Wash and dry the grouper. Using your fingers, make sure there are no bones. If you do feel bones, but them out. Cut the fillets in half.

Using a gallon-size Ziplock bag, pour the buttermilk into the bag and add the hot sauce. Then add the fish and marinate them in the refrigerator for 30 minutes.

In a shallow baking dish, combine the cornmeal, flour, Creole seasoning, and salt. When the fish are ready, dip the wet fillers (right from the bag) into the cornmeal mixture. Dredge each fillet and make sure they are completely covered.

Place the breaded fish on a baking rack to rest until all the fish are dredged.

In a dutch oven on the stove, heat up the oil making sure to make sure the oil is 1" deep. Heat the oil to 375℉.

Carefully add the grouper, one piece at a time. After each fillet, bring the boil back up to 375℉ and keep adding more fish until it's all cooked. Do this in batches, if necessary. The rich should fry for 3 minutes on one side until the crust is brown and crispy. Turn the fish over and cook for another 2 minutes.

Remove the fish using a spatula and place the fillets on a wire rack to drain. Repeat until all the fish are done and serve immediately.