Grouper cheeks are naturally tender and slightly sweet. This 10-minute recipe coats them in seasoned panko and pan-fries them until golden and crisp, while the thick centers stay moist and flaky.
Quick Look: Pan-Fried Grouper Cheeks
- What it is: Pan-fried grouper cheeks are a highly sought-after seafood delicacy, prized for their tender, flaky centers and crispy, golden-brown coating.
- Why Make THIS Version? Bread the sweet cheeks with panko, then fry until golden brown and crispy. theyre so good, you'll be eating them right out of the pan.
- Key Ingredients: Grouper cheeks, flour, egg, panko breadcrumbs, vegetable oil, salt, and pepper.
- Total Time: 10 minutes.
- Pairs Well With: tartar sauce, spicy mayo, coleslaw, or roasted baby potatoes.
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Jump to:
- Quick Look: Pan-Fried Grouper Cheeks
- What Are Grouper Cheeks?
- Top Tips
- What You Need
- How To Cook Grouper Cheeks
- Different Ways To Cook Fish Cheeks
- Leftovers and Reheating
- What Goes with Grouper Cheeks?
- Where to Get Cheeks in The Florida Keys
- Summary
- More Key West Fish Recipes
- Pan-Fried Grouper Cheeks FAQ
- Crispy Pan-Fried Grouper Cheeks
What Are Grouper Cheeks?
Grouper cheeks are the soft, meaty portions found in the cheeks of grouper fish. Because of their succulent texture and sweet taste, they're a favorite for grilling, pan-frying, or sautéing.
Top Tips
- This ingredient list serves 2 to 6 grouper cheeks.
- If you're cooking a dozen, simply double the recipe.
- Add enough oil to reach about ¼ inch up the side of the skillet. The cheeks cook quickly, so you don't need to deep-fry them.
- Since grouper cheeks are thicker in the middle than at the edges, some spots may cook faster and appear darker when pan-frying.
- For best results, avoid moving them while they cook-this keeps the breading from falling off and the texture crispy.
- Be careful not to overcook them-remove the cheeks when the coating is golden, and the centers are opaque and flaky.
What You Need
Note: If you have plain panko or breadcrumbs, season the flour with a tablespoon of Old Bay seasoning or a little garlic powder and paprika. For a gluten-free version, use rice flour and certified gluten-free panko.
See recipe card below for amounts.
- Grouper cheeks (or snapper, halibut, or cod cheeks)
- Kosher salt & pepper
- All-purpose flour
- Egg
- Panko bread crumbs
- Vegetable oil
- Lemon wedges for serving
How To Cook Grouper Cheeks
Fish cheeks are delicate and cook quickly, so don't overcook them. Overcooking can make them tough and dry, ruining their tender, sweet flavor.
- Pat the grouper cheeks dry with paper towels.
- Lightly season the fish with salt and pepper.
- Dredge each piece of fish in flour, dip it in the beaten egg, and coat it in breadcrumbs. Press the fish into the breadcrumbs to make sure they stick.
- Add enough cooking oil to reach about ¼ inch up the side of a medium, heavy-bottomed stainless-steel or cast-iron skillet. Heat over medium-high heat to about 350°F. If you do not have a thermometer, add a few breadcrumbs; the oil is ready when they sizzle immediately. Carefully add the breaded grouper cheeks.
- Fry for about 2 minutes per side, until golden brown and crisp. The centers should be opaque and flaky, reaching 145°F in the thickest part.
- Remove from the skillet and drain on a paper towel-lined plate for about a minute.
- Season with a little flaky sea salt and freshly ground black pepper.
- Serve hot with lemon wedges, mango coleslaw, or your favorite dipping sauce.
Different Ways To Cook Fish Cheeks
This recipe works with all kinds of fish cheeks. Halibut, cod, red snapper, and tuna cheeks all turn out delicious and make amazing dishes!
Here are a few more meal-planning ideas.
Coconut Grouper Cheeks: Swap out the all-purpose flour for coconut flour, and instead of panko breadcrumbs, use coconut flakes. Sweet! See my recipe for baked coconut shrimp for more details.
Make Fish Tacos with crispy grouper cheeks for an amazing meal. Layer the cheeks with Mexican slaw and cilantro lime crema for a real treat!
