Grouper Fingers

3 lbs grouper fillet

1 oz blackening spices

some vegetable oil

4 oz cornstarch

6 oz flour

1 pinch salt

5 oz water

6½ oz beer

3 egg whites

Mix dry ingredients for the batter – cornstarch, flour and salt.

Add in wet ingredients – water, beer and egg whites – and mix well.

Place batter in refrigerator for 4 hours.

Chill. (This part is important.)

After four hours of chilling, fill your deep fryer (or frying pan) with enough vegetable oil to cover the fish. Preheat the oil.

Cut the grouper fillet into equal strips, approximately 5 oz each.

Marinate with blackening spice.

Take batter out of fridge. Dip the fish into the batter so it’s evenly covered on both sides. Place it into your deep fryer or frying pan.

Fry until golden brown.

Fancy bonus! Serve with your favorite tartar sauce, and add a splash of hot sauce if you want.