Review: Looking for a Legit Seafood Supper near the Wright Memorial on the Outer Banks?

 We recently spent a few days in late Autumn at a favorite spot on the Outer Banks of North Carolina. On our last night, we sought a restaurant, not too expensive, that served locally sourced seafood. We got lucky! 

I found a great spot with a touristy name (I Got Your Crabs) but a legit local "dive". For starters, my son Jon and I shared a dozen freshly-shucked fried oysters (the owner fishes for oysters). Hot, crispy, and juicy from the deep fryer, within moments of placing our order. They met the Platonic ideal! 

Then, Yes, they did have soft shell crab! My order came as 6 large, perfectly cooked crabs, an ear of sugar-sweet corn, and to drink, a can of the local Pilsner. Jon chose a flounder sandwich and waffle fries. A sizeable meal. Fresh fish, but frozen fries. He really liked it. Washed down with a bottomless fountain Coke. The tab: $72, including a 20% tip and the tourist tax. I came home with 3 crab and an ear of corn.

https://igotyourcrabs.com

Catfish Stew

First prepared January, 2008, Catfish nuggets are sold at a lower price than fillets.

2 rashers bacon, diced
1 medium onion, chopped
2 ribs of celery, sliced crosswise
1/2 c sweet red pepper, diced
1 medium carrot, diced
1 t fennel seed
1 t dry tarragon, rubbed
4 medium potatoes, peeled and cut into large dice
4 c chicken stock
1/4 c minced parsley
2 lbs catfish nuggets, cut into bite-size pieces
1 c milk or light cream
tapioca or corn starch suspended in a little cold water
2 t salt
1 t freshly ground pepper
sliced green onions to garnish

In a large heavy pot, over medium heat saute the bacon until crisp. Add onions, celery, and carrots, and stir. Cook with occasional stirring until they begin to color. Add the peppers and herbs. When soft, add potatoes and broth. Return to a low boil and simmer 20 minutes, adding the parsley after 10 minutes. Add the fish and return to simmer for 5 minutes. Do not boil. Add the milk, raise the heat to low boil and add the starch suspension gradually with stirring until the stew is somewhat thickened. Adjust seasoning. Ladle into bowls and garnish with green onions. With hot crusty bread and butter, serves 6 to 8.

Line-Cook Seafood Chowder

Developed November, 2019.This delicious chowder is adapted from a recipe posted to Reddit by a line cook who described it as a “signature soup at my restaurant Patrons love it, and I think you will too.” I agree. Well-balanced, creamy, and economical.

1 oz vegetable or olive oil
½ c (125 ml) chopped red onion
1 c (250 ml) diced celery
½ c (125 ml) diced carrot
3 c (650 g) diced yellow potatoes, skins on
1 T minced garlic
1 T salt
1 10-oz can baby clams with juice + 1.5 cans of water
1 T chicken stock concentrate
250 g cod fillet, or other firm white fish, cut into half-inch cubes
½ T ground black pepper
1 c (250 ml) half and half
2 c (500 ml) milk
1 T dry dill weed
1 T Old Bay seasoning

For the roux:

½ c (one stick) butter
½ c all-purpose flour

In a 6-quart saucepan, heat the oil over medium heat. Add the vegetables, garlic, and salt. Heat thoroughly with stirring, cover, and turn off heat. Let the vegetables sweat for 10 minutes to soften the vegetables. Add the clams, clam juice, water, salt, pepper, and the stock concentrate. Cook over medium heat for 10 more minutes. Add the cod to the pot, and simmer for 5 more minutes or until the potatoes are tender. Meanwhile, in a small non-stick skillet, melt the butter over medium heat. When the bubbling stops, slowly stir in the flour. Cook about 4 minutes with constant stirring until the roux turns a light tan and is smooth. Combine the cream and the milk in a large measuring cup, and off heat, slowly pour half the cold dairy into the roux with continuous whisking. When smooth, mix with rest of the dairy remaining in the cup. Stir the roux mixture into the chowder, add the dill weed and Old Bay, and heat to a fast simmer with stirring until the chowder thickens into a smooth creamy texture. Yields about 2-1/2 quarts (liters). Serve with oyster crackers or hot biscuits.

