Baytown Seafood Restaurant Menu

Features fried catfish on a French roll, typically includes lettuce, tomatoes, and a house-made sauce.

Six fried oysters nestled in a hoagie roll, typically includes lettuce, tomatoes, and a house sauce.

Crawfish tails served on a toasted French roll, typically includes lettuce, tomatoes, pickles, and a signature sauce.

Grilled chicken served on a hoagie roll, typically includes lettuce, tomato, and a special house sauce.

Grilled shrimp served on a hoagie roll, typically includes lettuce, tomato, and a savory sauce.

Grilled jumbo shrimp on a hoagie roll, typically includes lettuce, tomato, and a house sauce.

A medley of fried seafood, often including shrimp and oysters, dressed with lettuce, tomato, and remoulade sauce on a French roll.

Classic beef patty topped with melted cheese, served on a grilled bun.

Two seafood patties, typically accompanied by lettuce, tomato, and a signature sauce, served on a bun.

Two seafood patties served with double cheese, typically includes lettuce, tomato, and a tangy sauce on a toasted bun.

Two slices of crispy bacon added to a hamburger, complementing the existing flavors and textures.

16 ounce with three grilled jumbo shrimp.

12 ounce with three grilled jumbo shrimp.

Ribeye steak, grilled onions, choice of meat temperature from rare to well done.

T-bone steak, grilled onions, choice of meat temperature from medium to well-done.

New York steak topped with grilled onions, choice of meat temperature ranging from rare to well done.

Serve with house salad.

Redfish, three shrimp and three scallops.

Shrimp served over pasta, typically includes a garlic and parmesan sauce.

Grilled Lobster 5 ounce.

Crispy fried shrimp paired with golden fries and a fresh salad featuring lettuce, tomato, and cucumber.

Crispy fried large shrimp served with crinkle-cut fries and a side salad.

Large shrimp, deshelled and seasoned, then deep-fried to a golden crisp, typically includes 20 pieces.

Large shrimp, typically deshelled and breaded, fried until golden. This dish, intended for two, includes 30 pieces of shrimp, accompanied by fries and salad.

Forty large shrimp are deshelled, coated in a seasoned batter, and fried until golden. Typically served with fries and a fresh salad.

Eighty large shrimp are deshelled, coated in a seasoned batter, and fried. Typically served with fries and salad.

One hundred large shrimp, deshelled and fried, typically accompanied by fries and a fresh salad.

Nine jumbo shrimp, typically breaded and deep-fried until golden and crispy.

Hand-breaded jumbo shrimp, fried until golden, typically includes a side of tartar sauce.

Jumbo shrimp, lightly breaded and fried, typically served with a tangy tartar sauce.

Nine freshly shucked oysters, coated and fried until golden, typically served with a tangy tartar sauce.

A crab cake paired with nine shrimp, both lightly fried to achieve a golden crispness.

Stuffed crab, fish, and a combination of shrimp and oysters, all deep-fried, typically includes a mix of shellfish prepared in a traditional seafood batter.

A combination platter featuring a stuffed crab, a whole frog, alongside six each of fried shrimp and oysters, offering a diverse taste of the sea.

Boudin balls, stuffed crab, frog legs, and shrimp, combining a mix of seasoned and breaded seafood, deep-fried to a golden crisp.

Frog legs, shrimp, and oysters are deep-fried, typically accompanied by a selection of dipping sauces.

Golden fried fish accompanied by six shrimp and six oysters, each coated in a light, crispy batter.

Golden fried fish fillets, shrimp, and oysters, typically accompanied by a selection of dipping sauces.

Crispy fried catfish fillets paired with six golden-battered shrimp, served with crinkle-cut fries and a side of tangy dipping sauce.

Two catfish fillets and nine shrimp, both breaded and fried, typically accompanied by tartar and cocktail sauces.

Catfish and shrimp, lightly breaded and fried, typically includes a blend of seasoning for added flavor.

Golden fried catfish fillet paired with six crispy shrimp, served with tangy cocktail sauce and creamy tartar sauce.

Three catfish fillets and six shrimp, both lightly battered and fried, typically accompanied by a selection of seafood condiments.

Golden fried shrimp and oysters, typically accompanied by a selection of dipping sauces.

Six hand-battered fried shrimp and six scallops, typically includes a dipping sauce.

Fried shrimp and oysters, typically including 9 pieces each, breaded and deep-fried until golden brown.

Fried shrimp, oysters, and crawfish tails, each served in sets of nine, showcasing a variety of textures and flavors from the sea.

Hand-battered shrimp, oysters, and scallops, fried to a golden crisp, typically served together for a diverse seafood experience.

Three pieces of redfish, typically accompanied by fries, bread, and coleslaw.

Four pieces of catfish, typically seasoned and fried, offering a crispy exterior with a tender interior.

Redfish, prepared in a manner similar to catfish, typically involves a seasoned coating and deep frying to achieve a crispy exterior while maintaining a moist interior.

Five pieces of catfish, typically coated in a seasoned batter and fried until golden.

Five pieces of redfish, typically coated in a seasoned batter and fried until crisp.

