TAMPA, Fla. — Sea Sea Riders’ Executive Chef Ismet Tzekas wondered what would happen if he applied the boneless, sauced up, spicy chicken wing recipe to fried grouper nuggets.

It worked.

And it’s a popular dish for seafood and spice lovers at this Dunedin staple.

Ingredients

1 c. flour
1 c. cornmeal
1 c. buttermilk with 1 tbsp. Cajun seasoning
5 oz. red grouper, cut into 1-to-2 oz. nuggets
2 qts. oil
2 tbsp. ranch dressing
Celery leaf, chopped, for garnish

Method

Toss grouper into breading, then transfer to buttermilk, and then back into breading mixture.
Add 2 quarts frying oil of your preference, bring to 350 degrees and cook grouper 1-2 minutes.
Toss with Louisiana hot sauce and a bit of Cajun spices to your preference.
Add ranch on the side or in a bowl, served with pickles and grouper.
Garnish with celery leaf.

*Bonus pickle talk
To pickle veggies, use thinly sliced bell peppers, onions, celery, and carrots.
1 tablespoon of Cajun seasoning and 1 cup vinegar.
Mix together, and let marinate for 5 or more minutes.