CookIt!: Learn to make fried black grouper Pincher’s style

Learn how to fry a filet of black grouper with the help of chef Beau Perry at Pincher's Crab Shack at Tin City in Naples in this week's Cookit! video online at naplesnews.com.

Photo by CARRIE WISE // Buy this photo

Learn how to fry a filet of black grouper with the help of chef Beau Perry at Pincher's Crab Shack at Tin City in Naples in this week's Cookit! video online at naplesnews.com.

Cook It: How to fry grouper

Make a quick sandwich with fried filet

Pinchers Crab Shack - Naples

1200 Fifth Avenue South, in Tin City at the foot of the Gordon River Bridge, Naples, FL

— Watch chef Beau Perry of Pincher’s Crab Shack, 1200 Fifth Ave. S., Naples, 436-6616, bread and fry black grouper on Cookit! and get the recipe below.

Perry doesn’t use any seasonings when he fries the grouper, he says, because he doesn’t want to take anything away from the flavor of the fish. He has plenty of experience working with fish and has been at Pincher’s for seven years. Perry has been cooking at this restaurant since it opened and has been working at restaurants since he graduated high school. He left the corporate world of restaurants to join a family business and says it is one of the best decisions he has ever made.

Pincher’s, Perry says, feels like his second home and he can’t imagine working anywhere else. He can’t change anything on the main menu but is able to create dishes around what is available at the market for specials of the day.

The most popular items are stone crabs and grouper. The fried grouper is served with fresh-cut fries and cole slaw, but you can also get it grilled or blackened and have a choice of two sides. Most of the fish served at the restaurant is caught in local waters, Perry says. Pincher’s owns Island Crab on Pine Island and has 30 local boats catching fish to be served in the seven local Pincher’s Crab Shacks.

Blue crabs are even shipped to Maryland and some fish is sold to Northern cities.

Perry’s favorite thing to make is the black grouper, but he’ll take requests from diners if something is not on the menu and, if possible, cook the special requests to order.

The restaurant also has a fish market where fish lovers can buy fresh seafood and make it at home.

Here is how Perry makes his grouper:

FRIED BLACK GROUPER

Ingredients

4 slices black grouper

1 cup milk

2 eggs

1 cup flour

1 package Golden Dipt breading, available at local fish stores and supermarkets

Vegetable oil, enough to submerge the fish

Preparation

■ Beat the eggs and milk together in a bowl and dip the fish.

■ Mix the flour and Golden Dipt together in a shallow bowl and lightly coat the fish on both sides.

■ Heat the oil in a sauté pan to 350 degrees and submerge the fish.

■ Fry the fish 6 to 8 minutes. Do not turn over.

■ When golden brown remove from the pan and drain.

■ Serve with fries and cole slaw, if desired.

© 2011 marconews.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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