Cornmeal-Crusted Grouper

1. 1

   Preheat the oven to 500F.

2. 2

   Position an oven rack in the upper third of the oven.

3. 3

   Combine the breadcrumbs, cornmeal, cayenne, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large sealable plastic bag, and shake to mix.

4. 4

   Place the beaten eggs in a shallow dish.

5. 5

   Season the fish with salt and pepper on both sides.

6. 6

   Working with one fillet at a time, place the fish in the bag and shake to coat well with crumbs.

7. 7

   Dip the fish into the eggs, then shake in the crumbs again to coat.

8. 8

   Transfer the fish to a plate.

9. 9

   In a large, heavy-bottomed, ovenproof skillet (preferably cast iron), heat 3 tablespoons of the oil over high heat until hot, but not smoking.

10. 10

    Fry the fillets until the undersides are golden brown, about 1 minute.

11. 11

    Turn, add the remaining 3 tablespoons oil, and cook 1 minute more.

12. 12

    Put the skillet in the upper third of the oven and bake until the fish are just cooked through, about 5 minutes.

13. 13

    Remove from the oven and serve immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.