1 (3/4 pound) grouper fillet*
1 cup buttermilk
1 cup all-purpose flour
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.