Pan Fried Grouper on a Bun

Pan Fried Grouper on a Bun

• 1 (3/4 pound) grouper fillet*
• 1 cup buttermilk
• 1 cup all-purpose flour
• Salt
• Freshly-ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 soft multi-grain or plain buns, halved
• 1/2 cup tartar sauce
• Lettuce and ripe tomato slices

• Lay the grouper on a flat surface and remove any little bones with tweezers. 
• Going with the grain, carefully cut the fish on the diagonal into 4 smaller fillets. 
• Place the buttermilk in a shallow dish.
• Combine the flour, paprika, salt and pepper in a second shallow dish. 
• Dip the fillets into the buttermilk and then dredge in the seasoned flour, shaking off excess.
• Heat butter and oil in a large, nonstick skillet over medium heat. 
• Cook fillets one or two at a time, depending on size of the skillet, until golden brown and cooked through, about 3 minutes per side. 
• Add more butter and oil to the pan if necessary.
• While the fish is cooking, spread both sides of each bun with 1 tablespoon tartar sauce. 
• Place a grouper fillet on the bottom half of each bun, top with lettuce and tomato, if desired, and cover with the top of the bun. 
• Serve immediately.

* If grouper is not available, use snapper or sea bass.