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Wednesday, Sep 17, 2014
Columnists

Kessel: Fish House a neighborhood dining gem

Special correspondent
Published:

If you make a habit of sampling restaurants across South Shore, pretty soon people start asking you for recommendations.†

Consistently at the top of my list, and always when we have out of town guests, is The Fish House in Ruskin.†

I ducked in last Friday morning to see what's new.

In March, owner Julie Cockerham celebrated The Fish Houseís decade of serving up its signature fried fish, smoked mullet and soft crab sandwiches. Let's face it, in the restaurant world where many have come and gone, that's quite an accomplishment.†

If you've never been, it's take-out and outdoor dining only, no air conditioning and no alcohol.†But the food and its Cracker charm more than make up for a lack of amenities. †

I never need an excuse to gorge myself on delicious crustaceans and The Fish Houseís newest menu item, Red Rock Seafood Bisque. This rich, creamy soup†is definitely red in color but not too spicy. Itís filled with tender fish, sweet shrimp and†lobster, simmered with aromatic veggies and spices.

Because of the lack of rain, it's been a bad year for soft shell crabs. Theyíre normally one of Julieís big sellers. I love them.†You can forget the hassle of picking the meat out; a little cleaning, spice and deep frying in light batter and you to eat the entire crab whole.†

While we were talking, Cockerham got a phone call from a local fisherman with six dozen of these babies. She and I were quite excited, to say the least.†

Other favorite catches include oysters, clams, scallops and grouper, when available. All dinners include your choice of two sides: french fries, coleslaw, baked beans or grits.†

For those who like a little bit of everything or first-time diners, Cockerham suggests the Captain's dinner, which includes fish, shrimp, oysters and clam strips. Yes, please.†

She offers chicken fingers or corn dogs for children or those who donít like fish.

Make sure to save room for the restaurantís out-of-this-world and insanely delicious frozen peanut butter pie. For this weekís recipe Iíve offered a close second thatís pretty darn good.

As unique as The Fish House is, so are its hours. It's open Thursdays, Fridays and Saturdays from 11 a.m. to 8 p.m. Itís at 1902 W. Shell Point Road in Ruskin, about a mile and a half west of U.S. 41.

For additional information, call (813) 641-9451.

NO BAKE PEANUT-BUTTER PIE

1 8-ounce package cream cheese

1† 1/2 cups confectioner's sugar

1 cup peanut butter

1 cup milk

1 16-ounce package frozen whipped topping, thawed

2 9-inch prepared graham cracker crusts

Beat together cream cheese and confectioner's sugar. Mix in peanut butter and milk, and then beat until smooth. Fold in whipped topping. Spoon the mixture into two graham cracker pie shells, cover and freeze until firm.

Makes two, 9-inch pies.


Lynn Kessel is a freelance food columnist and blogger. For more of her recipes, visit southshore.tbo.com and enter the search words Lynn Kessel or look for her blog at www.lynnkessel.blogspot.com.

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