How To Cook Grouper Steak
How To Cook Grouper Steak - This Fried Grouper Steak Recipe is a very easy to follow. Unlike the traditional fried fish where the fish slices are fried right after rubbing with salt, we are dredging the fish steaks in flour and cornstarch for 2 reasons: to avoid the oil from splattering and to give the fish a crisp texture on the outside. The flour absorbs the liquid that comes out of the fish. This prevents water the from the fish to have a direct contact with hot oil. You know what happens when hot oil gets in contact with water. Cornstarch is known to give fried dishes a crisp texture. This is the main reason why we are using it for this recipe.
Try this Fried Grouper Steak Recipe. Let me know what you think.
Try this Fried Grouper Steak Recipe. Let me know what you think.
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| How To Cook Grouper Steak |
Fried Grouper Steak is a Fried fish recipe that makes use of grouper steak. We refer to the cut of medium to large fish as steak when the fish is sliced crosswise with thickness about 1/2 to 1 inch and includes the bone. This is the opposite of fillet wherein the fish is cut lengthwise on both sides, leaving the bones in the middle.
How To Cook Grouper Steak Ingredients
- 2 lbs. grouper steak (medium to large cut)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 cup cooking oil
How To Cook Grouper Steak Steps And Methods For Cooking.
- Rub salt and pepper on the grouper steaks. Let it stand for 10 minutes.
- combine flour and cornstarch in a wide deep plate. Mix well.
- Lightly dust the grouper steak with the flour and cornstarch mixture. Make sure that both sides are coated.
- Heat the oil in a deep frying pan.
- Fry both sides of the grouper steak in medium heat for 6 to 8 minutes or until the color turns golden brown.
- Arrange the fried grouper steak in a plate line with paper towels. This will help absorb excess oil.
How To Cook Grouper Steak Additional Trivia
Steak - A steak is a cut of meat sliced perpendicular to the muscle fibers, potentially including a bone. When the word "steak" is used without qualification, it generally refers to a beef steak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties.
As a "top-quality ingredient", beef steaks "are perfect if properly grilled", but they can be pan-fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
"Steaks" are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey and deer, as well as various types of fish, especially salmon. Some cured meat, such as gammon, is commonly served as steak.
Grilled Portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes.Imitation steak is a food product that is formed into a steak shape from various pieces of meat, while fruits such as watermelon can be grilled and described as "watermelon steak" because of their shape and color.
As a "top-quality ingredient", beef steaks "are perfect if properly grilled", but they can be pan-fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
"Steaks" are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey and deer, as well as various types of fish, especially salmon. Some cured meat, such as gammon, is commonly served as steak.
Grilled Portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes.Imitation steak is a food product that is formed into a steak shape from various pieces of meat, while fruits such as watermelon can be grilled and described as "watermelon steak" because of their shape and color.
Steak Etymology
The word steak originates from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja. The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal." Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner. An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks. Source: Steak
The word steak originates from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja. The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal." Subsequent parts of the entry, however, refer to "steak fish", which referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner. An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks. Source: Steak
Grouper - Not all serranids are called groupers; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Gracila, Saloptia, and Triso are also called groupers. Fish in the genus Plectropomus are referred to as coralgroupers. These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets (genus Alphestes), the hinds (genus Cephalopholis), the lyretails (genus Variola) and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae.
Groupers Name origin
The word "grouper" is most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language.
In Australia, "groper" is used instead of "grouper" for several species, such as the Queensland grouper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.[citation needed] In New Zealand, "groper" refers to a type of wreckfish, Polyprion oxygeneios, which goes by the Māori name hāpuku.In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.
In Australia, "groper" is used instead of "grouper" for several species, such as the Queensland grouper (Epinephelus lanceolatus). In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.[citation needed] In New Zealand, "groper" refers to a type of wreckfish, Polyprion oxygeneios, which goes by the Māori name hāpuku.In the Middle East, the fish is known as hammour, and is widely eaten, especially in the Persian Gulf region.
Groupers Description
Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance, fast swimming. They can be quite large, and lengths over a meter and weights up to 100 kg are not uncommon[citation needed], though obviously in such a large group, species vary considerably. They swallow prey rather than biting pieces off it. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx. They habitually eat fish, octopuses, and crustaceans. Some species prefer to ambush their prey, while other species are active predators. Reports of fatal attacks on humans by the largest species, the giant grouper (Epinephelus lanceolatus) are unconfirmed.
Their mouths and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills.
Research indicates roving coralgroupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.
Their mouths and gills form a powerful sucking system that sucks their prey in from a distance. They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills.
Research indicates roving coralgroupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.
Groupers Reproduction
Groupers are mostly monandric protogynous hermaphrodites, i.e. they mature only as females and have the ability to change sex after sexual maturity.Some species of groupers grow about a kilogram per year and are generally adolescent until they reach three kilograms, when they become female. The largest males often control harems containing three to 15 females. Groupers often pair spawn, which enables large males to competitively exclude smaller males from reproducing. As such, if a small female grouper were to change sex before it could control a harem as a male, its fitness would decrease. If no male is available, the largest female that can increase fitness by changing sex will do so.
However, some groupers are gonochoristic. Gonochorism, or a reproductive strategy with two distinct sexes, has evolved independently in groupers at least five times.The evolution of gonochorism is linked to group spawning high amounts of habitat cover. Both group spawning and habitat cover increase the likelihood of a smaller male to reproduce in the presence of large males. Fitness of male groupers in environments where competitive exclusion of smaller males is not possible is correlated with sperm production and thus testicle size. Gonochoristic groupers have larger testes than protogynous groupers (10% of body mass compared to 1% of body mass), indicating the evolution of gonochorism increased male grouper fitness in environments where large males were unable to competitively exclude small males from reproducing. Soure: Grouper
However, some groupers are gonochoristic. Gonochorism, or a reproductive strategy with two distinct sexes, has evolved independently in groupers at least five times.The evolution of gonochorism is linked to group spawning high amounts of habitat cover. Both group spawning and habitat cover increase the likelihood of a smaller male to reproduce in the presence of large males. Fitness of male groupers in environments where competitive exclusion of smaller males is not possible is correlated with sperm production and thus testicle size. Gonochoristic groupers have larger testes than protogynous groupers (10% of body mass compared to 1% of body mass), indicating the evolution of gonochorism increased male grouper fitness in environments where large males were unable to competitively exclude small males from reproducing. Soure: Grouper
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