1 2 1/2 lb. Grouper
1/2 cup lime juice
Salt and Pepper to taste
1 egg
1/3 C. cold water
1/4 cup flour
Peanut oil for frying
Lemon wedges
Tarter Sauce.

Cut the grouper into finger size pieces. Place in a large bowl and add in the lime juice, salt and pepper. Let marinate in the refrigerator for 1 hour. Place egg and water in a bowl and mix. Beat in the flour with some salt and pepper. Drain the fish on paper towels and then coat in the batter one piece at a time and deep-fry in oil heated to 375 degrees. Drain the grouper and serve with tarter sauce and lemon wedges