UNCE ORCHARD / LAS VEGAS
One of my all-time favorite things to eat is a fried grouper sandwich with a cornflake crust, and this is a variation that celebrates crunchy crust and the creamy rich flavor of perhaps the most royal denizen of the Gulf of Mexico.
SERVES 4
¼ cup extra-virgin olive oil
½ cup finely chopped blanched almonds
Zest of 1 lemon
1 cup all-purpose flour
1 teaspoon kosher salt, plus more as needed
2 large eggs
4 (4- to 5-ounce) grouper fillets (or substitute whatever looks best at the market)
Freshly ground black pepper
½ cup dry white wine
3 tablespoons tiny capers
3 tablespoons unsalted butter, cold
Juice of 1 lemon
1 bunch fresh flat-leaf parsley, finely chopped (¼ cup)
Preheat the oven to 250°F.
In a large skillet, heat the oil over medium-high heat until just smoking.
In a shallow bowl, mix together the almonds, lemon zest, ½ cup of the flour, and the salt. In another shallow bowl, lightly beat the eggs. Place the remaining ½ cup flour in a third shallow bowl.
Season the fish with salt and pepper. Dredge each fish fillet in the unseasoned flour, then dip into the eggs, letting any excess drip off, and finally dredge in the almond mixture, patting gently to coat. Place the fish in the pan and cook for 3 to 4 minutes per side, until medium golden brown and nicely toasted, then transfer the fish to an ovenproof platter and place in the oven to keep warm.
Pour the oil out of the pan and wipe it quickly with a paper towel, then place it back on the burner. Add the wine and capers and bring to a boil. Cook for 30 seconds, then add the butter and lemon juice and swirl to make a sauce. Add the parsley, season with salt, and pour the sauce into little ramekins for dipping. Or pour the sauce over each serving of the warm fish.