Crispy Batter for Fish, Chicken, or Vegetables

Developed August, 2017 from online examples. In hot oil, the batter puffs up and turns crispy and light, somewhat like a tempura batter. It works well for fish fillets or chicken strips, but is also good for vegetables such as mushrooms, green onions, onion rings. The water can be replaced with a lager or ale if desired.

3/4 c self-rising flour (White Lily™ is good)
1/4 c corn starch
1/4 t baking soda
1/4 t baking powder
2 t kosher salt
1 t sugar
1/2 t onion powder
1/2 t paprika
1/4 t garlic powder
3/4 c ice-cold water [or lager or ale]

Whisk dry ingredients together in a bowl. Gently stir in liquid until smooth, let stand 10 minutes, and add additional liquid if needed. The consistency is correct when batter streams off the whisk without leaving a trail. Preheat 48 ounces of vegetable oil in a three-quart saucepan to 375 F (190 C). Dip fish, chicken, or vegetable pieces until completely covered, drain briefly, and add to hot fat. Cook small batches (about 1/3 pound) until lightly browned, remove with a spider or slotted spoon to drain, and keep warm in 200 F (90 C) oven. Offer lemon wedges and tartar sauce.

Pan Roasted Salmon in a Dill-Mustard-Lemon Sauce

Prepared July, 2016. Our friendly fishmonger let us know that the wild-caught sockeye fillets on offer were fresh, never frozen, air-freighted from the Pacific coast. That fortunate gift from the seas led to this dish.

2 6 to 8-oz salmon filets
2 T olive oil, divided
garlic powder 
salt
pepper
1 T butter
2 T dry white wine
1 T coarse Dijon mustard
2 t finely-chopped fresh dill
2 t lemon juice

Remove any pin bones that remain with needle-nose pliers, and scrape off any remaining scales. Rinse and dry the fillet. Cut across the fillet to make individual portions. Oil both sides generously, and season the flesh side only with salt, pepper, and garlic powder. Heat a 10-inch stainless steel skillet over medium high, and film the bottom lightly with oil. When oil smokes, add the fillets skin-side down. Saute undisturbed in a moderately hot pan about 6 minutes, adding extra oil if needed to prevent sticking. Lower heat to a simmer, and cover. Cook about 3 to 4 minutes more, testing for firmness by pressing gently with a finger. Carefully transfer to a serving plate. Raise the heat, and add the butter. When melted, deglaze with the wine, stir in the mustard, dill, and lemon juice and heat through. Drizzle the sauce over the fish before serving. Serves 2, but easily doubled using a 12-inch skillet.

Baked Fish Veracruz Style

Developed June, 2016. This dish comes together quickly, and turns any mild-flavored fish into a piquant entrée. The ingredients reflect both the influence of native ingredients along with Spanish and Moorish flavors that came to the New World during the Spanish conquest of Mexico. Cortez established Veracruz, now a major port on the Gulf of Mexico, in 1519. Red snapper (huachinango) is traditional but any firm-fleshed, mild fish can be used.

1-1/2 lb fish filets (e.g., red snapper, cod, flounder, tilapia, farmed catfish)

2 T olive oil

1 medium onion, sliced thinly across the grain

1 T minced garlic

1 28-oz can prepared marinara sauce

1/4 c chopped green Spanish olives

2 T raisins

2 T chopped parsley

1 T Mexican oregano

1 t ground cumin

1 large bay leaf

6 large pepperoncini, chopped

2 T brine from pepperoncini

salt and pepper to taste

Preheat oven to 425 degrees F (220 C). Heat the oil in a large skillet over medium heat. Sauté the onions until softened, add the garlic, and when fragrant, stir in the marinara sauce, the olives, raisins, oregano, cumin, bay leaf, and parsley. Bring to a fast simmer, cover, and cook 15 minutes. Stir in four of the chopped pepperoncini, the brine and adjust the seasoning. Add a cup of the sauce to a 9”x13” glass baking dish, position the filets in the dish, season well with salt and pepper, and spoon on the remaining sauce. Bake uncovered for 18 to 20 minutes until bubbling and fish flakes easily. Let stand 10 minutes. Garnish the dish with the remaining pepperoncini, and serve with steamed rice. Serves four.

