Six Coronita bottles topped with tequila and lime | A LOCAL FAVORITE!

Bucket of "Grizz"

1/2 lb. U-Peel-Em Shrimp

Wings

Margaritas

Wells

Domestic Beers

Mahi Fingers - fried, grilled or blackened. Served with cole slaw, cheese grits or fries.

Mahi Fingers

Slowly cooked Pot Roast, delicious, tender and juicy. Served with mashed potatoes, carrots and biscuit.

Pot Roast

Philly Cheese Steak seasoned with green peppers, sauteed onions, and slathered with homemade white cheese sauce on a Hoage roll.

Philly Cheese Steak

Country Fried Chicken with savory white gravy, mashed potatoes, green beans and a biscuit.

Country Fried Chicken

Two center-out bone in Pork Chops-grilled or fried. Served with stewed tomatoes over white rice, butter beans and The Fish'h cornbread.

Pork Chops

A traditional Margarita topped off with a bottle of Coronita

Coronita Margarita

Fried Oyster Po Boy

Blackened Shrimp Queso Dip

Mike's Buffalo Shrimp

Angry Shrimp

Grilled, Blackened or Fried served with one side

Shrimp Teaser

Blackened Tuna Bites

Ahi Tuna

Mikes, Buffalo, Hot Honey or Lemon Pepper

Chicken Wings

Riblets

Fried Blue Crab Claws

Onion Rings

Conch Fritters

Chill the bucket or large serving vessel in the refrigerator for 10–15 minutes if possible. Place 6 Coronita bottles in the refrigerator or ice chest to keep them cold until serving.

Chill and prepare glassware

Cut 6 limes into wedges. If rimming the bottle necks or the bucket lip, pour coarse sea salt or Tajín onto a small plate and set aside.

In a large measuring pitcher or mixing bowl (1 L capacity or larger), combine 240 ml blanco tequila, 120 ml fresh lime juice, and 60 ml simple syrup. Stir briskly for 10–15 seconds to incorporate.

Combine tequila, lime, and simple syrup

Taste a small spoonful and adjust: add up to 15–30 ml more simple syrup if you prefer sweeter, or up to 15–30 ml more lime juice if you prefer tarter. Stir after adjusting.

Adjust sweetness and acidity

Fill the chilled bucket about two-thirds full with crushed ice (≈1.0–1.2 kg). Reserve some crushed ice for topping around the bottles.

Pour the tequila–lime mix evenly over the ice in the bucket. This will create a flavored slushy bath that the Coronitas sit in.

Nestle the six chilled Coronita bottles upside-down or tilted into the ice so their necks are exposed and the beer can slowly mix with the tequila. Arrange bottles in a circular pattern so they support each other.

If desired, pour up to 250 ml club soda over the ice and bottles for extra fizz. This is optional — leaving it out yields a stronger tequila-forward bucket.

Rub a lime wedge around the exposed bottle necks or the bucket rim and dip in salt or Tajín if using. Place one lime wedge on each bottle neck or tuck wedges into the ice around the bottles.

Add mint sprigs between bottles for aroma, if using. Top with remaining crushed ice so bottles are well-supported and chilled.

Serve with a long-handled bottle opener (if bottles are not twist-off) and straws or small pour spouts. Instruct guests to lift their bottle slightly, squeeze a wedge of lime into the bottle if desired, and tilt to enjoy — tequila and lime will mingle with the Coronita as it pours.

Coronita (small Corona bottles, 207 ml / 7 oz)

Blanco tequila

Fresh lime juice

Simple syrup (1:1 sugar to water)

Club soda (optional, for top-up and fizz)

Crushed ice

Limes (wedges for rim and garnish)

Coarse sea salt or Tajín (for rimming, optional)

Fresh mint sprigs (optional, 6)

Bucket or large ice-filled serving vessel (approx. 3–4 L capacity)

If shrimp are frozen, thaw completely in the refrigerator overnight or under cold running water in a sealed bag for 15–20 minutes. Drain and gently rinse shrimp under cold water and pat dry with paper towels.

Inspect and rinse

In a medium saucepan combine 4 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 bay leaf and 6 peppercorns. Cut the half lemon into wedges and add to the pot. Bring to a gentle simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat and let cool to room temperature (about 15–20 minutes).

Make brine

Place the shrimp in a bowl or container and pour the cooled brine over them so they are fully submerged. Cover and refrigerate for 15–20 minutes — this lightly seasons the shrimp and firms the flesh. Do not brine longer than 30 minutes for a 1/2 lb portion to avoid overly salty or mushy texture.

Brine shrimp

After brining, bring a fresh pot of water (about 3 cups) to a gentle simmer. You can reuse the strained brine liquid if you bring it to a simmer and skim any foam, but for a clean flavor fresh water is fine.

Prepare poaching liquid

Drop the brined shrimp into the simmering (not rolling) water and cook until they turn opaque and curl slightly, about 1.5–2.5 minutes depending on size. For 16/20 shrimp expect about 2 minutes. Do not overcook — remove as soon as they are uniformly pink with a slight curl.

