Crispy Grouper Bites (Chicharrones De Mero)
For the Crispy Grouper Bites:
- 1 pound grouper fillet
- cut into 1-inch bite-sized pieces
- 2 tablespoon fresh lime zest
- 2 tablespoon fresh ginger
- grated on the micro planner
- 1 teaspoon sea salt
- or to taste
- 1/2 cup all-purpose flour
- rice flour
- or cornstarch (for dredging)
- 1/4 teaspoon black pepper
- Vegetable oil or peanut oil for deep-frying
Prepare the Dipping Sauce
Prep:
In a small bowl, whisk together the soy sauce, lime juice, minced ginger, sesame oil, chili garlic sauce (or fresh chili), and honey.
Taste:
Taste the sauce and adjust the chili/sweetness/lime as desired. If the sauce is too thick, add a tablespoon of water until the desired consistency is reached. Set aside.
Fry the Grouper
Heat:
Heat 2–3 inches of vegetable oil in a deep pot or large, heavy skillet to 350°F (175°C).
Frying:
Working in batches, carefully lower the grouper bites into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in soggy fish. Fry for 3–4 minutes, turning occasionally, until the bites are deep golden brown and crispy on the outside and the grouper is opaque and cooked through
Drain:
Use a slotted spoon or spider to remove the grouper bites and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
Serve:
Serve the Crispy Grouper Bites immediately with the Chili Lime Ginger Dipping Sauce on the side
