There is a saying. There is only one thing wrong with fish; people don’t eat enough of it. Fish provides, among other things, protein, vitamin D, selenium, and the all important omega-3 fatty acids. Needless to say it’s a major part of my diet and I get a hankering for it throughout the week. When I don’t have it on hand to fry or broil at home I head down to my favorite fishing holes, Hook Line and Sinker.
Hook Line and Sinker is located on the corner of McKinney and Lemmon Ave. It has an inside dining area as well as an uber nice outside patio. No need to dress all fancy, this is casual dining at its best. You place your order at the counter, where there is an overhead menu, and then given a buzzer to let you know when your order is ready. After that it’s pretty much serve yourself. Not to worry though the service is great and they will happily help carry food items to your table.
The menu has a wide array of seafood delicacies from raw oysters and steamed crab legs, to fried catfish and grilled salmon. They even have PO BOYS! For the fish hater that may happen to be with you, there are Buffalo wings, burgers and chicken strips. The sides not only include French fries and onion rings, there is also corn on the cob, Cole slaw, and let’s not forget grilled zucchini and yellow squash.
To quench your thirst there is beer, wine and soft drinks on the menu.
My favorite starter is the Mexican Cocktail. A delicious concoction consisting of what I think is Pico de Gallo and avocado bits in a tangy limey/lemony red sauce; an exuberant form of ceviche with an abundant quantity of small crisp shrimp. This is good stuff and if you like shrimp cocktail you’ll love this, it’s like none other. If you’re with someone and they don’t order one, get a large. Once they try it you’ll be glad you did.
For the main course my favorite is the whole fried catfish. Along with this I add a couple of fried shrimp. This isn’t popcorn shrimp soaked in batter to look like medium shrimp ala Long Johns, these are large shrimp, butterflied, lightly battered, then fried to just the right crispness.
The whole catfish is one pound; they split it on both sides along the bone which produces two amazingly boneless filets. Why the whole catfish you ask? Because meat next to the bone is tastier and juicer! This is true for beef, chicken, lamb, whatever. I love the crispy tail and fins and pulling the tender meat off the bone.
If you are ever in the Uptown area, or just cruising down McKinney it is worth the stop. If you don’t want a meal, sit on the patio, order a dozen of their plump raw oysters, a few brewskies, sit back, and people watch.Hook, Line and Sinker 3103 Lemmon Avenue, Dallas (214) 965-0707