The deepest fresh-fish counter in the city, salmon, cod, catfish, perch, halibut, tilapia, whiting and more, filleted, skinned and seasoned exactly how you want it.
The deepest fresh-fish counter in the city, salmon, cod, catfish, perch, halibut, tilapia, whiting and more, filleted, skinned and seasoned exactly how you want it.
A few foolproof ways to do it right at home, or let our kitchen cook it for you.
Pat dry, season, and cook in a hot oiled skillet 3–4 minutes per side until it flakes. Great for salmon, cod and tilapia.
Bake at 400°F for 12–15 minutes with lemon, butter and herbs. Foolproof for fillets.
Dredge in seasoned cornmeal or breading and fry at 350°F until golden, the Indy way for catfish, perch and whiting.
Oil the grates, grill firm fish like salmon or halibut 4–5 minutes per side.
Coat in Cajun spice and sear hard in cast iron for a smoky crust.
Look for clear bright eyes, a clean briny smell, firm springy flesh and bright pink-red gills, exactly what you'll find at our counter.
Match the fish to the method, delicate fillets bake or pan-sear, firm fish grills well, and catfish and perch are born to fry. Finish with lemon, herb butter or a Cajun rub. Pair with hush puppies, slaw and fries.
Our full fresh-fish counter is at the Shadeland and Southside markets, filleted to order. Tell us how you're cooking it and we'll prep it perfectly, or let our kitchen fry it for you.