Tempura Battered Grouper, Mango Tartar Sauce and Chorizo and Sweet Potato Hash

1 1/2 lbs grouper filet 1/2 inch thick
1 cup of All purpose flour and 1/2 cup for coating fish
1 cup of seltzer water
1 whole egg
1/4 teaspoon baking soda
1 cup of mayonnaise
1/4 cup of pickle relish
1 squeezed whole lime
1/2 cup of small diced mango
1 tablespoon of cilantro
1 small jalapeno minced
2 tablespoons honey

For the HASH:

2 Links of precooked chorizo casing removed and diced
2 large sweet potatoes peeled diced and blanched
1 medium sweet onion diced
5 cloves garlic chopped
2 poblano peppers diced

Method: First filet your grouper and place onto towel to take off any excess moisture Then mix together first 4 ingredients make sure seltzer water is cold and set aside. In a fryer or pot get your oil to
proper temperature of between 350 to 375 degrees.

Next mix together all your ingredients for the tartar sauce make sure to season to taste with salt and pepper if needed and set aside in a bowl.

For the Hash in a hot pan place 1/4 cup of canola oil in a pan when it is shimmering or slightly smoking add your onions followed by poblano peppers until they have slightly caramelized, then add in
your chorizo and sauté for another 3-5 minutes lastly add your sweet potatoes that have been previously blanched in water to become softened.

To finish season your grouper with salt and pepper and dredge into flour followed by placing them into batter shake off some of the excess batter. It’s important to not the let the batter sit for too long 2 hours is a ok. Place each filet into hot oil being careful not to crowd into oil this will bring the temperature of the oil down and will result in the batter not being as crisp. After about 4-5min,   your grouper should be done and golden brown. Place onto brown paper bags to keep crisp and season with salt lightly.

To assemble place a filet on top of your hash followed by your tartar sauce a lime wedge and cilantro sprigs will make for a nice garnish. This dish is sure to wake up your taste buds and your
guests as well Most of all and as always, ENJOY!!!!!!

Easy Fried Grouper

4 -6oz. grouper fillets or other firm white fish
1 cup flour
1 cup low fat milk
1 cup cracker meal
Vegetable or extra virgin olive oil for deep frying

Cut grouper into strips about 1 inch wide. Dip evenly in flour, then milk, and then cracker meal.

Heat oil to 340 degrees, fry until golden brown, then blot on paper towel and serve. Serves 4.