1 cup all purpose flour
3 eggs
2 tablespoons vegetable oil
1 cup bread crumbs
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds grouper fillets, all skin and bones
removed
1/4 cup vegetable oil
1 papaya, about 1 lb.
2 tablespoons light brown sugar
1 lime, juiced
1 small red onion, peeled, diced fine
1 small red pepper, diced fine
1 scotch bonnet pepper, optional

Use the three dish arrangement for the breading process: A separate dish
for each of the three elements of breading, preferably flat and with 1- to
2-inch sides to better hold the breading ingredients. Place the flour in
one dish, beat the eggs with the oil in another dish and mix the bread
crumbs and cornmeal with the salt and pepper in the third. Cut the grouper
into 4 to 5 ounce pieces. Dip and dredge the grouper first through the
flour, then dip into the egg mixture and finally dredge in the dry crumbs
last. Refrigerate the fish until ready to cook. Make the relish by peeling
and seeding the papaya, cutting it into slices and mixing the papaya in a
bowl with the sugar, lime juice, onion, red pepper and the (if desired)
hot Scotch bonnet pepper. Let this marinate for no longer than 1 hour
before serving. Heat the 1/4 cup vegetable oil in a large saute pan over
medium heat. Add several pieces of breaded fish at a time to the hot oil
and cook for 4 to 5 minutes, turning occasionally, until the fish is
golden brown and still moist inside. Serve with a green salad and the
papaya relish. Serves 4.