The Fish House Key Largo, FL Review & What to Eat
Table Of Content
French Fries, homemade coleslaw, homemade potato salad, rice, or black beans and rice. Fried fresh fish, mixed cheeses, marinated red onion and shredded cabbage, nestled in flour tortillas. Fried catch served in a basket over French fries. The vibe is busy and festive, with tropical-themed lights strung all the way across the room. Each kitschy frame on the wall is slightly off kilter, but no on really cares. They’re here to relax, have a drink, and enjoy the day’s fresh catch.
Nearby Restaurants
Conch fritters (pronounced conk) are like crunchy hushpuppies with a faint taste of conch and heavy breading, served with a bright cocktail sauce and sliver of lemon. Blond Giraffe makes one of Florida's best key lime pies. It's just south of Key Largo, and is an essential stop driving to or from Key West. Marinated 6 oz Black Angus steak on a toasted ciabatta roll with lettuce and tomato. Served with chimichurri sauce on the side.
Solo dining,
Dusted with Cajun Blackening seasoning (spicy) then baked. Doug opened The Encore in 1993 on the site of a former gift shop. With two full-service bars and a piano lounge, it serves steaks and sushi as well as fish. The Fish House menu has been digitised by Sirved. The menu for The Fish House may have changed since the last user update.
Blond Giraffe Key Lime Pie Factory
Perfectly fried and served with our house mango poppy dipping sauce. But as much as Doug and his crew keep up with trends, they also focus on the old-fashioned elements of loyalty, service and shared success. His father had died of lung cancer, his brother owned a seafood market in Tavernier and his mother, ill with Parkinson’s disease, wanted to spend time with her grandchildren in Tavernier. So Doug decided to head to the Florida Keys for a break. Restaurateur Doug Prew credits his loyal staff at Key Largo’s The Fish House and The Fish House Encore with his success. So much so, in fact, that he pays his dedicated crew a four-week salary for annual three-week vacations in September.
Traditional Entrees
We were staying at the Hampton Inn and just walked to have dinner at the Fish House. We sat at the bar with John & Taylor working. We decided to come back the next night. Marie and Shayla were working that night and provided equal fun. Each night we had their delicious catch of the day. Try their mango and pineapple infused vodka… awesome.Our only regret… we didn’t come back the third night.
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Breaded fried conch (Pronounced Konk), served with cocktail sauce. Serving up generous portions of the freshest fish also drives the success of the two restaurants that are known for traditional Key Largo dining. Lunch entrees, shore lunches, shellfish favorites and sandwiches are served with one of the following sides, unless otherwise noted.
The Fish House Restaurant and Seafood Marketkey largo, florida
Fish is available fried, blackened, grilled, broiled and dusted with paprika, or Jamaican-jerk style. Other preparations include pan sautéed with butter, lemon, and sherry and Hemingway-style, with white wine, garlic, and basil cream sauce. Fresh extra select gulf oysters, hand breaded in light cracker meal and fried, served with cocktail sauce. Fresh extra select oysters, hand breaded in light cracker meal and fried. Served on a soft toasted bun with cocktail sauce. Each week Doug’s venues sell 400 award-winning traditional Key lime pies, baked fresh daily.
His restaurant menus also feature new lighter portions, while craft beers and signature infused martinis are another growing trend. Daily catches — 3,000 to 4,000 pounds of fresh fish each week — are brought to the back door of The Fish House by local fishermen, then filleted and prepared at the restaurant. It's a cute spot, with a dining room full of string lights that put you in a sort of tropical Christmas mood. Get some conch salad, oysters, and a blackened mahi sandwich. A frozen drink and some pie isn't a terrible idea either.
Menus
Key lime pie is traditional, plus a meringue topping. The Key lime flavor is mild, and the lightly-salted Graham cracker crust stays intact. Copyright © 2024 The Fish House Restaurant and Seafood Market - All Rights Reserved.
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Large shrimp breaded in cracker meal and fried. Our homemade crab cake, fried and served on a soft toasted bun with cocktail sauce. Catch of the day, shrimp, scallops, oysters and clam strips, breaded and fried. Served with cocktail and tartar sauce. Peel and eat with Old Bay seasoning, served with cocktail sauce.
Six years ago, Doug helped launch the Florida Keys menu trend of serving lightly breaded lionfish, flavored with olive oil and dusted with salt and pepper. The taste, he says, is similar to that of yellowtail snapper. Drunken shrimp are all over the place with white wine, garlic, tequila, and butter, hot sauce, and cilantro. It’s Saturday night when we visit, and it’s busy. Our waitress lets us know that the Grouper and Yellowtail snapper are the specials of the day, then leaves us to peruse the menu, which is full to the brim with delicious dishes.
Dusted with Jamaican Jerk seasoning, and grilled or baked (depending on the fish). He also pioneered twice-annual “dining in the dark” culinary experiences that treat 20 to 30 patrons at The Encore with four or five light courses. The events are wildly popular and sell out quickly.
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