Grouper Cheek BLT Toast: Toast two slices of bread, slather with mayo, and stack the cooked cheeks with crisp iceberg lettuce, sliced tomatoes, and crispy bacon. Top with a dollop of spicy mayo.
To make Blackened Grouper Cheeks, season the fish with Cajun blackened seasoning. Sauté in a few tablespoons of oil over medium-high heat for 2 minutes per side.
One bite, and you'll quickly discover why the cheeks are a sought-after part of every fish.
Leftovers and Reheating
If you have leftovers (though it's unlikely!), reheat fried fish in a hot oven for a few minutes to keep it crispy. Avoid using the microwave, as it can make the fish soggy.
What Goes with Grouper Cheeks?
Grouper cheeks go well with lots of different sides. Simple options like steamed rice, French fries, or tater tots with a little ketchup are always popular.
If you want to get creative, here are some recipes to pair with your grouper cheeks:
Where to Get Cheeks in The Florida Keys
It's hard to find grouper cheeks because they are a small part of the fish and are often kept by fishermen or sold to restaurants.
If you caught a grouper on your fishing charter, make sure you come home with the cheeks! Don't let them throw them away!
I picked up these grouper cheeks at Keys Fresh Seafood Market in Stock Island, part of Key West. As the name implies, the fish is very fresh!
You can check out Key Largo Fisheries in Key Largo or Keys Fisheries in Marathon, located midway between Key Largo and Key West. While only sometimes in stock, you might find them when the staff in the back are cleaning a batch of groupers.
If you're looking for a fishing charter in Key Largo, consider Two Reels Key Largo Sportfishing. They offer full and half-day trips targeting species like grouper, yellowtail snapper, swordfish, and mahi-mahi.
A popular charter, Captain Dustin Hansel and his crew are known for their dedication to providing a memorable fishing experience!
Summary
Grouper cheeks are a delicious delicacy, and frying them up is one of the best ways to bring out their tender, sweet flavor.
These pan-fried grouper cheeks are coated in beaten eggs, dredged in Italian-seasoned panko, and fried to golden perfection for a crispy outside and flaky inside.
If you love fish, you'll want to try this recipe. It's quick, easy, and delivers a taste of the Florida Keys in every bite.
Pan-Fried Grouper Cheeks FAQ
Grouper cheeks are soft, tender, and sweet, similar to scallops or lobster. They're delicious, with a buttery, flaky texture. People love them because they're easy to cook and go well with simple flavors like garlic, lemon, or herbs. You can grill, sauté, or pan-sear them for a delicious meal!
Grouper cheeks are simple to prepare and delicious. You can grill, pan-sear, bake, or fry them. For a quick sear, season with salt and pepper, then sauté in a hot pan with butter for 2-3 minutes per side, until golden brown. Season with the juice of half a lemon before removing from the pan.
If frying, treat them like chicken cutlets-coat them in breadcrumbs and fry until crisp. Using Italian-flavored panko will make them extra crunchy and flavorful!
Yes, you can freeze grouper cheeks. Place them in a freezer-safe bag, squeeze out all the air, and store them in the freezer for up to 3 months. Thaw them in the refrigerator before cooking.
Crispy Pan-Fried Grouper Cheeks
Ingredients
- 10 ounces grouper cheeks
- kosher salt and black pepper for seasoning
- 2 tablespoons all-purpose flour
- 1 egg beaten with a tablespoon water
- 1 cup panko breadcrumbs, or traditional breadcrumbs
- cooking oil, enough to reach ¼ inch up the skillet
- lemon wedges for serving
Instructions
- Rinse fish under cold running water and pat dry with a paper towel.
- Season the fish lightly with salt and pepper.
- Dredge each piece of fish in the flour, dip it into the beaten egg, and coat it in the breadcrumbs. Press the fish into the breadcrumbs to make sure they stick.
- Heat a half cup of cooking oil in a medium heavy-bottomed skillet over medium-high heat.
- Fry for about 2 minutes per side until golden brown and crispy. The centers should be opaque and flaky.
- Remove from the skillet and drain on a paper towel-lined plate for a minute or so.
- Season with a little flaky sea salt and freshly ground black pepper.
- Serve hot with lemon wedges, coleslaw, or your favorite dipping sauce.
Ivana says
❤️❤️❤️
Lara T says
This is my favorite way to eat the cheeks! ❤️🇺🇸😊🌴