Fried grouper cheeks are tender, sweet, and full of flavor. Coated in a crispy panko crust, they fry up golden brown with a soft, flaky center. These small pieces of meat, from the cheeks of grouper fish, are perfect for frying. The crispy outside and soft, succulent inside are the perfect combo, making every bite delicious!
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 is perfect for 2 to 6 grouper cheeks.
- If you're cooking a dozen, simply double the recipe.
- Make sure your skillet has about an inch of oil for frying. They cook quickly and there's no need to deep fry.
- Since grouper cheeks are thicker in the middle than at the edges, some spots may cook faster and appear darker when pan-frying.
- For the best results, avoid moving them while they cook-this prevents the breading from falling off and keeps the texture crispy.
- Be careful not to overcook them-remove the cheeks from the pan as soon as the breading turns golden brown..
What You Need
Note: If you have plain panko or breadcrumbs, season the flour with a tablespoon of Old Bay seafood seasoning or a little garlic powder and paprika.
- 2-6 grouper cheeks (sub snapper, Halibut, or cod cheeks)
- Kosher salt & pepper
- 3 tablespoons all-purpose flour (or rice flour for gluten-free)
- 1 egg
- 1 cup Italian flavored panko (flaked bread crumbs)
- ½ cup cooking oil
- Lemon wedges for serving
How To Fry Fish Cheeks
Fish cheeks are delicate and cook quickly, so it's important not to overcook them. Overcooking can make them tough and dry, ruining their tender, sweet flavor.
- Rinse cheeks under cold running and pat them 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 stainless steel or cast-iron skillet over medium-high heat. Test the oil with a few breadcrumbs. If it sizzles, carefully add the breaded grouper cheeks to the skillet.
- Fry for about 2 minutes per side until golden brown and crispy.
- 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, cole slaw, or your favorite dipping sauce.
Different Ways To Cook Grouper 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 some more ideas for meal planning.
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 two slices of bread, slather with mayo, and stack the cheeks with crisp iceberg lettuce, sliced tomatoes, and crispy bacon.
Blackened Grouper Cheeks can be made by seasoning the cheeks with homemade blackened seasoning. Saute 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, this recipe is a must-try. It's quick, easy, and delivers a taste of the Florida Keys in every bite.
Fish Recipes
Check out my quick and easy fish recipes, all made with fresh Key West fish, like or this Crispy Pan Fried Mahi Mahi, Air Fryer Snapper with Old Bay, and Mangrove Snapper with Garlic Lemon Butter.
I also enjoy creating recipes with fresh Key West Pink Shrimp, like high-protein Coconut Oil Shrimp and this fun Peel 'n Eat Shrimp.
FAQ
Grouper cheeks are soft, tender, and sweet, similar to scallops or lobster. They're delicious and have 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, pepper, then sauté in a hot pan with butter for 2-3 minutes on each side until golden brown. Season with the juice of half a lemon before removing form the pan.
If frying, treat them like chicken cutlets-coat in breadcrumbs and fry until crispy. Using Italian-flavored panko will make them extra crunchy and flavorful!
Yes, you can freeze grouper cheeks. Place them in a freezer-safe bag and store them in the freezer for up to 3 months. Thaw them in the refrigerator before cooking.
Crispy Fried Grouper Cheeks
Ingredients
- 2 to 6 grouper cheeks
- kosher salt and black pepper for seasoning
- 3 tablespoons all-purpose flour, or rice flour for gluten-free
- 1 egg, beaten
- 2 cups Italian flavored panko breadcrumbs, or traditional breadcrumbs
- ¼ cup cooking oil for frying
- lemon wedges for serving
Instructions
- Rinse cheeks under cold running and pat them 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 stainless steel or cast-iron skillet over medium-high heat. Test the oil with a few breadcrumbs. If it sizzles, carefully add the breaded grouper cheeks to the skillet.
- Fry for about 2 minutes per side until golden brown and crispy.
- 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, cole slaw, or your favorite dipping sauce.
Lara T says
This is my favorite way to eat the cheeks! ❤️🇺🇸😊🌴
Ivana says
❤️❤️❤️