10 pieces of catfish, typically deep-fried, offering a crispy exterior while preserving the moist, tender interior.

10 pieces of redfish, traditionally prepared and labeled as catfish, typically includes a crispy outer coating.

Catfish (15) typically consists of fifteen pieces of catfish, often coated in a seasoned batter and fried until golden.

Twenty pieces of catfish, typically prepared by frying.

Fried redfish, typically coated in a seasoned batter and deep-fried until crisp.

Catfish (30) typically consists of thirty pieces of catfish, often accompanied by traditional sides, reflecting a generous serving suitable for gatherings.

No head. fresh catch of the day.

Whole flounder, breaded and fried, typically includes a selection of seasonings to enhance its natural flavors.

Whole catfish, breaded and fried, typically includes a cornmeal batter.

Steamed garlic flounder filet is gently steamed to preserve its delicate texture, typically includes a generous topping of minced garlic.

No head.

No head.

Boiled medium shrimp, simply prepared and served as a generous portion of 30 shrimp.

Large shrimp boiled and typically served with a side of corn, potatoes, and sausage, seasoned with a blend of spices.

Boiled jumbo shrimp, typically accompanied by a side of cocktail sauce for dipping.

Two tails.

Fresh, buttery grilled corn, seasoned with a sprinkle of salt and herbs.

Boiled red potatoes, typically seasoned with Cajun spices, adding a comforting and hearty element to our seafood boil.

Freshly boiled live crawfish, seasoned and paired with celery stalks. A hearty 5-pound serving of succulent seafood.

16 oz.

16 oz.

16 oz.

32 oz.

Shrimp simmered in a rich, seasoned roux with the "holy trinity" of celery, bell peppers, and onions, traditionally served over rice.

A classic dish featuring crawfish tails simmered in a savory sauce with onions, bell peppers, celery, and spices, served over rice.

Three crabs, typically filled with a mixture that includes crabmeat and other seafood, coated in batter, and fried until crisp.

Battered and fried beef steak, typically accompanied by a creamy country gravy.

Four pieces of chicken breast, breaded and fried, typically accompanied by a honey mustard sauce.

Four frog legs, lightly battered and fried, often accompanied by a subtle blend of herbs and spices to enhance their delicate flavor.

Grilled frog legs, typically marinated and seasoned before being grilled to enhance their delicate texture, often compared to chicken but more tender.

Crawfish tails, lightly battered and fried, often accompanied by a dipping sauce.

Crispy, bite-sized fried shrimp served with a side of creamy coleslaw and a fresh garden salad with ranch dressing.

Grilled Chicken atop Fresh Mixed Greens with Garden Vegetables

Grilled large shrimp served atop a blend of fresh garden greens, typically includes tomatoes, cucumbers, and carrots, dressed with a light vinaigrette.

Grilled sea scallops served atop a blend of fresh garden greens, typically accompanied by a selection of seasonal vegetables and a light dressing.

Grilled jumbo shrimp served over a blend of mixed greens, often accompanied by cucumbers, red onions, and tomatoes, dressed with oil and vinegar.

Classic chicken fried rice with tender pieces of chicken, veggies, and perfectly seasoned rice.

Crawfish fried rice typically includes sautéed crawfish mixed with rice, eggs, onions, peas, and carrots, seasoned with soy sauce.

Stir-fried rice with a selection of seafood and meats, mixed with eggs, peas, carrots, and green onions, following a traditional Chinese preparation method.

Mexican shrimp soup with vegetables and a flavorful broth.

A rich seafood broth with chunks of fish, shrimp, celery, carrots, and potatoes, garnished with fresh cilantro and served with a side of lemon wedges.

Caldo de pescado typically includes a savory broth enriched with fish and a medley of vegetables such as carrots, zucchini, and potatoes.

Served cold- peeled shrimp with special sauce onion tomato and avocado.

Solo.

Solo.

One piece of catfish, typically coated in a cornmeal batter and deep-fried.

Redfish, lightly breaded and fried, often accompanied by a selection of seafood seasoning.

Single serving of red snapper, typically grilled, often accompanied by a simple seasoning to enhance its natural flavors.

Grilled catfish, typically seasoned to enhance its natural flavors, served as a single portion.

Grilled flounder, typically seasoned and cooked over an open flame for a smoky finish.

Large shrimp served either fried or grilled.

A single fresh oyster, breaded and fried, often accompanied by a dipping sauce.

Jumbo shrimp, choice of fried or grilled.

Hand-breaded soft shell crab, deep-fried, typically includes a light seasoning.

5 oz.

Crawfish or shrimp etouffee, a thick seafood side order.

Crispy golden-fried onion rings, perfectly seasoned for a savory crunch.

Golden-fried cornmeal balls, crispy outside with a soft, fluffy interior.

Assorted Seasonal Vegetables, Char-Grilled to Perfection

Butter + cheese + sour cream + bacon + chives.

Crispy, golden French fries seasoned with a hint of salt.

Crisp, buttery toasted bread infused with aromatic garlic and herbs.

Crisp shredded cabbage in a creamy, tangy dressing.

Crisp lettuce topped with sliced tomatoes, shredded carrots, and onions, served with a side of creamy dressing.

