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GROUPER CUTLETS
2 pounds grouper filets or any
firm-fleshed fish such as sole, porgy or flounder
2 tablespoons lime or lemon juice
3 generous pinches sea salt
1/2 cup unseasoned dried bread crumbs
1/2 cup vegetable oil |
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Rinse the fish and marinate it in the lime
or lemon juice for at least 2 hours. Combine the salt and bread crumbs
in a dish. Heat the oil on a skillet until it sizzles. Remove the fish
from the marinade, coat it in the bread crumbs and fry on both sides
until golden. Serve at once.
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