Stir together eggs and milk, and pour over fish nuggets; chill for 1 to 3 hours.
Combine flour and next 9 ingredients in a heavy-duty zip-top plastic bag. Add one-third of grouper nuggets, and shake to coat; repeat process twice. Chill coated nuggets for 30 minutes.
Pour oil to a depth of 2 inches in a large skillet; heat to 350°.
Recoat nuggets with remaining breading mixture, and fry in batches for 4 to 6 minutes, turning once. Serve with Herbed Tartar Sauce.
*In testing, we used Saltine crackers.