Improvised Steamer for Plates and Shallow Bowls

Folding Steamer Basket with Handle Removed

Recorded January, 2016. Used for decades in our kitchen to prepare dim sum appetizers, fish, seafood, meat, vegetables, hard-cooked eggs, and even huevos rancheros. Steaming offers many advantages: Hands off cooking, no risk of drying out or burning the food, energy efficiency, retains juices and nutrients. Bowl lifters are available online for a modest sum. They make handling hot plates much safer and secure. 

10 inch sauté pan with tight-fitting cover
Stainless Steel Collapsible Steamer Basket (available online or in specialty stores)
water

Add water to a depth of 2 cm (3/4 inch), remove handle from basket, spread open in the pan, and cover. Bring to a rapid boil over high heat. Carefully place a plate or shallow bowl with food on it, and replace the cover. Lower heat to medium to maintain good steaming. Most dishes require 8 or more minutes. To safely remove a dish, lift the cover toward you so steam will vent away from the cook, and set aside. Using a spatula, tongs, or bowl lifter, carefully remove the plate or bowl and serve.

Chinese Noodle Soup with Pork Balls and Napa Cabbage

Prepared December, 2015. Pork, beef, and fish balls are popular to serve as appetizers or to add to soups. They are sold frozen in specialty Chinese food outlets, and make it easy to add flavor and protein to a dish. 

1 qt (1 L) water
4 oz (115 g) frozen stuffed pork balls
1 t (5 ml) fish sauce
1 T (15 ml) soy sauce
1 t (5 ml) sugar
1/2 t (2.5 ml) salt
1 t (5 ml) sesame oil
1 t (5 ml) grated fresh ginger root

6 oz (175 g) Napa cabbage, cut into 1 inch pieces

3-1/2 oz (100 g) dry Chinese wheat noodles

Bring water, frozen pork balls, and seasonings to a slow boil in a 3-quart saucepan. Cover, adjust heat to a fast simmer, and cook 10 minutes. Remove the pork balls to a plate to cool briefly. Cut each ball into thick slices, return to the pot, along with the cabbage, and return to a fast simmer. Cook 10 minutes with occasional stirring, and add the dry noodles. Cook five minutes more. Serves four as a first course in a Chinese meal, or two for a hearty meal. Variations: Omit meat balls. Substitute fish balls for the pork balls. Use bok choy rather than Napa cabbage.

Fish and Grits

Fish and Grits for One

Created December, 2014. Inspired by a breakfast dish served in a local's favorite breakfast spot on US-17 in Pawley Island, SC. They presented local fried flounder with a side of grits. This dish adds a sauce usually reserved for shrimp and grits.

1 T (15 ml) butter
1 T (15 ml) olive oil plus additional
1/2 c (125 ml) sliced mushrooms
1/4 c (60 ml) sliced green onions
1 T (15 ml) bacon crumbles, divided
3.5 oz (100 g) catfish filets (or other firm white fish), cut into shrimp-sized pieces
salt and pepper
flour
1/2 t (5 ml) minced garlic
1/2 c (125 ml) chicken or seafood stock
1 T (15 ml) lemon juice
1/4 t (2 ml) Louisiana red pepper sauce

4 oz (125 g) cheese grits or savory grits

Arrange the fish on a plate, season well with salt and pepper, and dust heavily with flour.     [Hint: A shaker jar filled with all-purpose flour is a handy cooking aid.] Mix to cover well, adding more flour until the fish no longer feels moist. Heat the butter and oil in a heavy 10-inch skillet, and saute the mushrooms for 5 minutes over medium-high heat. Add the green onions and half the bacon crumbles. Continue cooking about two minutes, adding more oil as needed. When sizzling hot, add the breaded fish pieces and garlic. Cook on one side for 2 to 3 minutes and turn to cook other side. When browned add the stock, lemon juice, and hot sauce. Heat for another two minutes, tossing gently, until the fish is cooked and the sauce has thickened. Serve over warm grits, garnish with the remaining bacon. Serves one.

