Iconic Grouper Sandwich

There is something special about a grouper sandwich, especially made from Snowy Grouper! The mild sweet fillet makes the best blackened or fried fish sandwiches there is, rivaling McDonald’s fish-fillet anyway in my personal opinion.

Most Snowy Grouper is caught off North Carolina and Florida, these are deepwater species that live off the continental shelf. We only have to go 30 miles to reach them off Hatteras compared to Charleston, SC where they are 85 miles offshore. There are only 168 commercial fishing boats that harvested Snowy Grouper in 2019! That blows my mind, it is a very unique highly demanded fish but the number of fishermen targeting it has really come down. This is from regulations – decrease in trip limits, quotas, season, etc. Then most snapper-grouper fishermen are aging out and the industry is too expensive for young people to enter. So we are left with a massive demand for local seafood but not enough people who want to harvest it.

I like to bread my fish in House Autry seafood breader (medium hot preferably) then add some blackening seasoning to it. I put this in a bag and shake the fish to coat. Then I pan fry with clarified butter in a cast iron pan.

Grouper is a hard fish to get right the first time – watch it close. For a thick piece it takes about 4-5 minutes per side. You can tell it’s done when a knife goes through it easily or a thermometer reaches 140 degrees.

Then I grill a hamburger bun, nothing fancy unless you find brioche. Spread softened butter on both sides and grill in a skillet until golden brown.

Next slice a tomato, grab some lettuce leaves, and tartar sauce if you like. Then build your sandwich and enjoy!