Recipe - Grouper Fingers

2 pound Grouper fillets
3 Egg
2 tablespoon Flour
One fourth teaspoon Baking powder
One half cup Evaporated milk
1 One half tablespoon Grated coconut
Cracker meal
Minced hot pepper, lemon
juice and salt

Cut into fingersized portions and marinate in pepper, lemon juice and salt
for i hour. Make a batter with the eggs, flou, baking powder, milk and
coconut. Dip fish in batter and roll on cracker meal. Deep fry in hot oil.

Serve with a salad as a light lunch or use as an appetizer with Devil's
sauce.

NOTES : You may use crushed Ritz crackers for the craker meal.

Posted to EATL Digest 31 Dec 96

Recipe by: "Bahamina Cook and Drink Book" by Joe Cartwright

From: C jazzbel@MAIL.BATELNET.BS

Date: Tue, 5 Aug 1980 13:07:18 0700