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You are here: Home / Recipes / Seafood

Grouper Cheeks Recipe (Fried to Perfection)!

📋 Modified: Jun 29, 2024 Published: Jul 21, 2022 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · 💬 1 Comment

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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!

Hero image of fried grouper cheeks on a wire rack.

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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.

Jump to:
  • Why We Love This Recipe
  • Grouper Cheek Recipe Ingredients
  • Substitutions & Variations
  • How to Make Crispy Fried Grouper Cheeks
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • More Seafood Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

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.

This is a labeled photo of all of the ingredients to make fried grouper cheeks.
  • 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!

Process shot 1 is a dredging station with flour, egg, and breadcrumbs.

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.
Process shot 2 is a photo of a grouper nugget being dipped into flour.

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.

Process shot 3 is grouper nuggets being fried to golden brown in a cast iron skillet.

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.

Process shot 4 is fried grouper cheeks draining on a wire rack with lemon being squeezed over them.

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

What are grouper cheeks?

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.

Can I use frozen grouper cheeks for this recipe?

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.

What dipping sauces pair well with breaded and fried grouper cheeks?

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.

Are grouper cheeks good to eat?

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.

Feature image of fried grouper cheeks on a wire rack.

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Did You Like These Fried Grouper Nuggets?

  • Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think these fish cheeks are the bomb!

📖 Recipe

Feature image of fried grouper cheeks on a wire rack.

Grouper Cheeks Recipe (Fried to Perfection)!

Jami Powell
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.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Seafood
Servings 4
Calories 277 kcal

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

Storage For optimal freshness, enjoy the grouper cheeks immediately. They are best served hot and crispy.
Freeze This dish is not freezer-friendly.
Reheat To reheat grouper cheeks, place them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Substitutions
  • 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.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 277kcalCarbohydrates: 32gProtein: 28gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 44mgSodium: 898mgPotassium: 635mgFiber: 2gSugar: 2gVitamin A: 223IUVitamin C: 1mgCalcium: 88mgIron: 3mg
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Comments

  1. Jami Powell says

    February 12, 2025 at 4:13 am

    5 stars
    Our family loves this grouper recipe!

5 from 3 votes (2 ratings without comment)
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