This crispy Grouper Cheeks Recipe creates tender, flaky fried fish bites with a golden crust and a hint of fresh lemon in under 30 minutes.
We love eating these fried grouper nuggets when we're craving crispy seafood. These Baked Crab Cakes and Fried Lobster are also a family favorite!
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Grouper cheeks, also known as the hidden gems in Florida's fish markets, are highly prized for their tender and delicate texture. Did you know many people prefer these over the more expensive grouper fillets?
If you like this seafood recipe, you may also love our Butterfly Fried Shrimp or our Maple Bourbon Bacon Wrapped Salmon Bites.
Why We Love This Recipe
- Tasty: These tender little fish nuggets taste better (to us) than the more expensive whole fish. They are sweet with a lobster-like flesh and they fry up quickly for a simple, delicious meal.
- Budget-Friendly: Grouper cheeks are not as costly as buying a whole grouper fillet at the seafood market.
- Quick & Easy: Prepare a restaurant-worthy dish in no time.
- Fun: They are delicious finger food and kids love them! They also like these Air Fryer Fish Fingers.
Grouper Cheek Recipe Ingredients
Here’s what you’ll need to make these crispy fish bites.
- Grouper Cheeks: Fresh from the Gulf of Mexico, these succulent morsels with a delicate texture, are perfect for this recipe.
- All-Purpose Flour: Helps the breadcrumbs stick.
- Italian-Style Breadcrumbs: Adds a savory crunch. Substitute with panko for a lighter texture. If you prefer a panko crumb, try our Panko Crusted Scallops for Two.
- Eggs: Acts as a binder for the breading.
- Lemon Juice: A fresh squeeze brightens up the dish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Nuggets: If red grouper is unavailable, you can substitute them with other firm and mild-flavored fish cheeks such as snapper or halibut.
- Flavor: Experiment with different types of bread crumbs. We sometimes use cornmeal mixed with a traditional Lousiana Fish Fry or panko bread crumbs.
- Method: Fire up the grill and cook seasoned grouper cheeks over medium heat until they are charred and cooked through.
- Marinade: Create a zesty marinade using lemon or lime juice, garlic, and herbs. Let the grouper cheeks marinate for an hour before cooking for an extra burst of flavor.
How to Make Crispy Fried Grouper Cheeks
Follow these step-by-step instructions for the crispiest seafood nuggets!
STEP 1: Set Up the Dredging Station
Create a proper dredging station for a crisp, golden fry every time. The standard 3-step method is to prepare a shallow dish or small bowl with seasoned flour, egg, and bread crumbs.
- Shallow dish #1 - Pour flour and seasonings into dish #1 and give it a good stir with clean hands to evenly distribute the flavor.
- Shallow dish #2 - Crack egg(s) into dish #2 and whisk them with a little salt and pepper.
- Shallow dish #3 - Pour bread crumb coating into dish #3 (adding additional seasons if preferred). Mix well.
STEP 2: Coat the Grouper Cheeks
Begin by patting the grouper cheeks dry on all sides to remove excess moisture. Next, dredge the cheeks into the flour mixture so that all sides have a thin coating. Next, immerse the cheeks in the wet egg mixture. Finally, dip the cheeks into the bread crumbs. Scoop up the crumbs so they cover the entire fish.
📌 Pro Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
STEP 3: Fry the Grouper
In a large cast-iron skillet, heat 1 inch of oil over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
Fry the grouper cheeks in batches, cooking for 2–3 minutes per side until golden brown and crispy.
Avoid overcrowding the pan to maintain the oil temperature. The grouper cheeks are done when they reach an internal temperature of 145°F.
STEP 4: Drain and Serve
Transfer the fried cheeks to a wire rack set over a baking sheet to drain excess oil. This keeps them crisp and prevents sogginess.
Drizzle with fresh lemon juice and serve immediately with your favorite dipping sauce, like Tartar Sauce or Cajun Aioli.
📌 Suggestion: Serve while still warm with this Cajun Sauce Recipe, or enjoy them as they are!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this grouper recipe to the next level? Use these tips to guarantee they come out perfect every time!
✔️ DO Pat your grouper cheeks dry before coating to help the breading stick better.
✔️ DO Fry in small batches to keep the oil temperature consistent.
✔️ DO Maintain a consistent medium-high heat when frying to achieve a crispy exterior.
❌ DO NOT Overcrowd the pan—it results in soggy, unevenly cooked fish.
Storage
Place leftovers in an airtight container and refrigerate for 1-2 days. To reheat, preheat the oven to 350°F and bake for 8–10 minutes until crispy again. Avoid microwaving to preserve the crispy texture.
Recipe FAQs
Grouper cheeks are boneless pieces of meat from just below the eyes of a grouper. Known for their rich flavor and tender texture, they’re often compared to lobster or scallops.
While fresh grouper cheeks are recommended for the best results, you can use frozen. Thaw them completely before proceeding with the recipe, and pat them dry to remove any excess moisture.
Breaded and fried grouper cheeks pair well with a variety of dipping sauces. Some popular options include tartar sauce, homemade aioli, lemon garlic butter sauce, or a remoulade (cajun sauce). Feel free to experiment and find your favorite combination.
Yes! Grouper cheeks are considered a delicacy. They are known for their sweet, flaky texture. Unlike regular fillets, grouper cheeks are smaller, boneless, and have a melt-in-your-mouth quality when cooked properly.
More Seafood Recipes You'll Love ♥️
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📖 Recipe
Grouper Cheeks Recipe (Fried to Perfection)!
Equipment
- Large Cast-iron skillet
- Tongs
- Plate lined with paper or wire rack
Ingredients
- 1 lb grouper cheeks cleaned and patted dry
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large eggs beaten
- 1 cup Italian-style bread crumbs Vigo recommended
- Juice of 1 lemon
- Vegetable or Peanut oil for frying
Instructions
- In a shallow dish, whisk together the flour, salt, and pepper. In a second dish, beat the eggs until well combined. Place bread crumbs in a third dish.
- Lightly coat each grouper cheek in the seasoned flour, shaking off excess. Dip into the beaten eggs, allowing the excess to drip off. Press into the bread crumbs until fully coated on all sides.
- Heat 1 inch of vegetable or peanut oil in a large cast-iron skillet over medium-high heat (350°F if using a thermometer).
- Fry in batches for 2–3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer to a plate lined with paper towels or a wire rack to drain. Drizzle with fresh lemon juice and serve immediately.
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Notes
- Nuggets: If red grouper cheeks are unavailable, you can substitute them with other mild-flavored fish cheeks such as snapper or halibut.
- Diet: For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Flavor: Experiment with different types of bread crumbs. We sometimes use cornmeal mixed with a traditional Lousiana Fish Fry or panko bread crumbs.
Jami Powell says
Our family loves this grouper recipe!