Grouper Fingers

Cut grouper fillets into finger-sized strips approximately ½ inch wide and 3-4 inches long.

In a shallow bowl, whisk together 3 eggs and evaporated milk until well combined.

In another shallow bowl, mix flour, baking powder, grated coconut, and cracker meal together.

Season minced hot pepper with lemon juice and salt to taste, then fold into the dry mixture until evenly distributed.

Dip each grouper strip into the egg mixture, ensuring it is fully coated, then dredge in the seasoned cracker meal mixture, pressing gently so the coating adheres.

Heat oil in a deep skillet or frying vessel to 350°F (175°C), or until a small piece of bread browns in about 60 seconds.

Carefully place grouper fingers into the hot oil in batches, avoiding overcrowding the pan.

Fry for 2-3 minutes per side until the coating is golden brown and crispy, and the fish is cooked through.

Transfer cooked grouper fingers to a paper towel-lined plate to drain excess oil.

Serve hot with lime wedges, hot sauce, or a Caribbean-style dipping sauce.