Calabash-style fried seafood is the North Carolina coastal frying tradition of light cornmeal-battered shrimp, fish and oysters, named for the fishing.
Where to eat it: 2 restaurants across 1 city.
Calabash-style frying emerged in the small fishing town of Calabash, NC on the South Carolina border in the mid-20th century. The light cornmeal batter became the standard for fried seafood across the North Carolina coast and now defines fried-fish counters across Charlotte.
Common allergens: Gluten, Shellfish, Fish
Tip from the editors. Cornmeal is the secret. Wheat flour alone makes the batter heavy; cornmeal keeps it light and crispy.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Fin and Fino at Levine Avenue of the Arts in uptown Charlotte is the city's destination seafood room, with a raw bar and a pre-theatre dining slot.
Order: A dozen oysters from the raw bar and the whole roasted fish.
Tip: Pre-theatre seatings fill fast around Belk Theater performances. Book through OpenTable.
LuLu's Maryland Style Chicken on Tuckaseegee Road brings Mid-Atlantic fried chicken and crab cakes to a quick-service counter in west Charlotte.
Signature: Maryland-style chicken, Crab cakes
Order: A Maryland-style chicken plate and a side of crab cake.
Tip: Counter-order and quick takeout. The Tuckaseegee flagship has the longest hours.
More cities are in research. Want calabash-style fried seafood covered somewhere specific? Tell us where you want to eat.