10 local seafood specialties you need to try now.
In spite of the invention of airplanes, we still occasionally hear people comment on eating fish in a landlocked state. It’s worth noting that the majority of the world’s landmass is not directly adjacent to an ocean or sea, yet those same regions have been eating seafood for millennia — which means it’s likely we should continue enjoying fish in all its forms. Thanks to our cultural diversity, the 405 is home to an impressive array of fish dishes, and we’ve compiled a sample list of 10 to get you started.
Carican Flavors, 2701 N. MLK Blvd.
NEOKC’s Caribbean restaurant has been serving up delicious seafood, curry, lamb, goat and jerk chicken for years. The red snapper is stewed in a blend of veggies, herbs and fresh tomatoes for a flavorful but not fishy seafood “stew.”
The Drake, 519 NW 23rd St.
The crudo — a raw fish dish in which the yellowtail (in this case) is cured in citrus — has been on the menu since The Drake opened the first time. This preparation uses yuzu-soy vin and Fresno peppers to add zippy acid and heat. Although the menu says it’s “for the table,” you’ll likely want your own.
El Sabor de la Baja, 2815 NW 10th St.
This taqueria specializes in seafood, including fish, shrimp, octopus and scallops, but the easiest
thing to love on its menu is the rolled tacos (what we might think of as flautas). You can choose from “fish” or marlin, a popular option in Baja.
Hopscotch, 10909 N. May Ave.
This eatery has great pub food, including what are most likely the best fish and chips in the city.
Done traditionally with breaded cod and served with fries, the fish is crispy outside, moist inside
and loaded with flavor.
Jamil’s Steakhouse, 4910 N. Lincoln Blvd.
One of the biggest culinary surprises in OKC is that a Lebanese steakhouse consistently delivers
some of the 405’s best-fried catfish. It’s prepared perfectly every time and served with tangy tartar sauce and a side. We highly recommend getting there in time for an order of steak fries.
The Jones Assembly, 901 W. Sheridan Ave.
As a mild but flavorful whitefish goes, it’s hard to beat turbot, and Jones manages to make
a good dish great with the use of kumquats (incredibly underutilized on menus), fennel, strawberries and roasted caper sauce.
Mahogany Prime Steakhouse
It understandably has great steak but also serves amazing seafood — get the lobster cargot! —including a stellar pistachio-dusted sea bass. The dish comes with a mango-vanilla beurre blanc
that you can get on the side if you want to focus more on fish and less on cream. It’s perfect both
Sedalia’s Oyster and Seafood, 2727 NW 10th St.
This is a place where you’d normally say “just get the fish,” and though that’s accurate, it’s best to say “be sure to get the fish and one of everything else.” Chef-owner Zack Walters serves a variety of preparations, including a conserva that’s unique to the metro: fish (smoked, pickled, etc.) on house-made pumpernickel with romesco and microgreens.
Szechuan Story, 2800 N. Classen Blvd.
The Wanzhou grilled whole fish is one of those dishes that will change the way you think about Chinese food. The traditional dish can be modified for more or less heat, and the Szechuan
peppercorns add the much-loved fiery tingle that says Szechuan.
Thai House, 500 NW 23rd St.
In Thailand, they’re called tod mun pla, but fishcakes will do for ordering purposes. This is
not the Americanized Thai food you’re apt to see elsewhere; it’s a traditional dish made with
minced fish, red curry, lime and Thai spices. The fish has a pleasant level of fishiness that is more than offset by the accompanying cucumber relish.