Myrtle Beach – October 16, 2026 -- Calabash-style seafood, a light-coated fried specialty that began in a small North Carolina fishing community, is a staple of Myrtle Beach dining, according to a HelloNation article featuring seafood expert Mamie Howard Gunter of The Original Benjamin's Calabash Seafood.
A thin coating separates Calabash from other Southern fried dishes
The method uses a thin layer of seasoned flour or batter instead of thick breading. The result is a golden, crisp exterior that leaves the seafood's natural flavor and tenderness noticeable. Heavier coatings can overpower delicate seafood, the article notes, which helps explain the style's lasting popularity in coastal restaurants.
The tradition began in Calabash, NC, near the South Carolina border
The preparation developed among families in the fishing community who relied on fresh seafood and simple cooking methods. It later spread across the Carolinas and became closely tied to Myrtle Beach dining.
Shrimp, flounder, whiting, oysters and scallops all fit the style
Shrimp is a familiar choice because its natural sweetness pairs well with delicate breading. Cooked properly, it stays tender and moist inside a crisp shell. Fish, oysters, and scallops are also part of the tradition. Mild fish such as flounder and whiting work especially well because their flavor comes through the coating, while fried oysters pair a soft interior with a lightly crisp exterior.
Oil temperature and fryer space decide the texture
Oil that is too cool leads to excess grease absorption. Oil that is too hot can brown the coating before the seafood finishes cooking. The article also advises frying in manageable portions, since an overcrowded fryer lowers the oil temperature and prevents even cooking.
Hush puppies, coleslaw and fries round out the platter
Typical sides include hush puppies, coleslaw, and french fries. Tartar sauce, cocktail sauce, and lemon wedges are common additions.
As tourism grew along the Carolina coast, Myrtle Beach restaurants introduced more visitors to the dish. Seasonings, seafood selections, and serving styles vary by restaurant. Some offer individual portions, while others serve fried seafood platters with several varieties.