How do I know when the whole grouper is fully cooked through?

The internal temperature should reach 145°F at the thickest part near the backbone. Flesh will be opaque and flake easily when pierced with a fork.

Can I use a different fish instead of grouper?

Yes. Snapper, sea bass, or large carp work well. Choose a fish between 10-15 lbs that can be served whole.

How do I prevent the oil from splattering when frying a whole fish?

Pat the cleaned grouper completely dry before frying. Lower it gently into the hot oil at a 45-degree angle. Use a splatter screen or long-handled tongs.

Can the spiced rice be made ahead?

Yes. Prepare it up to 4 hours in advance and reheat gently with a splash of water before serving. Store covered at room temperature.

What should the oil temperature be for frying?

Heat to 350-375°F. Test with a small piece of onion or a wooden stick—it should sizzle immediately and brown within 60 seconds.

Whole Fried Grouper with Spiced Rice

Name: Whole Fried Grouper with Spiced Rice
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 15 servings
Cuisine: Middle Eastern
Ingredients: 1 (10-15 lb) whole grouper, cleaned and scaled; 1 cup fish spice blend; Salt, to taste; Black pepper, to taste; 1 gallon vegetable oil, for frying; 1/2 cup ghee; 2 sprigs curry leaves; 5 large red onions, sliced; 5 green chilies; 3 tbsp ginger garlic paste; 10 dried black limes (loomi); 20 cups water; 5 lbs basmati rice, rinsed and soaked; 2 lemons, sliced for garnish; 1/2 cup fresh cilantro, chopped for garnish; 1/4 cup black olives, for garnish

CookOSBeta

Whole Fried Grouper with Spiced Rice | CookOS

Ingredients

1 (10-15 lb) whole grouper, cleaned and scaled
1 cup fish spice blend
Salt, to taste
Black pepper, to taste
1 gallon vegetable oil, for frying
1/2 cup ghee
2 sprigs curry leaves
5 large red onions, sliced
5 green chilies
3 tbsp ginger garlic paste
10 dried black limes (loomi)
20 cups water
5 lbs basmati rice, rinsed and soaked
2 lemons, sliced for garnishoptional
1/2 cup fresh cilantro, chopped for garnishoptional
1/4 cup black olives, for garnishoptional

16 Ingredients

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Instructions

1
Score the cleaned grouper deeply on both sides.
2
Season the fish generously on all sides with salt, black pepper, and the fish spice blend. Make sure to rub the spices into the scores.
3
In a very large wok or pot, heat the vegetable oil for deep frying.
4
Carefully lower the seasoned fish into the hot oil. Fry, basting with the hot oil, until golden brown and cooked through.
5
Once cooked, carefully remove the fish from the oil using large slotted spoons and set aside.
6
In a separate large pot, heat the ghee over medium heat. Add the curry leaves and let them sizzle.
7
Add the sliced red onions and green chilies. Sauté until the onions have softened. Stir in the ginger garlic paste and cook for another minute until fragrant.
8
Add the remaining fish spice blend and the dried black limes, stirring to combine.
9
Pour in the water and bring to a boil. Season with salt. Add the rinsed and soaked basmati rice and stir gently.
10
Carefully place the whole fried fish on top of the rice in the pot.
11
Cover the pot tightly with aluminum foil and a lid. Reduce the heat to low and steam for 20-25 minutes, or until the rice is fully cooked.
12
To serve, carefully remove the fish. Fluff the rice and transfer it to a large serving platter. Place the whole fish on top of the rice.
13
Garnish with fresh lemon slices, chopped cilantro, and black olives before serving.