Nashville Style Grouper Fingers


  1. Cut the grouper into 3 to 4 strips. Season the grouper with salt and pepper.
  2. Combine the buttermilk with 2 oz. of hot sauce. Combine the breader and cornmeal. Soak the fish in the buttermilk mixture. Toss in the breading mixture to coat. Deep fry until cooked.
  3. Drizzle with more hot sauce. Place on a piece of bread and top with pickles.


  • 1/2 cup cornmeal
  • 4 oz Empire's Treasure® Grouper, Fillet(s)
  • 1 slice Heritage Ovens® Bread
  • 1 cup Nature's Best Dairy® Buttermilk
  • 2 chips pickle(s)
  • salt and pepper
  • 2 oz West Creek® Hot Sauce
  • 1/2 cup West Creek® Zesty Chicken Breader