Calabash-style fried seafood is the North Carolina coastal frying tradition of light cornmeal-battered shrimp, fish and oysters, named for the fishing.

Calabash-style frying emerged in the small fishing town of Calabash, NC on the South Carolina border in the mid-20th century, when Captain Lucy Coleman opened the first calabash-style restaurant in 1940. The light cornmeal batter became the standard for fried seafood across the North Carolina coast and now defines fried-fish counters across Charlotte; Hot Fish Club, Captain Steve's Family Seafood and Boardwalk Billy's run the canonical Charlotte versions.

Where to eat Calabash-style fried seafood in Charlotte

2 editor picks for Calabash-style fried seafood in Charlotte, ranked by editorial score. All Charlotte signature dishes · Calabash-style fried seafood across every city.

More places near Fin and Fino and LuLu's Maryland Style Chicken & Seafood

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Make it at home

Serves 445 minEasy

Ingredients

  • 450g shrimp, peeled and deveined
  • 450g flounder or cod fillets, cut into 5cm pieces
  • 240ml buttermilk
  • 1 tablespoon hot sauce
  • Dredge: 150g cornmeal, 50g plain flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, half teaspoon cayenne
  • Peanut or vegetable oil for frying

Method

  1. Combine the buttermilk and hot sauce. Add the shrimp and fish, refrigerate 20 minutes.
  2. Mix the cornmeal dredge in a shallow dish.
  3. Heat the oil to 185 degrees Celsius (365 Fahrenheit) in a heavy pot.
  4. Remove the seafood from the buttermilk, letting excess drip. Dredge in the cornmeal mixture.
  5. Fry in small batches 2 to 3 minutes until golden and crisp. Drain on a wire rack.
  6. Serve immediately with hush puppies, slaw and tartar sauce.

Editor tip. Cornmeal is the secret. Wheat flour alone makes the batter heavy; cornmeal keeps it light and crispy.

Common allergens: Gluten, Shellfish, Fish.