Southern Fried Grouper Kabobs with Red Beans and Rice
Barry Phillips, Lucky Fisherman Restaurant
- 2 lbs. grouper filet, diced
- Button mushrooms
- 1 lg. yellow onion, 1 inch diced
- 3 lg. banana peppers, 1 inch diced
- Potatoes, peeled 1 inch diced
- 3 cups flour
- 1/4 cup Old Bay
- 12 thin wooden skewers
- 1 cup milk
- Olive oil
Pour 1/2 cup olive oil into a large skillet and heat to approximately 325 degrees. While oil is heating, take a wooden skewer, alternate vegetables and fish until skewer is full.
Next, lightly season with salt and set aside. Put 3 cups of flour into a medium-size mixing bowl, add 1/4 Old Bay and 2 tsp. salt and mix well. Finally, lightly dredge the skewer into seasoned flour, dip skewer into milk, and back into seasoned flour for a good coating.
Place the skewer in the saute pan and brown on each side for approximately 5 minutes. Once the fish is fully cooked, the skewers are done. Serve with a side of red beans and rice and your favorite sauce.