In a large pot, heat the oil to 330 to 340 degrees F on a deep-fry thermometer.
While the oil is heating, set out three shallow bowls or containers. In the first bowl beat the eggs and then whisk in the milk and some salt and pepper. In the next bowl stir together the flour, Key West seasoning and some more salt and pepper. Next, crush the cereal--this can be done either with the pulse setting of a food processor or by hand in a plastic bag. The cereal should be uniform but not quite as fine as breadcrumbs. Add this to the final bowl.
To prepare: Dip the grouper fillets, one at a time, in the egg wash and wring off any extra wash. Then dredge them through the flour mixture and coat fully. Finally, press the grouper firmly into the cereal on both sides, and on the edges if the filets are thick, making sure the fillets are fully covered.
Fry the fillets in batches of two until golden brown. If the fillets are especially thick, remove them from the oil and finish cooking in a 350-degree oven for 2 to 3 more minutes to be sure they are fully cooked. The fish should be relatively firm but still have some give.
Toast the buns and add a generous tablespoon of tartar sauce to the top of each. Garnish with the desired vegetables, and then place one fillet on each bun. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.