Bite with Belkys: Fried Grouper and Coleslaw

The Chef & Owner: DJ Suarez
The Restaurant: The Historic Blue Marlin Fish House
The Dish: Fried Grouper and Coleslaw

Ingredients for Coleslaw:

1/2 cabbage, chopped
1 cup sour cream
1 cup of mayonnaise
1/2 cup of sugar
1/2 tsp. of salt
1 tsp. of ground mustard
1/2 cup of lemon juice
1 pinch of dried parsley flakes
pepper, to taste
1/2 bag of 10 oz. matchstick carrots

Method of Preparation:

-Start by chopping the cabbage. Then, prepare the sauce. In a large bowl, add sour cream, mayonnaise, sugar, salt, ground mustard, lemon juice and mix.

-Next, toss in dried parsley flakes and ground pepper and carefully stir with a spoon.

-Now, add the chopped cabbage and carrots and fold it all together.

-Cover the coleslaw with plastic wrap and let it cool in the fridge.

Serves: 12

Ingredients for Fried Grouper:

2 grouper fillets
2 beer cans
5 cups of cornflour
3 Tbs. of black pepper
2 Tbs. of salt
Soybean oil

Method of Preparation:

-Begin by marinating the grouper in beer. Chef DJ says to stay away from dark beers because it will break down the fish. Let the fish marinate overnight.

-Next, prepare the batter. In a large zip lock bag, add cornflour, pepper, salt, and shake it together.

-Then, toss in the grouper and shake again.

-Deep fry the fish in soybean oil for about four minutes or until it's a nice golden brown.

Serves: 1

To Plate the Dish:

Serve with waffle fries and season with salt and pepper. At the restaurant, they garnish with a side of key lime mustard and fresh lime.

Serving Suggestion: Beer

FOR MORE INFORMATION:

The historic Blue Marlin Fish House inside Oleta River State Park
2500 NE 163rd St
North Miami Beach, FL 33160
(305) 957-8822
www.bluemarlinfishhouse.com