Bite with Belkys: Grouper Po Boy from Blue Collar Restaurant

The Chef & Owner: Danny Serfer

The Restaurant: Blue Collar

The Dish: Grouper Po Boy

Ingredients:

1 lb. of grouper, cut into 1 oz. chunks

8 pickles, diced

1 Tbs of capers

garlic, minced

1 Tbs of worcestershire sauce

1 Tbs of lemon

2 Tbs of tabasco

1 cup of mayonnaise

salt and pepper, taste

1 tsp of sugar

1 cup of all purpose flour

1 tsp of baking powder

1 bottle of dark beer

4 sesame brioche buns

4 pieces of lettuce

4 slices of tomato

1/2 of an onion, sliced

Method of Preparation:

-Begin by preparing a homemade tartar sauce. In a bowl, combine chopped pickles, capers, garlic, worcestershire sauce, lemon juice, tabasco and mayonnaise. Season with a pinch of salt, pepper and sugar.

-Next, make a beer batter by mixing all purpose flour, baking powder, salt, pepper and dark beer. Then, pour in a little water to thin it out. Whisk it all together.

-Now, move on to the fish. Cut the grouper in small pieces. Season with a little salt and pepper.

-Then, coat the fish in a little flour and in the beer batter. Deep fry until its a nice golden brown. It may take about two to three minutes.

To Plate:

At the restaurant, they like to use a sesame brioche bun. Spread the tartar sauce on each bun. Then, add lettuce, tomato, onion and the fish. You can also serve a side of french fries.

Serving Suggestion: Brown Ale Beer

Serves: 1

FOR MORE INFORMATION:

Blue Collar Restaurant

6730 Biscayne Boulevard

Miami, FL 33138

(305) 756-0366

www.bluecollarmiami.com