“Pan Con Minuta” Fried Grouper Sandwich (Tail On)

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“Pan Con Minuta” Fried Grouper Sandwich (Tail On)

Servings

2 Persons

Prep time

25 minutes

Cooking time

10 minutes

Ingredients – Butterflied Grouper

  • 2 NETUNO Grouper Butterfly Fillets (4–6 oz each), tail on
  • 1 cup Zatarain’s Cajun Fish-Fri Seasoned Breading Mix
  • Vegetable or peanut oil, for frying
  • Pinch of salt & pepper

Ingredients – Cilantro Lime Coleslaw

  • 3 cups coleslaw mix
  • ¼ cup mayonnaise
  • ½ tsp lime zest
  • ½ tbsp sugar
  • ½ tsp celery seed
  • Salt & black pepper, to taste
  • ½ cup chopped cilantro
  • ¼ cup thinly sliced red onion

Ingredients – Chipotle Mayo

  • ¼ cup mayonnaise
  • 1 tsp lime juice
  • 1 tsp adobo sauce (from canned chipotles in adobo)
  • Optional: pinch of smoked paprika

Instructions

  1. Prepare the Coleslaw:
    • In a large bowl, whisk together mayo, lime juice, zest, sugar, celery seed, salt, and pepper. Add coleslaw mix, cilantro, and red onion. Toss until coated. Chill while you fry the fish.
  2. Fry the Grouper:
    • Pat fish dry and lightly season with salt and pepper.
    • Dredge in Zatarain’s Cajun Fish-Fri, pressing to adhere.
    • Heat ½–¾ inch of oil in a skillet to 350°F (175°C).
    • Fry filets 3–4 minutes per side, until golden brown and crisp.
    • Drain on paper towels or a wire rack.
  3. Make Chipotle Mayo:
    • In a small bowl, mix mayonnaise, lime juice, and adobo sauce until smooth. Adjust heat to taste.
  4. Assemble the Sandwich:
    • Spread chipotle mayo on both sides of the toasted brioche bun.
    • Place the crispy grouper filet (tail on) on the bottom bun.
    • Top generously with cilantro lime coleslaw.
    • Add the top bun and serve immediately.
  5. Serve: Garnish with a lemon wedge on the side — perfect with fries or hush puppies.
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