Light and fluffy white rice.

Mixed greens, cucumbers, tomatoes, and a variety of garden vegetables, typically dressed with a light vinaigrette.

Only fish !!

Only fish !!

Deep-fried and filled with a combination of seafood ingredients, typically enveloped in a crispy wrapper.

Classic Southern dessert made with a rich filling of pecans in a flaky pastry crust.

Rich and creamy, classic New York-style cheesecake on a graham cracker crust.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Unique blend of 23 flavors, carbonated soft drink.

Refreshing, slightly tangy pink lemonade with a sweet, colorful twist.

Smooth, classic root beer with a rich, frothy head. Perfectly sweet and endlessly refreshing.

Strawberry beverage, typically includes a blend of fresh strawberries and a sweetening agent, served as a refreshing drink.

Two pieces of catfish, typically deep-fried, served as a suitable portion for children.

Two breaded chicken tenders, typically accompanied by a small serving of fries.

Four large shrimp, breaded and deep-fried, typically served as a kid-friendly portion.

Four breaded chicken nuggets, typically accompanied by a dipping sauce.

Juicy beef patty topped with melted cheese, served with a side of crispy fries and a fresh salad garnish including lettuce, tomato, and pickles.

Six cheese sticks, hand-breaded and fried, typically served with a side of marinara sauce.

Kid boudin balls typically consist of a mixture of ground seafood, rice, and seasonings, formed into small, bite-sized balls and deep-fried.

Made with ground beef, chicken, liver and assorted with fresh vegetables.

Served with marinara sauce.

Eight cheese sticks, hand-breaded and deep-fried, typically served with a side of marinara sauce for dipping.

With cheddar cheese.

Shrimp, crawfish, and chicken.

Deep-fried cornmeal batter balls, typically includes onions and spices.

With house buffalo sauce on the side.

4 shrimp, 6 wings and 9 crawfish tails.

Bites.

Crispy battered pickles served with a side of creamy dipping sauce.

Sweet corn encapsulated in a crispy batter, served as twelve golden-fried nuggets.

Zucchini sticks coated in breadcrumbs, fried until golden, typically served with a dipping sauce.

Batter-dipped mushrooms fried to a golden brown.

Battered macaroni and cheese

Served cold- peeled shrimp with special sauce, onion, tomato and avocado.

Peeled shrimp- served with cold cocktail sauce\nServed hot or cold.

Served with cold cocktail sauce and spicy seasoning.\nServed hot or cold.

Served with cold cocktail sauce and spicy seasoning.\nServed hot or cold.

10 large boiled shrimp and two snow crab claws with no side.

Sixteen large shrimp, marinated and grilled, typically includes a selection of grilled vegetables.

Grilled large shrimp for two typically includes 32 marinated and chargrilled shrimp, often accompanied by a selection of grilled vegetables.

Eight jumbo shrimp, grilled and typically includes a hint of garlic butter.

Grilled jumbo shrimp, typically marinated and chargrilled, offering a simple yet satisfying seafood experience.

Grilled jumbo shrimp for two typically includes 32 marinated shrimp, grilled to bring out their natural sweetness and served with a selection of vegetables.

5 ounce.

Six jumbo shrimp wrapped in bacon and grilled, typically served with a side that complements the dish's smoky and savory flavors.

Tender grilled scallops with sautéed bell peppers, onions, and zucchini, garnished with lemon and orange slices. Served with a side of steamed white rice.

Ten large shrimp, grilled and typically served alongside a selection of vegetables and a complementary sauce.

Veggies, rice and side salad

Nine ounce red snapper.

8 oz fillets from Galveston bay fisherman.

9 ounce fresh fish with special seasoning.

Grilled red snapper and six jumbo shrimp, typically served with a selection of complementary seasonings to enhance the natural flavors of the seafood.

Grilled red snapper and six large shrimp served with seasoned rice and sautéed vegetables, garnished with lemon wedges and a side of dipping sauce.

One flounder fillet eightounce. four shrimp and four sea scallops.

8 ounce fillet highly seasoned with melted lemon butter sauce.

Fresh catch of the day.

Marinated with special spices.

Special house recipe stuffing.

Topped with ettouffee.

Salmon filled with a mix of delicate herbs and seafood, grilled to perfection.

A single serving of tartar sauce, typically combining mayonnaise with finely chopped pickles, capers, and a blend of herbs.

Homemade cocktail sauce, typically crafted with a blend of ketchup, horseradish, lemon juice, and Worcestershire sauce, offering a tangy and slightly spicy flavor profile.

Four packets of ketchup, typically used as a tangy tomato-based condiment to enhance the flavors of seafood dishes.

A house-made blend of herbs and buttermilk, creating a smooth and creamy sauce.

Plain melted butter, served as a simple yet essential accompaniment.

A traditional baked potato, typically includes butter and sour cream, with the option to add cheese and bacon for an additional charge.

Baked potato typically includes butter and sour cream, customized with the addition of a baked potato to complement seafood dishes.

Baked potato, typically includes butter and sour cream.

Replace fries with a medley of seasonal vegetables, lightly seasoned and sautéed.