A fried grouper sandwich in coastal Georgia is a beloved local treat, arguably as popular as a hamburger. This culinary delight embodies a unique food tradition that showcases the area's abundant seafood.

The crispy fried grouper, sourced from nearby waters, is typically sandwiched between two slices of a soft, freshly baked bun creating a flavorful and satisfying meal that locals and visitors alike can't resist. Served with a side of homemade crispy fries, this sandwich captures the essence of coastal Georgia's culinary heritage. Whether enjoyed at home or a seaside cafe, the fried grouper sandwich is a must-try for anyone looking to experience the authentic flavors of this lovely coastal region.

This sandwich is more than just food; it's a symbol of community, tradition, and the simple pleasures of coastal living. It's a reminder that some of life's greatest joys can be found in the simplest of pleasures, served up with a generous side of Southern hospitality.

Fried Grouper Sandwich, A Coastal Georgia Favorite.Photo byDown South Today

Sapelo Island Fried Grouper Sandwich

Ingredients:

4 6-oz. skinless grouper fillets, 1 inch thick

1 3/4 tsp. sea salt

vegetable oil

3/4 cup all-purpose flour

3/4 cup finely ground yellow cornmeal

3/4 tsp. black pepper

1 cup whole buttermilk

1 Tbsp. Crystal hot sauce

1/2 cup mayonnaise

1/2 cup chopped chowchow (such as Mrs. Campbell’s)

4 brioche hamburger buns.

Directions:

Pat fillets dry with paper towels; sprinkle evenly with 1/2 teaspoon of the salt. Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350°F to 375°F. While oil heats, stir together flour, cornmeal, pepper, and 3/4 teaspoon of the salt in a large shallow bowl until combined. Whisk together buttermilk, hot sauce, and remaining 1/2 teaspoon salt in a separate large shallow bowl until combined. Place 1 fillet into cornmeal mixture, turning to coat. Dip in buttermilk mixture, turning to coat; let excess drip off. Return fillet to cornmeal mixture, turning to coat. Transfer to a plate, and repeat with remaining fillets. Gently add 2 breaded fillets to hot oil; cook, gently turning occasionally, until golden brown and a thermometer inserted in thickest portion registers 145°F, 6 to 8 minutes. Remove from oil using a slotted spoon, and place on a wire rack set over a large rimmed baking sheet. Repeat with remaining fillets.

Stir together mayonnaise and chow-chow in a bowl. Spread mixture onto buns. Place fillets on bun and add bun top.

The Darien Fishing FleetPhoto byDown South Today