Crispy Grouper Collars | James Beard Foundation

Ingredients

• 1/4 cup olive oil
• 1/4 cup julienned red onion
• 1/4 cup julienned red bell pepper
• 1 Fresno chile pepper, cut into rings
• 2 tablespoons basil, chiffonade
• 2 tablespoons cider vinegar
• 1 teaspoon honey
• Salt and ground black pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup soda water
• 2 whole grouper, scaled and gutted (or 2 collars)
• 6 cups vegetable oil for frying
• 1 tablespoon ground Aleppo pepper