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when I was a kid we would go down to the marina when the charter boats were coming in. Fresh filleted grouper, done right there on the dock, for a buck a pound. We would get home and fry it up as fast as possible. Lots of tartar sauce.
No matter what you do....battered and deep-fried will be greasier than grilled.
It's all about knowing how to cook the dishes. I've had some greasy grilled fish, but it's because it was the wrong type of fish to grill - and I do agree it would be greasier battered and fried.
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