The fried redfish fillet sends up a plume of steam when I fold it over and break it in half. It's coated with a cornmeal crust that gives every bite a nice crunch. I put the half-fillet on a slice of white bread covered with tartar sauce, spread a little coleslaw on top and eat it like an open-faced poor boy. I wish they gave you lettuce and tomato with your... More >>>
You buy, and Linda and Patrick Ong will fry you up
succulent fish, shrimp and oysters.