District South Kitchen and Craft in South Tampa may have just opened, but it’s no rookie restaurant.

It’s the little sister of District Tavern in Tampa’s Channel District.

In honor of their first month open, we paid a visit to Chef Cody Tiner, who is also a familiar face from previous Chef’s Kitchen stories.

Chef Tiner picked Coconut Grouper Bites for his recipe - specifically because he wanted a recipe that was doable at home.

And he’s not afraid to throw shade at inferiorly made coconut bites.

“We’re in Florida, We are in Tampa - if there’s grouper readily available, why not use this delicious fresh fish instead of frozen shrimp,” said Tiner.

The restaurant opens for dinner at 4 p.m., and Sunday Brunch is at 11 a.m.

Coconut Grouper Bites
Grouper, cut into ½ pieces
Seasoned flour (salt, pepper, your favorite spices)
Beer batter
Raw coconut flakes

Set up three mixing bowls: seasoned flour, batter and raw coconut shreds.
Dip the grouper bites in each bowl.
Store in flat layers and refrigerate 30 minutes before frying.
Fry at 350 degrees for four to five minutes or until golden brown.
Serve with orange marmalade and remoulade sauce.

Beer Batter
13 ounces flour
¼ teaspoon cayenne
1 teaspoon pepper
1 teaspoon salt
12 ounces soda water
16 ounces IPA beer

Directions for Beer Batter
Combine all the dry ingredients.
Make a well in the middle of the flour, pour in the liquid ingredients and whisk until smooth (no lumps).