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Crispy Grouper Tacos with Caper Dill Aioli

Crispy Grouper Tacos with Caper Dill Aioli


Crispy Grouper

  • 3 four to six oz grouper fillets, cut into bite-size strips
  • 1 cup corn flour
  • salt and pepper to taste
  • vegetable oil for frying


  • mixed greens
  • 1 Persian cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • capers for garnish
  • lemons for garnish
  • flour tortillas

Caper Dill Aioli

  • ¼ cup mayonnaise
  • ¼ tsp dried dill
  • 1 tbsp capers
  • zest of 1 lemon
  • 1 tsp lemon juice
  • pinch of salt


  1. For caper dill aioli, combine all ingredients in a small bowl and stir well. Set aside.
  2. For grouper, heat oil in deep-fryer to 365 F. Place some of the corn flour in a large zip-top bag. Working in batches, add some of the grouper strips to bag and tumble gently until strips are evenly coated. Repeat with remaining grouper strips, adding more corn flour as needed. Deep fry in hot oil for about three minutes or until done. Fish should be golden brown, slightly crisp on the outside, and moist and flaky on the inside when done.
  3. To assemble tacos, divide spring mix, cucumber, red onion and grouper amongst the tortillas. Drizzle aioli atop tacos, garnish with capers and serve with lemon wedges.

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