I can’t believe how quickly August is flying by! Today we’re on the next chapter of Pops Montfort’s dinner out on the Isle of Grace and it’s time to serve the main dish: Breaded Grouper. Of course Pops got up early to go fishing so dinner is as fresh as fish could be!

Pops Montfort ~ “We’re eating outside, near the barn, and it’s almost dark. My son Rafe has lit candles, Juliet has poured the prosecco, and my other son Philip is helping me plate the dinner. So far the Whole Wheat Molasses Bread and the Corn Souffle have been huge hits, and I’ve no doubt they’ll love this grouper as well. I caught the fish this morning so it couldn’t be fresher.

Once we’re all seated again, Rafe continues his story about when he worked as a Fianna assassin for a man named the Prince. While I’m sure Rafe is censoring what he’s sharing, the part about getting into a fight with three men with whips and swords in Istanbul is making us all laugh. It’s funny because he and his buddy had high-powered weapons that didn’t work and they had to swing them like baseball bats just to get out of the bazaar.

I’ve no doubt the harrowing life Rafe lived during those eight years he was gone has taken its toll. The things Rafe has seen and done would destroy most men. But as I watch Rafe take Juliet’s hand and kiss it, just after he makes her laugh with a story about two monkeys who saved his life in that Turkish bazaar, I realize something. I always thought Rafe survived that life as a Fianna assassin simply to return to Juliet. But I think it’s more basic than that. I believe Rafe survived the Fianna, and was able to fight his way home, because of Juliet.

Rafe always believed she’d never stopped loving him. I’m now convinced that that profound truth–that Juliet has always loved him completely–is why Rafe returned home. Her love gave him the courage not to give up when other men would have. I will always be grateful to my beautiful daughter-in-law for her own strength and bravery. It would’ve been so easy for her to turn her back on Rafe, yet her ability to forgive has given all of us the most incredible gift. She’s given us back our family. I will always be grateful.”

Breaded Grouper

Course Main Course
Keyword Fish
Prep Time 5 minutes
Cook Time 6 minutes
Marinating Time 20 minutes
Servings 4
Calories 415 kcal

Ingredients

  • pounds grouper fillets
  • 1 cup buttermilk
  • 1 Tablespoon hot sauce
  • 1 cup cornmeal
  • ½ cup flour
  • 1 Tablespoon Creole seasoning
  • 1 teaspoon Kosher salt
  • 1 quart peanut oil

Instructions

  1. Wash and dry the grouper. Using your fingers, make sure there are no bones. If you do feel bones, but them out. Cut the fillets in half.

  2. Using a gallon-size Ziplock bag, pour the buttermilk into the bag and add the hot sauce. Then add the fish and marinate them in the refrigerator for 30 minutes.

  3. In a shallow baking dish, combine the cornmeal, flour, Creole seasoning, and salt. When the fish are ready, dip the wet fillers (right from the bag) into the cornmeal mixture. Dredge each fillet and make sure they are completely covered.

  4. Place the breaded fish on a baking rack to rest until all the fish are dredged.

  5. In a dutch oven on the stove, heat up the oil making sure to make sure the oil is 1" deep. Heat the oil to 375℉.

  6. Carefully add the grouper, one piece at a time. After each fillet, bring the boil back up to 375℉ and keep adding more fish until it's all cooked. Do this in batches, if necessary. The rich should fry for 3 minutes on one side until the crust is brown and crispy. Turn the fish over and cook for another 2 minutes.

  7. Remove the fish using a spatula and place the fillets on a wire rack to drain. Repeat until all the fish are done and serve immediately.

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