A Taste of the Florida Keys: Grouper Fritters | #FLKeys

A favorite destination for Ernest Hemingway, Jimmy Buffett {and me!}, Key West is known for its palm lined streets, laid back attitude and fish that is fresh enough to lure in any committed culinary traveler. {Get it? Fish... lure? Tough crowd!} With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines that are as unique as its inhabitants. At night, the streets are lit up with vibrant sidewalk cafes that beckon to passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sun set into the Gulf of Mexico.

The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost point of this island paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood... all set to a gorgeous backdrop. Bringing together a multitude of cultures that have come to call Key West "home" has also infused the island's food scene with delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.

Professional chef and community advocate, Paul Menta of Three Hands Fish, is the perfect guide to the restaurant and seafood landscape of the Keys. With long locks and a chill attitude that makes him seem more like a pro kite surfer {which he also is} than a skilled culinarian, this Philly native holds the key to some of the best secret dining spots on the island.

Though Paul began his culinary career in Spain and France, he eventually came to Key West to continue his love for competitive kite surfing. An athlete, distiller, chef, and entrepreneur, Paul has made it his mission to tap into all Key West has to offer. His most recent venture, Three Hands Fish, is a community supported fish market in Key West. Its members, both chefs and home-cooks, have access to the freshest fish, shrimp, stone crabs, and lobster that come in on the docks. Why "Three Hands?" Well, as Paul describes it, the first hand is the hand of the fisherman, the second the market, and the third, the customer. His traceable, sustainable fishing brings some of the best local seafood to consumers all while staying environmentally conscious.

What makes Key West the source of such amazing seafood? The water! The Gulf of Mexico mixes with the Atlantic ocean making a perfect nursery for a plethora of fish, crab, and lobster. It's South Florida's "secret sauce." Because the waters are so welcoming, overpopulation of certain species can occur, so the region's fisherman have created a sustainable plan for the future of their industry, helping to naturally keep the balance of the ecosystem.

“Not only are visitors able to jump on the boat for themselves and go fishing in some of the clearest waters, but they are able to sit back and relax, knowing they can find the same fresh fish in local restaurants,” says Paul.

Looking epic, Paul!

Paul's recommendation for a taste of some of the freshest fish right on the dock is The Stoned Crab. This restaurant serves up some of the best of what Key West is known for --the stone crab! -- and they do it in a stunning setting with an unbeatable view of the water. Setting foot in the restaurant is like travelling back in time to the 1950s. Housed in a resort built in 1956, the restaurant keeps alive the tradition of the fishermen bringing their catches straight to their dock, something that is no longer happening in other areas. {Side note: If you are looking for a place to stay, Paul recommends Ibis Bay Resort, which is home to The Stoned Crab and also has a retro feel.}

For the die-hard cooks, go for a ride on a private charter to catch the freshest fish for yourself. Paul recommends Lucky Fleet, chartered by Captain Moe, who has been fishing the waters around Key West for over 30 years and knows his way around. Whether you are an avid deep sea fisher or a novice to the nautical scene, Captain Moe will take you on a great adventure, not just a boat ride, all while guiding you in hooking the best seasonable seafood. From sailfish to tuna or grouper, they will lead you to the right spot!

Once the coolers are full, take your fresh catch over to Isle Cook, where Paul himself can teach you how to prepare and cook local recipes and healthy meals with seafood.

“Being a chef and commercial fisherman I can tell you there is no better teacher of how to use, care for, store, cook and eat a product than a fisherman. They have ideas and techniques that most chefs would die for….but they have to ask…..so we spread the word to them,” says Paul.

