Spring break is just around the corner, and whether you’re partying hard in Gulf Shores, Ala., or keeping it classy in Panama City, Fla., you’re going to need a quality restaurant to round out your much-needed vacation. During my last trip to Orange Beach, Ala., I stumbled across a local secret that desperately needs to be exposed. This isn’t your typical fried fish and cheap drinks kind of place. Be sure to pack at least one nice outfit and check out my one and only spring break recommendation, Fisherman’s Corner.
Situated under a highway bridge on the Perdido side of the intercoastal waterway is a quaint little beach house, complete with a wrap-around porch, corrugated tin roof and a sign that reads, “Fisherman’s Corner.” In past lives, this humble structure served as a home, as well as a bait ‘n tackle shop, and it shows. At first glance, fine dining is the last thing to come to mind. In fact, walking in the front door, it felt more like I was about to have a family dinner with aunts and uncles whose names I don’t remember. My expectations were blown away.
I counted only 20 tables, complete with white tablecloths and folded napkins, situated in what would have been the living room of the house. I was seated and greeted immediately by a waiter who was, above all, honest. He pointed to an adjacent room that lacked doors and explained that the kitchen was just a converted hallway, so a wait should be expected. Luckily, I was dining during the offseason, so the place was nearly empty.
The waiter gave me a specials menu that was handwritten on a notepad. It turns out that the chef’s specials change daily, depending on what the local fishermen catch that day. I spoke to one of the three rotating head chefs, and he said that it’s a culinary test that benefits the customer more than anyone else. The dynamic environment invokes creativity, while the limitations of a small kitchen ensure quality. There is no room for storage at Fisherman’s Corner, so the seafood is fresh, and every sauce is made to-order with each dish, rather than being ladled out of a vat.
Armed with this knowledge, I ordered the crawfish étouffée, a staple item featuring the art of the sauce, and the blackened grouper, a chef’s special for that particular day. I was given the option to order my étouffée “spicy,” and as a devout Cajun, I seized the opportunity. The dish boasted near-perfect ratios in all aspects. The relationship between spice and flavor was complex and balanced. It was a thick, filling entrée served in generous portions, so I made the most of my leftovers. The blackened grouper special did not disappoint, and it proved how effective the Fisherman’s Corner system could be. The fish might as well have jumped out of the sea and onto my plate. As much as I liked the entrees, however, they were not what had me licking my lips for weeks to come.
My original plan to order the crab cake appetizer was struck down. (It was implied that I should have arrived earlier if I wanted the incredibly popular crab cakes.) I ordered the fried green tomatoes as a backup, and I wasn’t expecting much. I was sorely mistaken. What I received was a tower of thick, juicy tomato slices, fried golden brown and stacked three-high, separated by slabs of half-melted mozzarella. This architectural masterpiece rested on a foundation of pooled roux, a thick and creamy sauce that featured crawfish tails and peppers of all kinds. This appetizer epitomized Fisherman’s Corner, a place where the usual staples of southern, Cajun and beach menus are upgraded to the highest caliber of art, precision, and above all, quality.
So if you’re currently preparing for the most memorable spring break to date, don’t be afraid to keep it classy and enjoy a fine dinner at Fisherman’s Corner.
Leading in today’s Crimson White:
Never a dull moment as ‘House of Cards’ explores corrupt politics
