My favorite weekend treat is a warm buttermik waffle topped with an over-easy egg and maple syrup. So I decided to put my own "fishmonger" spin on this recipe. You've heard of Chicken and Waffles, but have you ever heard of Grouper and Waffles? Now you have! It's crispy, sweet, savory, salty and packs a hint of heat for an all-around amazing flavor combo. Indulge!
Pre-heat waffle iron.
Add 2 cups Grapeseed oil to Fry Daddy or medium saucepan. Heat oil to 375 degrees F.
Mix together flour, salt, baking powder and sugar. Set aside
In a separate bowl, beat eggs with whisk. Place egg mixture in blender (if preferred method) and add in milk, butter and vanilla. Blend well. You can also mix with whisk or by hand mixer.
Add flour mixture to blender (if preferred method) with wet ingredients. Blend well.
Spray waffle iron with non-stick cooking spray.
Pour batter into hot waffle iron, close and wait until cooked. Note: If batter is too think to pour onto waffle iron, add a few drops of water or milk, as needed, to thin out.
Set waffles aside.
Beat 2 eggs, salt, cayenne together with whisk until cayenne fully blended.
Place flour and corn meal in two separate bowls.
Dip 1 filet at a time in flour, then egg, then corn flour. Place battered filet in heated oil. Make sure each filet gets submerged in oil and fully cooks through (4 minutes or until brown). You may need to flip filets halfway through depending on depth of oil.
When done, place fried filet on paper towel to drain. Repeat until all filets are fried.
Heat 2 Tbsp butter in large skillet.
Crack open and cook each egg sunny side up (one side only) or over medium (cook on each side, but leave yolk slightly runny).
Place waffle on plate.
Place 1 fried grouper filet on waffle.
Place 1 fried egg on top of grouper.
Drizzle with maple syrup.
DIVE IN! Enjoy this Fishmonger original.