sauce

1 t. granulated garlic

1 t. salt

In a large bowl, add ingredients and whisk together. Place onion rings into mixture and stir to coat. Set aside.

2 cups corn flour

1 t. salt

1 t. freshly ground black pepper

1 t. granulated garlic

In a large bowl, whisk together all these ingredients. Take a few onion rings from the buttermilk mixture and place into the breading and coat.

Drop into the oil used to fry the fish. It won't take them but a minute or two at most to cook. When they are golden brown, using tongs, remove from oil and drain on a paper towel lined plate.

If that's not enough goodness, let's whip up some slaw right quick!

3 cups shredded cabbage

1/2 cup mayonnaise

1 - 2 T. olive oil 

1 T. dried onion flakes

1/2 t. celery seeds

salt and pepper to taste

Place the cabbage in a large bowl. In another bowl, whisk together the remaining ingredients and pour over the cabbage. Mix together until well combined. Chill until ready to serve.