Step 1

To prepare the grouper, rinse and use a paper towel to dry the fillet. Run your fingers lightly over the fillet to make sure you don't feel any bones. If you feel any, remove them. Cut the fillet into serving portions.

Step 2

Pour the buttermilk into a gallon-size plastic storage bag or large bowl. Add the hot sauce. Squish or stir to combine. Add the pieces of fish and let them marinate for about 30 minutes.

Step 3

While the fish is soaking in the buttermilk mixture, add the cornmeal, flour, Creole seasoning, and salt to a large shallow bowl or pie plate. Use a whisk or fork to combine.

Step 4

Remove a piece of fish from the buttermilk and let any excess drip off. Dredge in the cornmeal mixture, making sure it is completely covered. Place the fish on a wire rack to rest. Repeat with the other pieces.

Step 5

Add the oil to a Dutch oven or cast-iron skillet so that it is at least one-inch deep Heat the pan over medium-high heat until it comes up to 375 degrees F.

Step 6

When the oil comes up to temperature, very carefully add the grouper, a piece at a time, and allow the oil to come back up to 375 degrees F. before adding any more fish. Do not crowd the fish. If necessary, cook it in batches. Keep the oil temperature at 375 degrees F. by increasing or decreasing the heat.

Step 7

Let the fish fry for two to three minutes on the first side or until the crust is golden brown and crispy. Then, carefully turn the fish over and cook for one to two minutes or until the pieces are floating and the crust on both sides is golden brown and crispy.

Step 8

Carefully remove the fish using a fish spatula or spider skimmer and place them on a wire rack to drain. Repeat with the other pieces of fish if necessary.

Step 9

Serve immediately while the fish is still warm. Optional, garnish with lemon slices.