Place buttermilk in a second shallow bowl. Dredge each fillet first in the buttermilk, letting excess drip off, then press into the flour mixture to coat thoroughly. Shake off excess.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add vegetable oil and heat until shimmering (about 350°F/175°C if using a thermometer).

Carefully place fillets in the pan without crowding. Fry until golden-brown and cooked through, about 3–4 minutes per side depending on thickness (internal temp 145°F/63°C). Adjust heat as needed to avoid burning.

Remove cooked fillets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you complete the rest of the sandwich components.

House Tartar Sauce

In a small bowl combine mayonnaise, minced dill pickle, chopped capers, lemon juice, Dijon mustard, minced shallot and chopped parsley.

Season with salt and black pepper. Taste and adjust acidity or salt as needed. Chill in refrigerator until ready to use (can be made up to 1 day ahead).

Jicama + Cabbage Slaw with Lime Vinaigrette

In a large bowl combine shredded green cabbage, shredded red cabbage, matchstick jicama and julienned carrot.

In a small jar or bowl whisk together fresh lime juice, extra-virgin olive oil, honey, salt and black pepper until emulsified.

Pour the lime vinaigrette over the cabbage mixture, add chopped cilantro and toss until evenly coated. Let sit 5–10 minutes to meld flavors. Taste and adjust seasoning.

Assembly & Garnish

Split the brioche buns and lightly butter the cut sides. Toast in a hot skillet or under a broiler until golden, about 1–2 minutes.

Spread about 1 tablespoon of house tartar sauce on the bottom bun.

Place a lettuce leaf on the sauced bottom bun, then top with a warm fried grouper fillet.

Top the fillet with a generous mound (about 1/3 cup) of the jicama + cabbage slaw, then add a slice of tomato.

Spread remaining tartar sauce on the top bun, place on sandwich and press lightly. Serve immediately with lime wedges on the side.