" After the Sunset" Sticky Fingers with Big Caper Sauce

The following recipe was featured during the presentation of After the Sunset during TBS's Dinner & a Movie.

Caper-chili sauce

  • 2 Serrano chilies, finely minced, with seeds
  • 1 tablespoon capers
  • 1 cup white sugar
  • cup water
  • cup rice vinegar
  • 2 tablespoons minced garlic
  • teaspoon paprika
  • 1 tablespoon tomato paste
  • 1 teaspoon sea salt
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon fresh lime juice

Grouper fingers
  • 2 pounds Grouper fillets or any fresh fish
  • Juice of I lime
  • 8 ounces of beer
  • 3 large eggs
  • 3 tablespoon flour
  • teaspoon baking powder
  • cup whole milk
  • 2 cups Japanese style breadcrumbs
  • 2 cups shredded, unsweetened coconut
  • Sea salt and fresh ground black pepper to taste
  • Peanut oil, for frying


  1. Mince the chilies with their seeds and the garlic. Squeeze the juice from one lime.

  2. In a small, heavy saucepan over medium-high heat, combine the chilies, capers, sugar, water, vinegar, garlic, paprika, tomato paste and salt. Bring to a full boil and then reduce heat to low and simmer until the liquid reduces enough to thicken to a syrupy consistency. Remove the sauce from the heat and stir in the fish sauce and lime juice. Transfer to a clean bowl and set aside to cool.

  3. Cut grouper into finger-sized pieces and marinate in beer and lime juice for 30 minutes.

  4. Combine bread crumbs with coconut and set aside.

  5. Combine and blend the eggs, flour, baking powder, and milk to make a thick batter.

  6. Heat 2-3 inches of oil in a deep, heavy saucepan. Salt and pepper the fish fingers, dip fish in batter and allow the extra to drip off. Roll the dipped fish in the coconut bread crumb mixture and fry for 3 to 5 minutes until cooked inside and golden brown.

  7. Serve grouper fingers with caper-chili sauce and garnish with fried capers, if desired. Delicious!

sign up for the weekly newsletter

Get the latest on TBS shows from videos, games and other fun content.