Fish Steamed in Ground Bean Sauce, Scallions, and Ginger, Chinese style

First prepared in Seattle, 1968, from a recipe book published by a Victoria, BC grocery. Steaming is a traditional method in Chinese cuisine. Its many virtues include fuel economy, protection from drying and over-cooking, speed, and conserving nutrients. Any Asian grocery stocks (in jars or cans) ground (brown) bean sauce. It is salty and savory but not spicy.

12 oz fish filets (flounder, tilapia, catfish, pollock, cod, or similar fish)
1/4 c (60 ml) ground (brown) bean sauce
4 to 6 scallions (green onions), cut in half lengthwise
2 t ginger root, peeled and finely diced

Arrange the fish in a single layer in a dish with deep sides to capture the flavorsome juices formed during cooking. Spread the bean sauce, and distribute the scallions and ginger artfully. Steam for 15 to 25 minutes depending on the thickness of the fillets. Serve with steamed rice, topping each serving with the pan liquor and the aromatic vegetables. Serves four, as part of a family-style meal.

Steamed Littleneck Clams

Developed May, 2014.  The availability of fresh littlenecks from nearby Virginia waters inspired this recipe. "Littleneck" derives from the name of the estuary where they were farmed, not because these clams have 'little necks'. Clams have no necks. 

about 20 littleneck clams
1/2 c water
1/2 c dry white wine
1/2 c parsley, whole
1 t salt
2 T olive oil
1 t minced garlic

Rinse the clams briefly under running cold water, checking for grit. Discard any open clams that don’t close when squeezed. Prepare the steaming liquid by heating all the ingredients except the clams to boiling in a 10-inch skillet. Cook at a slow boil until half the volume remains. Discard the parsley and add the clams. Raise the heat to boiling and cover. Steam over medium heat for 5 minutes. Discard any unopened clams. Add the stock and clams to another dish, or serve in bowls as an appetizer, topped with a drizzle of olive oil with warm crusty bread to sop up the delicious stock.

Batter Fried Smelt

Batter-Fried Smelt on Newsprint

Prepared December 10, 2013. DrDaddy fondly recalls frying up an abundance of smelt that crowded Michigan rivers in the spring spawn. No limit on the catch. This fileting, breading, and frying method yields a product similar to tempura-fried fish.

1/2 lb fresh dressed smelt (about six)
3/4 c all-purpose flour (a low-protein flour such as White Lily® is preferred)
1 egg
1/4 c milk
2 T kosher salt, divided
vegetable oil for frying

Carefully clean each fish under cold running water, and soak in a brine of 1 T kosher salt in a quart of cold water for 15 minutes. To debone the fish, beginning from the tail end, work your thumbs on both sides under the spine, working forward to free it from the fish. Heat a 1/4 inch (6 mm) of oil in a heavy 10-inch (25 cm) skillet over medium high to 380 degrees F (195 C). Beat the egg in a small bowl and stir in the milk. Put the flour and 1 T salt in a 1 gallon (4 liter) plastic bag, and dredge three fish in the flour, then in the egg wash, back into the flour, and then into hot oil, skin side down. Fry about two minutes until lightly browned and turn to cook the other side, also about 2 minutes. Remove to newsprint, brown paper, or paper towels to drain. Salt lightly at once. Repeat for the second batch adding oil as needed and preheating as before. Serves two. Add quick home fries and turnip greens to make a complete meal.

