Grouper Bites, Chicharrones de Mero
Grouper Bites, or Chicharrones de Mero, are a delicious, crispy treat that brings the rich flavors of Puerto Rican cuisine to life. These are bite-sized morsels of fish covered in a seasoned batter similar to bacalaitos (salt cod fritters).
Servings: 4 servings
Calories: 223kcal
Equipment
- small deep fryer or large sauce pot
- thermometer chef alarm
Ingredients
- 1 lbs grouper
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon cumin
- 3 leaves culantro 1 teaspoon sofrito
- 2 cloves garlic
- 6 peppercorns
Instructions
- If the fish is frozen, thaw it out and pat it dry—option to add a light sprinkle of salt and maybe pepper.
- In a small food processor. Chop garlic, peppercorns, and cilantro.
- In a bowl, add flour, salt, cumin, and garlic/cilantro mix.
- Add water. This is a light batter, but you can make it as thick as you desire by adding more or less water.
- Make tartar sauce: This sauce can be made ahead of time. Ingredients, top to bottom: mayonnaise, chopped pickles, and capers, chopped cilantro (option to use parsley), Worcestershire sauce, and lemon juice.
- Mix all ingredients in a small bowl and chill until service.
- Heat the oil. Using the Thermoworks Chefalarm or a probe thermometer, create a heating range of 350℉ (low)-375℉ (high). Or you can use a small fryer to control the temperature of the oil better.
- Dip the fish in the batter. Option to lightly coat the fish with flour, but I do not find it necessary.
- Deep fry the pieces until golden brown and crispy.
Notes
Top Tip: Extra Crunch
If you want your mero bites to have an extra crispy crunch, sprinkle a little bit of cornmeal into your batter. It’ll give the coating more texture and help achieve that perfect crunch.- Consistency is Key: When mixing your batter, make sure it’s thick enough to coat the fish but not too thick to become doughy. A smooth, slightly thick batter is ideal for achieving that crispy, golden texture.
- Don’t Overcrowd the Pan: Fry the mero bites in batches. Overcrowding the pan can cause the temperature of the oil to drop, resulting in greasy, soggy bites rather than crispy ones.
- Low and Slow Frying: To get the perfect crispy texture without burning the pork, fry the chicharrón on medium-low heat. This allows the fat to render slowly, ensuring a crunchy, golden exterior while keeping the inside tender and juicy.
- Rest After Frying: Once the chicharrón is crispy, let it rest on a paper towel-lined plate for a minute or two. This helps absorb excess oil, maintaining its crispy texture and preventing it from becoming greasy.
Nutrition
Serving: 6pcs | Calories: 223kcal | Carbohydrates: 25g | Protein: 25g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 42mg | Sodium: 644mg | Potassium: 602mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg
