Ask any southerner what their favorite fish to order when they go out is, and nine time out of ten you’re going to hear “Grouper” as their preferred response. Well, we’ve listened to our guests and included in our Mardi Gras menu not one, but two Gulf Grouper dishes! The first being our Southern Grouper Fingers. What makes these grouper fingers southern you ask? Well, we take these crispy fried flaky fingers and place them on a bed of a deviled tartar sauce garnished with zesty pickle slices. What’s “Deviled Tartar Sauce” you then ask? (You sure ask a lot of questions…) We took all the southern flavor of traditional deviled eggs and mixed them into a “so good makes you wanna slap yo mamma” tartar sauce. Then, as if these tasty strips of tender grouper sitting on top of our deviled tartar sauce wasn’t enough, we went ahead and poured some of that sauce right over the top of them. Why? Because you’re going to want that extra sauce, I guarantee it! Oh, almost forgot, we also then sprinkle a little Cajun loving right on top of that. A little bayou blackening to give this dish just that little zip it needs to make you clean the plate and order a second helping. Fried grouper, deviled tartar sauce, sliced pickles and a little dash of Cajun blackening spice…you know you want to try this!

-Chef Bennett