Poach shrimp

Immediately transfer shrimp to a bowl of ice water to stop cooking and keep them tender. Chill for 1–2 minutes, then drain well and pat dry with paper towels.

Shock and drain

Toss the drained, chilled shrimp with 1 tablespoon melted unsalted butter, 1 tablespoon chopped fresh parsley, 1/4 teaspoon coarse sea salt and 1/8 teaspoon freshly ground black pepper to lightly season and glaze them.

Finish

Arrange shrimp on a small serving dish or half-shell presentation for U-Peel-Em style. Serve with 2 lemon wedges and 1/4 cup cocktail sauce on the side for dipping. Provide small bowls or napkins for peeling. If offering as a special, include a small discard bowl for shells.

Plate and serve

Leftover cooked shrimp: store in an airtight container in the refrigerator for up to 2 days. Do not refreeze. If storing before serving, keep chilled on ice until ready to serve.

Storage

raw shrimp, 16/20 count, U-peel (head off, shell on)

water

kosher salt

granulated sugar

bay leaf

black peppercorns

lemon

unsalted butter, melted

fresh parsley, chopped

fresh lemon wedges

coarse sea salt

black pepper, freshly ground

cocktail sauce (optional)

Pat the 24 wings dry with paper towels. Trim any excess skin. Place wings in a large bowl.

Prep wings

Season with 2 tsp kosher salt and 1 tsp ground black pepper. Toss to coat evenly.

Add 2 tbs aluminum-free baking powder and toss again until wings are lightly and evenly coated. Baking powder helps crisp the skin in frying.

Heat a deep, heavy-bottomed skillet or Dutch oven with 1.5 cups vegetable oil over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wing — it should sizzle steadily.

Working in two batches to avoid crowding, gently lower about 12 wings into the hot oil and fry for 8–9 minutes, turning occasionally, until skin is deep golden brown and the internal temperature reaches 165°F (74°C).

Use a slotted spoon to transfer fried wings to a wire rack set over a baking sheet to drain. Let rest 3 minutes, then fry the remaining wings for another 8–9 minutes. Drain all wings on the rack to maintain crispness.

While wings are frying, make the sauce. In a small saucepan over low heat, melt 6 tbs unsalted butter.

Once melted, whisk in 3 tbs hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp smoked paprika and 1/2 tsp salt. Warm gently until fully combined and slightly thickened, 2–3 minutes. Taste and adjust heat or salt if needed.

Keep sauce warm on the lowest heat or transfer to a heatproof bowl.

Place the drained, hot wings in a large clean mixing bowl. Pour the warm buffalo sauce over the wings and toss thoroughly until each wing is evenly coated, about 30–45 seconds.

Transfer sauced wings to a serving platter. Sprinkle with optional chopped parsley for color.

While wings fry, combine 0.75 cup blue cheese crumbles, 0.5 cup sour cream, 0.25 cup mayonnaise, 2 tbs buttermilk, 0.5 tsp lemon juice, 0.5 tsp minced garlic, 0.25 tsp salt and 0.25 tsp black pepper in a small bowl.

Stir gently until mostly smooth but still a little chunky from the cheese. Taste and adjust seasoning or add more buttermilk to loosen if desired. Refrigerate until ready to serve.

Arrange wings with celery sticks and a bowl of blue cheese dip. Serve immediately while wings are hot and crisp.

Leftovers: store cooled wings and dip separately in airtight containers in the refrigerator for up to 2 days. Re-crisp wings in a 400°F (200°C) oven for 8–10 minutes before serving.

whole chicken wings (split into drumette and flat)

freshly ground black pepper

baking powder (aluminum-free)

unsalted butter

Frank's-style hot sauce

honey

apple cider vinegar

Worcestershire sauce

garlic powder

smoked paprika

salt

blue cheese crumbles

sour cream

mayonnaise

buttermilk

lemon juice

garlic, minced

black pepper

vegetable oil (for frying)

fresh celery sticks

chopped fresh parsley (optional)

In a cocktail shaker, add 6 oz tequila, 3 oz fresh lime juice, 2 oz orange liqueur, and 0.75 oz simple syrup (or agave nectar).

Measure and Combine

Fill the shaker with ice (about 1 to 1.5 cups) until nearly full.

Add Ice

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and diluted.

Shake

Strain the cocktail into prepared glasses (see Glass Prep). For a straight-up margarita, double-strain into a chilled coupe or martini glass. For on-the-rocks, strain over fresh ice in a rocks glass.

Strain

Rub a lime wedge around the rim of each serving glass. Dip the rim into coarse salt to coat evenly. Tap off excess salt.

Prepare Glass Rim

If serving on the rocks, fill the salted glass with fresh ice (about 1/2 to 1 cup) before straining. If serving neat, do not add ice to the glass.

Serve

Garnish each glass with the remaining lime wedge on the rim.

Garnish

If using fruit purée, add 1 oz fresh strawberry or mango purée to the shaker along with the base ingredients before adding ice. Proceed to shake, then double-strain into the glass to remove seeds/pulp if desired. Adjust simple syrup down to 0.5 oz if fruit is very sweet.

