Partner Post: The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away.
Caught right off the coast, here’s how to make Key West’s favorite crispy grouper fritters.
While you may have heard of Key West’s conch fritters, which is fried conch meat that actually native to the Caribbean, Key West fisherman and chef Paul Menta prefers to make grouper fritters. Fisherman of Key West are able to catch the grouper right off the coast, so this is a true local specialty.
Similar to the conch fritter, the grouper is mixed with onions carrots and a traditional Key West seafood seasoning by Key West Spice Company that is made of celery seed, salt, paprika, and red pepper. It is simple, but fresh grouper doesn’t need an overpowering of flavors. Once the batter is made, Paul fries the fish balls until golden and enjoys them inside of a sandwich or as an appetizer by the water.
Click here to read more about Paul’s favorite bites in Key West.
- 1 pound Grouper
- ½ cup Onions
- ½ cup Carrots
- 1½ Tablespoons Key West seafood seasoning
- 1 Egg yolk
- 2 Tablespoons Key lime juice
- ½ cup Flour
- Coconut oil, for frying
- Chop up, or use food processor, grouper.
- Fine dice, onions, carrots and mix with grouper.
- Add key west seafood seasoning, about 1½ tablespoon
- Mix all together with 1 egg yolk and 2 tablespoons of key lime juice.
- Add ½ cup of flour until mixture starts to form a batter.
- Use a spoon to make balls, fry in coconut oil till brown or bake in the oven on sheet tray.
- As a sandwich filling instead of an appetizer, make the rounds larger.