Visiting Key West is a great time to try fish you wouldn't otherwise be able to find on a menu. Mangrove Snapper, Lion Fish, and Paul's favorite, Hogfish, are considered local to Key West. Lion Fish, which have become an over-abundant species in these waters, are caught by spear fishing, which makes for a fun vacation activity and an even better way to work up an appetite! Whether you spear it yourself or not, Paul suggests serving the fish whole and affectionately calls it the "Key West Turkey", stuffed with lobster, onions, and herbs. Maybe not traditional to the the pilgrims, but perfect for a Florida feast!

While you may have heard of Key West’s conch fritters, these fried conch delights are actually native to the Caribbean. Paul prefers to make grouper fritters, sourcing the grouper right off the coast, making this a true local specialty.

Conch fritters from one of my visits. 

Similar to the conch fritter, the grouper is mixed with onions, carrots and a traditional Key West seafood seasoning by Key West Spice Company that is made of celery seed, salt, paprika, and red pepper. Simple is best so you don't overpower the flavor of fresh grouper. Once the batter is made, Paul fries the fish balls until golden and enjoys them inside of a sandwich or as an appetizer by the water.

If you're not craving a plate of fresh-caught seafood by now, then you've got much greater willpower than I! Whether you're seeking paradise for your palate, a wild place to party or a little R&R in the sun, the Florida Keys have exactly what you need for the ultimate getaway.

For more information on dining, bar hopping and other activities, check out my Key West vacation recap {Part 1 and Part 2} where I also share recipes for famous Key Lime Pie, a humdinger of a cocktail and island-inspired popcorn! Also, check out Paul's recipe for fresh Grouper Fritters {baked or fried!} below. Either way, get in your kitchen and have a little taste of the Florida Keys... or better yet, book a vacation and experience it for real!

Disclosure: This is a sponsored post. Though I was provided with some of the content and photos shared here, I have also added my own personal experiences and photographs. 

Grouper Fritters
Adapted from Paul Menta

1 pound grouper, chopped by hand or pulsed in a food processor
½ cup onions, finely diced
½ cup carrots, finely diced
1½ tablespoons Key West Seafood Seasoning
1 egg yolk
2 tablespoons Key lime juice
½ cup flour
Coconut oil, for frying

1. Preheat oven to 375 degrees. Prepare a sheet tray by lining with foil. {If you want to fry these, heat coconut oil in a deep skillet over medium-high heat. Prepare a plate or tray by lining with paper towels to catch the excess oil when the fritters are done frying.

2. In a large bowl, combine chopped grouper, onions, and carrots.

3. Add Key West Seafood Seasoning. Mix all together with 1 egg yolk and 2 tablespoons of Key lime juice.

5. Sprinkle in about ½ cup of flour and mix until it starts to form a scoopable batter.

6. Use a spoon {or a mini ice cream scoop} to make balls. Place each onto prepared sheet tray and flatten slightly with your hand. Bake for about 18-22 minutes until they are browned and fully cooked through. {Or fry in coconut oil until browned.}

As a sandwich filling instead of an appetizer, make the rounds larger.

Tasty Travels: Key West Edition, Part 2

Guess what I did {or didn't do}? I wrote my Key West recap in one looooong post, then hit the "Cut" button to split the text into 2 separate posts {the first of which I shared yesterday}... and never "pasted" the second half onto anything. Nice job.

So, here I go again. Sigh.

I left off yesterday at the end of our first day of restaurant & bar hopping. We woke up bright and early the next morning hungry {how, I'll never know} for a tasty breakfast, and decided to rent some bicycles from the Bed & Breakfast we stayed at to get around since my feet took a beating the day before.

Not far from our B&B, we found just what we were looking for at Croissants de France, a little French cafe with a big selection of pastries. Steve and I split a Ham & Cheese Croissant {SO good}, and he also had a Guava Pastry. I kept my eye on a Nutella filled beignet that was taunting me through the glass counter, but alas, decided to save my calories for later. I'm still regretting it.