Bagel and Lox Sandwich

Bagel & Lox Stars at Breakfast

Not a recipe, just a 'serving suggestion'. A recent Sunday breakfast on the screened back deck. A salad of Rainier cherries, champagne grapes, and blueberries, a cup of Columbian Supremo, Norwegian smoked salmon, cream cheese, red onion, & capers on an 'everything' bagel, and a fresh tomato salsa dressed with a balsamic vinaigrette and a chiffonade of basil from L's herb garden.

Toaster Oven Tuna Melt, Jersey Diner Style

Tuna Melt in Toaster Pan

Prepared January 20, 2013 for a late-night Sunday supper. Adapted from an online recipe. This dish begs the question of whether an open-face dish can be a Sandwich. The Earl of Which asks of that, 'Who cares?'

2 slices Jewish-style rye bread (Arnold's™ is good)
2 oz Swiss cheese, thinly sliced
6 oz tuna salad
2 oz ripe tomato, sliced
2 oz grated sharp cheddar

Preheat the toaster oven on the broil setting. Place the bread on a pan, place the pan as far below the element as possible, and toast until the bread is nicely browned. Place slices of Swiss cheese on the hot bread, pile on the tuna salad, the tomato slices, and top with the grated cheddar, and return to the oven. Continue broiling for about 5 minutes longer, until cheddar is melted, bubbling, and browned. Serves 2.

Tuna Pasta Salad

Recorded July 22, 2012. Adapted from Jeremy and Suzanne's pasta salad dish.

8 oz penne rigate, cooked until tender in salted water
1 c grape tomatoes, halved
6 oz mozzarella, cut in cubes
1/4 c thinly sliced red onion
1 can Italian tuna packed in olive oil
2 T flat parsley or basil, minced
2 T lime juice
3 to 4 T vinaigrette dressing
salt and pepper to taste

Chill the drained pasta and place in a large bowl. Fold in the additions and then fold in the dressings. Adjust the seasonings. Serve cold as a light lunch or as part of a summer supper.  Variations:  For some crunch, toss in a handful of garlic croutons or bite-size pieces of iceberg lettuce.

Tilapia with Sweet and Hot Peppers

Adapted from a Rachel Ray TV recipe. Tilapia, a mild fish, benefits from the spicy vegetable sauce.

4 6-oz tilapia fillets
salt and ground pepper
3 T extra-virgin olive oil, divided
3 cloves garlic, chopped
1 c yellow onion, sliced thinly
1 red bell pepper, sliced into 1/2 inch strips
6 pepperoncini peppers, trimmed and chopped
1 c grape tomatoes
1 c white wine
1/4 c chopped parsley

Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 T extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil. Add another T oil, then add garlic, onions, red bell peppers and chopped pepperoncini. Season vegetables with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan with the wine. Slide fish back into pan.Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish. Serve on a bed of steamed rice. Serves 4.

Tuna Salad

Recorded January 15, 2001. On toasted country white, topped with crispy lettuce and extra mayo with chips on the side. The perfect summer lunch or light supper. Add a cup of chilled cream of asparagus or cauliflower soup, to make a more substantial meal. It also makes a great base for a classic tuna melt.

2  7-oz cans white albacore tuna, water pack
14 oz celery, finely chopped in food processor

Seasonings:
1 T lemon juice
1/8 t Louisiana pepper sauce
1 t celery seed
1/2 t white pepper powder
1 t dry dill weed
1 T dry minced onion

about 1/2 c mayonnaise

Squeeze water out of tuna using can lid. Finely chop in batches in a food processor. Process the celery and mix it with the tuna and then mix the seasonings in. Fold in the mayonnaise. Pat down level in bowl, cover tightly and chill. Makes six sandwiches.

Note: Reserve canning liquid (fish stock) as cat treat. Call out, "Treat". If your cat is within earshot, she'll come running.

Lox on a Biscuit

Recorded July 2, 2011. This easy, fast appetizer was invented by Laura about 10 years ago. It combines lox, cream cheese, and freshly baked frozen biscuits. A Jewish Southern snack. By a New York State farm girl. What a country!

