Grouper Cheeks with Lemon Cilantro Aioli

Grouper Cheeks with Lemon Cilantro Aioli

Ingredients

Grouper Cheeks

Grouper Cheeks (the actual cheek of a fish)
1/3 cup flour
Kosher Salt
Pepper
Old Bay Seasoning
Vegetable Oil

Lemon Cilantro Aioli

1/2 cup Olive Oil Mayo
1/2 bunch Cilantro
Kosher Salt
Pepper
Juice of a Lemon

Combine the Aioli ingredients, mix well, chill for at least 30 minutes.

Heat a frying pan with 1 inch of vegetable oil over medium high heat.  Combine flour, kosher salt, pepper, and Old Bay Seasoning to taste.  Dredge fish cheeks through the flour, shaking off excess flour so that a thin coating remains.  Pan fry the checks for 2 minutes per side or until golden brown.  Serve with aioli.