We did some more site seeing, biking, and browsing and before we knew it, we were hungry for lunch. {Are you really surprised?}

I had read some good reviews about a Cuban restaurant called El Siboney, so we biked our way there and each had a Cuban Sandwich for lunch {which was not 100% authentic, in my opinion, but was still very good!}. By the look of the lunchtime crowd, I'd say this spot is well loved by locals & tourists alike.

As the heat of the afternoon took it's toll, we decided to stop over at El Meson de Pepe, a charming vintage Cuba themed restaurant & bar, to continue with our Cuban lunch and cool down with some Mojitos... a must! They make them strong and delicious. {As is evident by our goofy behavior seen below. Sadly, I was too distracted by the fabulousness of the mojito to take a picture of it.}

Me: Standing out. Steve: Blending in.

I'll give you three guesses as to what we did next... That's right! More biking, more site seeing, more eating! You're so good.

Our next stop was obligatory, because you cannot come to Key West and not have a slice of Key Lime Pie. In fact, I'm pretty sure it's illegal. {Wouldn't that be funny considering all the other questionable behavior that is allowed in Key West?! Haha!}

So, we split a slice of KLP at Kermit's Key West Key Lime Shoppe and did our civil duty. It was good... and gone too fast. :(

I was SO disgustingly sweaty here... bleh.

At this point, we had been biking the whole day. In the hot, humid Florida summer. And I didn't care where we went, but it needed to be indoors, air conditioned, and close by.

Sloppy Joe's Bar for a sweaty, sloppy couple, seemed very fitting.

Steve's "I'm sweaty & uncomfortable, please stop taking pictures" face.

Some live music, a snack, and a drink or two later...we hit the pavement again {not literally, the drinks weren't that strong}, and honestly, I can't remember what we did. {Ok, maybe they were.} But I know we wound up bar hopping and listening to a few live performances here and there...

At Willie T's {Tip: Try the Vanilla Mojito}...

Only in Key West does money grow on palm trees & line ceilings...

And finally, perched on the balcony of Whistle Bar with a birds eye view of Duval Street. {Fun fact: Whistle Bar is the 2nd floor of Bull Bar. Just above it is a clothing optional rooftop bar called Garden of Eden ... enter at your own risk.}

We got ice cream at Kilwin's {nothing like ice cream for dinner}, and headed back to the B&B for a good night's rest before the long drive home the next day.

The next morning, we {grudgingly} packed up our stuff, and considered our breakfast options before we hit the road. Steve was in the mood for diner food, and my only requirement was a cafe con leche. We found both at Harpoon Harry's, along with a really yummy egg & cheese breakfast sandwich served on Cuban bread. {Which I did not bother taking a picture of because I was in the mourning stages of dealing with our departure that day.} Another tip: Harpoon Harry's is cash only!

With only an hour or so left to spare, we biked off some breakfast calories around Mallory Square and made one final stop to pick up some souvenirs for the family. Even before we arrived in Key West, I knew what I as going to bring back for everyone... and no, it was not a trinket encrusted in seashells or a touristy t-shirt...

Because who would want one of those when you could have one of these:

These, my friends, are Mattheessen's half-pound cookies. These things are bigger than my head, no lie. I discovered them long ago and have been more enchanted by the thought of these magnificent creatures than I would have been if they sold unicorns and leprechauns.

Steve and I bought a big sugar cookie to share {I promise, one is enough} and nibbled on it all the way home... and still had some left over. If these don't say "I love you" as a souvenir, I just don't know what will.

Well, you can't say I didn't give you the lowdown on our trip. And that was just skimming the surface!

Sure, Key West is a great getaway if you're looking for sunsets and debauchery, but there's actually LOTS to do that doesn't involve eating and drinking, believe it or not. There's tons of shopping, museums {like the Ernest Hemingway House, which we didn't visit this time but did pass by and gawk at}, shows {if you are entertained by gentlmen who look better in a dress than most ladies}, water sports {if the weather cooperates}, and so much history.

