To prepare tartar sauce, combine mayonnaise, capers, parsley, lemon juice, malt vinegar and shallots in a small bowl. Season with sea salt and freshly ground black pepper to taste. Cover and refrigerate until needed.
Heat the shortening in a large deep cast iron fry pan to a temperature of 350°F, using a thermometer to check the temperature. Be very careful.
Pat Snook fillets dry with paper toweling. Set aside.
Place flour on a flat plate or platter and set aside.
In a bowl combine King of the Q Pineapple Rum Sauce, cream and eggs. Mix well. Set aside.
On a second plate or platter add the Rocky Madsons Fish Crisp Breading. Set aside
Place the Snook fillets onto the flour and turn to coat evenly with the seasoned flour Remove fish fillets and shake off excess flour.
Dip floured fish fillets into the egg mixture and coat evenly. Remove dipped fillets and allow to drain slightly to remove excess mixture. Next dip the fillets into the Fish Crisp Breading mixture and evenly coat.
Carefully, one at a time add the fish fillets to the hot oil and fry for 4-6 minutes, turning once until golden brown, crisp and just cooked through so that the fish is tender and flakes easily.
Transfer to paper toweling to drain.
Place the cooked crispy Snook filets onto plates. Top each filet with caper tartar sauce and crumble salt and vinegar chips on top. Serve with lemon wedges, malt vinegar, sea salt, freshly ground black pepper.