This huge Grouper was caught when I went on a fishing trip to the Dry Tortugas with Captain Andy.Grouper Fingers
1 lb Grouper
1 cup flour
1/2 cup milk
Tony Chachere's Original Creole Seasoning
Extra Virgin Olive Oil
Mix egg and milk. Dip fish in egg mixture then cover with flour. Sprinkle salt, pepper and Creole Seasoning on fish before placing in medium size skillet. Cook fish on medium until golden brown.
Serve with tarter sauce. Just mix sweet relish and Miracle Whip.