If nothing else, you could spend hours just wandering up and down the streets looking at the beautiful cottages and eclectic inhabitants of this quirky island.

But until you can visit for yourself, make some Key Lime Pie and savor the flavor of Key West right from your kitchen. :)

Key Lime Pie

via Kermit's Key West Key Lime Shoppe

9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks {The egg whites can be saved to make a meringue topping, if desired.}
1/2-cup Kermit’s Key Lime Juice

Blend milk and egg yolks at slow speed until smooth. Add Key Lime juice and finish blending.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serve chilled Key Lime pie with whipped cream topping or meringue.


Meringue Topping

6 egg whites
6 Tablespoons sugar
Pinch Cream of Tartar
1-teaspoon vanilla extract

Beat egg whites, sugar, vanilla extract, and Cream of Tartar at high speed.

Continue beating mixture until egg whites are stiff.

Top baked pie with the meringue. Bake an additional 10 minutes.

Cool pie.

Tasty Travels: Key West Edition, Part 1

Yesterday I promised you a little foodie recap and guide to some of the places Steve and I visited on our trip to Key West, and boy, do I have a lot to share! Luckily, I've gotten into the habit of photographing my food and drinks, so you have tons of visuals! ;)  So, let's not waste any time...

We had a tasty lunch of tacos & margaritas at Amigos Tortilla Factory, where they have handmade square tortillas. {If that's not enough to entice you, I don't know what is.} We were pleasantly surprised to find that their menu is 85% gluten free... they even have a gluten free beer selection!

We did a little bar hopping to Irish Kevin's for some live music & crowd heckling {the performer heckles the crowd, not the other way around}...

And then Capt. Tony's Saloon to see if we could find the business card Steve had stuck to the wall when we last visited during our honeymoon cruise 3 years ago. {We didn't find it.} If you're looking for a cocktail here, try the Pirate's Punch. {We didn't have it this time.}

The place is covered in business cards, license plates, and... yep... bras.

That evening, we decided to skip a big dinner and stop by Sunset Pier {sans sunset due to the super cloudy weather} for some Conch Fritters & drinks instead. {They make a fabulous Dark 'n' Stormy.}

Afterwards, we wandered over to Hog's Breath Saloon and got there just in time to take cover from a torrential downpour... {Fun fact: I found a plaque that says "Dianna ~ Steve, I Love You" on one of the beams of the outside bar during a visit 5 years ago, which amused me because those are our names, spelled the same way which is a rare thing to find with the extra "N" I have in my name. I always go back & look at it when I am in Key West.} Tip: Stick with beer here if you're planning on having a drink.

And, once the rain let up, finished the night off with some entertainment at Pete's Dueling Piano Bar.

The picture on the right is what happens when you try to take a picture of yourself
with a big DSLR after a night of bar hopping.

Tired yet? 'Cause we were! This concluded Day 1 of our adventure. After all, we needed to rest up and do it all over again the next day.

Tomorrow, I'll share the highlights of Day 2 which include pastries, Cuban food, and a cookie that even I couldn't finish... is it any wonder my pants are a little snug?

I'll leave you with a recipe for that Dark 'n' Stormy I mentioned earlier - a rummy, refreshing drink that's sure to please Ginger Lovers with it's spicy ginger kick!

Dark 'n' Stormy
From Gosling's Rum

1.5 oz Gosling's Black Seal Rum
4-5 oz Ginger Beer*

In a tall glass filled with ice add 4 - 5 oz of Gosling's Stormy Ginger Beer and top with Gosling's Black Seal Rum. Garnish with a lime wedge {optional, but recommended!}.

{To make it "Sunset Pier authentic", use Fevertree Ginger Beer... thanks for the tip, Bartender Al!}

Key Lime Pie Popcorn!

If you follow The Kitchen Prep on Facebook {Which you should! We have lots of fun over there!}, you probably saw my post about my husband & I spending last weekend in Key West celebrating our 3 year anniversary.

