Grouper Fish Cutlets

Pat the grouper fillets dry with paper towels to remove excess moisture, which helps achieve a crispier crust during frying.

Combine the flour, cracker meal, minced hot pepper, and salt in a shallow bowl, mixing thoroughly to distribute the seasonings evenly.

Pour the beaten eggs into a separate shallow bowl to use as a binding agent for the coating.

Squeeze the key lime juice over the grouper fillets and rub lightly to coat evenly, allowing the citrus to penetrate the fish for 2–3 minutes.

Dip each lime-coated fillet into the beaten egg, ensuring both sides are well coated.

Press each egg-coated fillet into the cracker meal mixture, pressing gently so the coating adheres firmly to both sides of the fish.

Heat cooking oil in a large skillet over medium-high heat until shimmering but not smoking, about 2–3 minutes.

Carefully place the coated fillets into the hot oil and fry for 4–5 minutes per side until golden brown and the fish is cooked through.

Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil and allow them to cool slightly before serving.