Grouper Nuggets

• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1 (1 1/2-pound) grouper fillet, cut into 1- by 2-inch nuggets
• 1 cup all-purpose flour
• 1 cup dry Italian breadcrumbs
• 2 tablespoons cornstarch
• 8 crackers, crushed*
• 2 teaspoons quick-cooking grits
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano (optional)
• 1/2 teaspoon chili powder
• Canola oil

1. Stir together eggs and milk, and pour over fish nuggets; chill for 1 to 3 hours.
2. Combine flour and next 9 ingredients in a heavy-duty zip-top plastic bag. Add one-third of grouper nuggets, and shake to coat; repeat process twice. Chill coated nuggets for 30 minutes.
3. Pour oil to a depth of 2 inches in a large skillet; heat to 350u0b0.
4. Recoat nuggets with remaining breading mixture, and fry in batches for 4 to 6 minutes, turning once. Serve with Herbed Tartar Sauce.
5. *In testing, we used Saltine crackers.

eggs, milk, grouper fillet, flour, italian breadcrumbs, cornstarch, crackers, grits, salt, freshly ground black pepper, garlic salt, oregano, chili powder, canola oil

Taken from www.myrecipes.com/recipe/grouper-nuggets (may not work)