Strawberry or Mango Margarita (per cocktail)

Muddle 2 jalapeño slices in the shaker (or add them and gently shake) with the lime juice before adding the other ingredients to infuse heat. Use caution: discard seeds for milder heat or leave them for more spice. Continue with ice, shake, and strain.

Spicy Jalapeño Margarita (per cocktail)

To batch ~4 cocktails, combine 24 oz tequila, 12 oz fresh lime juice, 8 oz orange liqueur, and 3 oz simple syrup in a pitcher. Stir with ice in a mixing container to chill and dilute slightly, then strain into salted glasses over fresh ice. Add fruit purée to the pitcher if making flavored batches (about 4 oz purée).

Batching for Happy Hour (about 4 cocktails)

tequila (blanco or reposado)

fresh lime juice

orange liqueur (Cointreau or triple sec)

simple syrup (1:1 sugar to water) or agave nectar

ice (for shaking and serving)

coarse salt (for rimming)

lime wedge (for rimming and garnish)

fresh strawberry purée

fresh mango purée

fresh jalapeño slices (for spicy)

Add the light rum, vodka, gin, triple sec, fresh lemon juice, simple syrup and a dash of angostura bitters into a cocktail shaker.

Combine spirits and mixers

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds, until the shaker feels cold and the outside is frosty.

Add ice and shake

Fill an old-fashioned or rocks glass with a large ice cube or fresh ice.

Prepare glass

Double-strain the shaken cocktail into the prepared glass over the ice to remove small ice chips and any pulp.

Strain and serve

Garnish with a lemon wheel or twist and optionally add a maraschino cherry on a pick. Serve immediately and note the Happy Hour special: $1 off Wells.

light rum (well)

vodka (well)

gin (well)

triple sec (well)

fresh lemon juice

simple syrup (1:1)

angostura bitters

ice (for shaking)

lemon wheel or twist

maraschino cherry (optional)

large ice cube or fresh ice (for glass)

If serving a bottled domestic beer, chill bottle to 38–45°F (3–7°C). Dry bottle with a towel. Present chilled bottle to guest or open with the bottle opener just before serving. Optionally, present with an ice bucket if requested. Offer a lemon or lime wedge only if the beer style commonly pairs with citrus and the guest asks.

Serve Bottled Beer

Ensure the draft system is properly cleaned and lines are at serving temperature (36–40°F / 2–4°C). Select a clean pint glass and rinse it briefly under cold water to remove dust and help maintain head. Hold glass at a 45° angle and pull the draft tap to start a smooth pour. Aim for a beer volume appropriate to the glass while allowing a 1–1.5 inch (2.5–4 cm) foam head. Straighten the glass as it fills to create a full, even head. Wipe any drips and present to the guest with the $1 off Happy Hour notation if applicable.

Serve Draft Beer

Verify guest's preference for bottle or draft before pouring. For bottled beer, pour into a glass only if requested; otherwise serve the bottle. Do not add ice to bottled or draft beer unless specifically requested. When applying Happy Hour pricing, ensure POS or ticket indicates $1 off the listed price. Train staff to check ID and serve responsibly—do not serve intoxicated patrons.

Service Notes

Bottled domestic beer (lager or pilsner)

Draught domestic beer (pint)

Clean pint glass (for draft)

Chilled bottle opener (or regular opener)

Lemon or lime wedge (optional)

Trim any remaining connective tissue from the mahi-mahi and pat fillets dry with paper towels. Slice fillets into 1/2- to 3/4-inch wide strips (fingers) about 3–4 inches long. You should get roughly 12–16 fingers from 1 lb depending on size.

Prep fish

In a shallow bowl combine buttermilk and hot sauce. Submerge mahi strips, cover, and refrigerate 15–30 minutes. Drain and pat dry before proceeding.

Marinate (optional, for extra tenderness)

Place flour, cornstarch, garlic powder, onion powder, smoked paprika, salt and black pepper in a shallow dish and whisk to combine. In a second shallow dish, beat the egg. In a third dish combine panko and grated Parmesan.

Set up breading station

Lightly coat each fish finger in the seasoned flour mix, shake off excess, dip into beaten egg, then press into panko-Parmesan mixture until well coated. Place on a wire rack and let sit 5 minutes to help adhesion.

Dredge

Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Fry fish fingers in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Drain on paper towels. Total frying time about 8–10 minutes per batch including heating between batches.

Fry method

Brush both sides of the breaded fish lightly with oil. Preheat grill or grill pan to medium-high (about 425°F/220°C). Grill 2–3 minutes per side until grill marks form and fish is cooked through. Be gentle when flipping to avoid losing coating; use a wide spatula.

Grill method

For blackened fish skip the panko. Instead rub the seasoned flour mixture liberally over fish fingers. Heat a cast-iron skillet over high heat until smoking, add 1–2 tablespoons of oil, then sear fish 1.5–2 minutes per side until a dark crust forms and fish reaches 145°F. Finish with a pat of butter for richness.

Blackened method

Arrange mahi fingers on a platter with lemon wedges. Serve immediately with cole slaw and your choice of cheese grits or fries, plus tartar sauce on the side.

Bucket Of "grizz"

1/2 Lb. U-peel-em Shrimp