Recipe - Fried Grouper W Papaya Relish

1 cup Allpurpose flour
3 Eggs
2 tablespoon Vegetable oil
1 cup Bread crumbs
One half cup Cornmeal
1 teaspoon Salt
1 teaspoon Ground black pepper
1 One half pound Grouper fillet; skin & bones
removed
One fourth cup Vegetable oil
1 Papaya; about 1 pound
2 tablespoon Light brown sugar
1 Lime; juiced
1 small Red onion; finely minced
1 small Red pepper; finely minced
1 Scotch bonnet pepper;
(optional)
Green salad; for
accompaniment

Use the three dish arrangement for the breading process: a separate dish
for each of the three elements of breading, preferably flat and with 1 to
2inch sides to better hold the breading ingredients. Place the flour in
one dish, beat the eggs with the oil in another dish and mix the bread
crumbs and cornmeal with the salt and pepper in the third.

Cut the grouper into 4 to 5 ounce pieces. Dip and dredge the grouper first
through the flour, then dip into the egg mixture and finally dredge in the
dry crumbs last. Refrigerate the fish until ready to cook.

Make the relish by peeling and seeding the papaya, cutting it into slices
and mixing the papaya in a bowl with the sugar, lime juice, onion, red
pepper and the (if desired) hot scotch bonnet pepper. Let this marinate for
no longer than 1 hour before serving.

Heat the One fourth cup vegetable oil in a large saute pan over medium heat. Add
several pieces of breaded fish at a time to the hot oil and cook for 4 to 5
minutes, turning occasionally, until the fish is golden brown and still
moist inside.

Serve with a green salad and the papaya relish.

Yield:: 4 to 6 portions. c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW
#ML1B17

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #814 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997