grouper

I have a friend who likes fresh grouper. Actually, he doesn’t just like fresh grouper, he waxes enthusiastic about it, as if there were no other food on this planet worth eating. The friend in question buys his grouper from the same seafood place in Perdido Key, Fla. everytime he’s in that neck of the woods. So when we vacationed near that spot this summer, we made a pilgrimage to Grouper Mecca and were not disappointed with our haul.

Pictured above: Abita Beer-battered grouper, made by yours truly.  Informal recipe is as follows: 1. Pour a bottle of Abita Amber or Abita Golden into a bowl; 2. In another bowl, mix a few cups of flour with sea salt, black pepper, red pepper, garlic salt, onion salt, paprika and maybe parsley; 3. Dredge grouper slices in flour first, then in beer, then back in flour (expect messy fingers); 4. Fry covered grouper slices in hot oil until golden brown; 5. Dig in and enjoy what my seven-year-old declared “the best fish I’ve ever had in my life.”