So, if rain on your wedding day is said to be good luck, can we just assume that cloudiness and storms on your anniversary getaway weekend are, too? Because if that's the case then chances are we are probably winning the lottery this week. The clouds never lifted for our entire 3 day stay.

The weather was not the prettiest, but that didn't stop us from enjoying island living to the fullest. And by "island living", I mean doing nothing particularly productive, wearing no watches to go by {when in doubt, it's happy hour}, and riding rented bicycles wherever the wind blew {in some cases, literally}.

Poor Steve was so looking forward to spending some time in the water, but with the way the skies were threatening, we {I} decided the last thing we needed was to end up washed out to sea. {All together now! "A three hour tooooooour..."}
 

Getting a bit wind blown at the Southernmost Point.
That gust of wind pushing my top forward is giving the illusion of a preggers belly...
I can assure you, it's just the wind!

So, instead, we spent a lot of time exploring the fine local establishments. Restaurants, bars {lots and lots of bars}, bakeries... you name it.

With the research done for you, I'm putting together a little foodie {drinkie?} recap of our weekend in Key West for you to use as a guide if you're ever in the area!  But, I'm saving that post for tomorrow, because today I want to get you in the right frame of mind.

What is this, you ask?

Oh, well, it's Key Lime Pie-pcorn. A sweet treat inspired by Key West's most famous dessert!

Even if you're not driving to Key West like we did, this popcorn makes a perfectly portable option when you need a KLP {Key Lime Pie} fix and can't have a slice of the real thing.  The white chocolate coating speckled with lime zest imitates the tart, creamy custard part of the pie. And for you pie crust-lovers, the graham cracker crumbs give you a little hint of that fabulous graham-y flavor.

Wouldn't this be a fun snack to package and have at a tropical themed party or cookout this summer? I think yes!

Whip up a batch of this stuff, sit back {preferably in a hammock}, and start getting into an island state of mind for tomorrow's Tasty Travels recap of Key West!

Key Lime Pie Popcorn

2 tablespoons canola or vegetable oil, plus 2 teaspoons for thinning candy coating
1/3 cup {heaping} popcorn kernels
8 oz. white chocolate candy coating {you could also use white chocolate chips I'm guessing}
1 lime, finely zested* {about 1 heaping tablespoon zest}
5 graham crackers, crushed
Green food coloring, optional

Prepare a large rimmed baking sheet or other large pan by lining with foil. Set aside.

Heat 2 tablespoons of oil in a 3 quart {or larger} pot over high heat. Add popcorn kernels and cover immediately with lid. Carefully shake the pot over the burner until popcorn begins to pop {about 2 minutes}, and continue to shake until popping slows down significantly and pot is filled with popped corn.

Pour popcorn out onto lined baking sheet.

In a heat proof measuring cup, place about 6 oz. of white chocolate candy coating pieces. Microwave for 30 seconds at a time, stopping and stirring occassionally until completely melted and smooth. {Be careful not to scorch} Stir in lime zest and incorporate completely. If your coating is too thick, add 1/2 to 1 teaspoon of canola oil and stir until a smooth consisency is reached.

Pour or spoon candy mixture onto popcorn. With a silicone spatula {and your hands, which is easier if you're willing to get messy}, carefully toss popcorn with candy mixture, coating as much of the popcorn as possible.

Sprinkle crushed graham cracker crumbs over popcorn and gently toss to adhere crumbs to wet coating. Set aside to cool down.

{Optional} Melt the remaining 2 oz. of white chocolate candy coating until smooth, and add 1 drop of green food coloring. Mix to incorporate. Drizzle onto popcorn and allow to set until hardened and no longer sticky. {You can also refrigerate for 30 minutes or so to speed up the process.}

Break up popcorn and enjoy!

*To ensure that zest pieces weren't too big, I zested a lime using my microplane, then ran through zest with a knife to finely chop.