Grouper in Potato Crust


  • 4 Idaho Potatoes (90 count)
  • 12 filets Black grouper filets 4 1/2 lbs.
  • 6 T Flour to dust
  • 2 large Egg wash
  • 1/4 c Extra virgin olive oil
  • 1 c White wine
  • Salt and pepper to taste
  • 2 t Fresh chopped garlic
  • Juice of one fresh lemon
  • 4 T Butter
  • Tip: Substitute sea bass, black sea bass, scamp or brill for grouper. Omit butter or use margarine or olive oil for a lighter version.


  1. Peel and shred Idaho Potatoes, rinse three times in cold water, squeeze dry in cloth towels.
  2. Air dry in convection oven 150°-200°F. Be sure to rotate pan and mix potatoes while drying. (Do not brown)
  3. Pulse in food-processor two times to break up pieces.
  4. Coat grouper with flour, egg wash and dried potatoes.
  5. Sauté in olive oil until lightly browned on one side, turn over, then place in 450°F oven until desired doneness.
  6. Remove the excess oil, add white wine. Reduce by half. Add salt, pepper, garlic and lemon juice. Whisk in butter and drizzle over fish.
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Yield: 12 servings
Calories: 300.1
Sodium: 143 mg
Fat: 11 g
Protein: 35.3 g
Cholesterol: 109 mg

Vid Lutz
Formerly of - Johnny’s Bar
Cleveland, OH

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