Ingredients:

Key Lime Tartar Sauce:

• 3/4 – 1 cup Key Lime Mustard Sauce or Key Lime Mustard Sauce – Hot
• 1 Tbsp sweet relish
• 1 Tbsp minced shallots

Mix ingredients together.  Set in the fridge to thicken up a bit.

Now it’s time to prep the beer batter and fry the Grouper.

Ingredients:

• Slider buns of your choice (I used the King’s Hawaiian Original Hawaiian Sweet Dinner Rolls)
• Grouper fillets, cut into chunks
• 1 1/2 cup flour
• 12-16 oz beer (your choice)
• Black pepper and Dave’s Chipotle Powder

Instructions:

In a skillet (I prefer cast iron), heat about 1/4″ – 1/2″ of Extravagonzo Roasted Garlic Culinary Oil to a medium heat.  Don’t go any hotter than medium or you can burn the fish.  Slowly mix some beer into the flour until you end up with a pancake batter consistency.  Don’t pour the whole beer in all at once or it will most likely be too runny.  Dip the Grouper chunks into the beer batter and fry until each side is a light, golden brown.  Once done, place on some paper towels to drain.

While the Grouper is cooking, toast the slider buns.  I like to use Hatch Chile Mayonnaise instead of butter.  Try it out next time you make burgers.  It’s so good!

All that’s left is to build your sliders out with whatever veggies you like (I used shredded lettuce and tomato) and top with the key lime tarter sauce.