3 frozen biscuits (such as Pillsbury® Buttermilk)
4 oz thinly sliced smoked salmon (lox)
4 oz softened cream cheese
1 oz thinly sliced red onion (optional)
1 T capers (optional)

Bake the biscuits following package directions. Let cool, and split each. Spread the insides heavily with cream cheese. Place four small pieces of lox on each half. Top with optional onion and a few capers. Cut each half into four pieces. Makes 24 bite-size snacks. They go fast! Bake extra biscuits just in case.

Crab Cakes

As prepared in Margaux's, Raleigh, NC. Their recipe was published 2004 in the Raleigh News & Observer in response to a reader's request. Prepared and revised over the years by DrDaddy.

1 lb backfin crab meat
2 oz saltine crackers (whole wheat, if available)
2 large eggs
2 T mayonnaise
1 T Dijon mustard
2 T light cream
1/4 t Worcestershire sauce
2 dashes Louisiana hot sauce
1 t Old Bay® seasoning
1/2 c green onions, finely sliced
dry bread crumbs or matzoh meal for coating crab cakes

canola oil for frying

Preheat oven to 250 degrees. Crush saltines in a plastic bag by hand until finely crumbled. In a large mixing bowl, add eggs, mayonnaise, mustard, cream, Worcestershire sauce, pepper sauce and Old Bay. Whisk until smooth. Stir in the green onions and fold in crab meat and cracker meal gently so that the mixture just holds together. Add more a bit more cream if too dry. Chill until ready to fry the cakes.   
Frying
Shape 1/3 cup of the crab mixture into an oblong cake.  Press firmly to hold together. Gently coat both side in dry crumbs. This will yield 10 to 12 cakes. Add 1/4 inch oil to a 12-inch skillet over medium-high heat (325 degrees F.). When the oil is hot, carefully lower each cake into the hot fat. Do batches of four cakes, frying about 2 minutes on one side, and about 1 minute on the second side. Accumulate the cakes on layers of paper towels in the warm oven in a baking pan. Offer a fresh tomato salsa, tartar sauce, and lemon wedges as condiments.
Variation: Minced raw catfish can substitute quite nicely but will need longer cooking.

Stir-fried Vegetables, Hong Kong Egg Noodles, and Fish Cake

Egg Noodles, Mixed Vegetables, and Fish Cake

Recorded January 28, 2011. Prepared several times beforehand.

2 c baby bok choy, rinsed, dried, and angle cut
2 c napa, cut into 1 inch pieces
1 c broccoli crowns, sliced, blanched, and refreshed
1 medium yellow onion, thinly cut through the poles
2 c bean sprouts
1 c sliced mushrooms
1 T minced garlic
1 can bamboo shoots, strips, rinsed well, and drained
1/4 c canola oil, divided
14 oz pkg Hong Kong-style dry egg noodles
3/4 lb prepared breaded fish cake squares (5 or 6 cakes)
2 T soy sauce
1 T dark sesame oil
1/2 T fish sauce
2 T oyster sauce
about 1 c chicken stock
1/4 c julienned green onions (optional)

Fish Cake
Heat 1 T of oil sizzling hot in a large wok. Add the fish cakes, and crisp, with frequent turning, about 1 minute, taking care not to burn. Remove to a plate to cool. Cut into slices.
Noodles
Add the noodles to salted boiling water (about 3 qts) in a large sauce pan. Boil gently for 3 minutes, stirring occasionally. When just tender, drain in a colander, and cool with cold water. Drain well and mix in 2 T oil and 1 T soy sauce. Add 2 T oil to the wok, and heat to smoking. Add noodles, fry on one side a few minutes. When golden, turn. Continue until the batch of noodles is nicely browned and crisped. Set aside in a large bowl and cover to keep warm.
Vegetables in Sauce
Stir fry the bok choy, napa, onions, mushrooms, bamboo shoots, bean sprouts, and garlic until crispy tender. Add the seasonings and stock.
Finished Dish
Bring vegetables to a boil, fold in the noodles, and heat through. Serve in a large bowl, arranging the fish cake slices on top. Garnish with the green onions. Serves 6.