Dairy-Free Crispy Fried Grouper
Dive into the irresistible crunch of Dairy-Free Crispy Fried Grouper, a mouthwatering twist on a seafood classic that's perfect for those seeking a dairy-free option without sacrificing flavor. This recipe features tender grouper fillets coated in a bold, spiced cornmeal crust seasoned with garlic, paprika, and a hint of cayenne for a subtle kick. A dairy-free buttermilk substitute made with almond milk and lemon juice ensures the coating clings perfectly, creating a golden, crispy finish when fried to perfection. Quick and easy to prepare in under 40 minutes, this dish shines as a crowd-pleasing centerpiece whether served with a side of zesty lemon wedges or your favorite dipping sauce. Ideal for weeknight dinners or special occasions, this recipe is a must-try for crispy fried fish lovers craving a dairy-free delight!
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Recipe Information
Ingredients
- 4 pieces grouper fillets
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups canola oil
- 2 tablespoons fresh parsley
- 4 pieces lemon wedges
Instructions
Rinse the grouper fillets under cold water and pat them dry with paper towels.
In a shallow bowl, combine the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
In another bowl, mix the unsweetened almond milk with the lemon juice to create a dairy-free buttermilk substitute. Let it sit for about 5 minutes.
Dip each grouper fillet into the almond milk mixture, making sure it's fully coated.
Then, dredge the fish in the cornmeal mixture, pressing to adhere the coating evenly on all sides. Place the coated fillets on a baking sheet lined with parchment paper or a wire rack.
In a large skillet, heat the canola oil over medium-high heat until it's shimmering but not smoking.
Carefully add the grouper fillets to the hot oil, being cautious not to crowd the pan. Cook in batches if necessary.
Fry the fillets for 3-4 minutes on each side, or until the coating is golden brown and the fish is cooked through.
Transfer the fried fillets to a paper towel-lined plate to drain any excess oil.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 28.1 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 1.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
