In a shallow dish, mix flour, paprika, salt, and black pepper.

In another shallow dish, whisk together the egg and milk. Pat the grouper fillets dry with paper towels.

Dip each fillet into the flour mixture, then the egg mixture, and back into the flour mixture. Ensure they are evenly coated.

In a cast iron skillet, heat about ½ inch of vegetable oil over medium-high heat. Carefully place the coated grouper fillets into the hot oil. Fry for 3-4 minutes on each side, or until the coating is golden brown and the fish flakes easily with a fork.

Internal temp should be 145'F. Once fried, transfer the fillets to a plate lined with paper towels to drain excess oil.

Once the fish is done you can toast the buns in the same pan.

Toast the hamburger buns if desired. Spread a generous amount of tartar sauce on the bottom half of each bun. Place a fried grouper fillet on top of the tartar sauce.

Layer lettuce leaves over the grouper fillet. Squeeze a lemon wedge over the lettuce for added flavor. Top with the other half of the bun.