Fish Sandwiches, Rolls, and Tacos Recipe


Suitable to: freshly-cooked or leftover fish filets of all kinds. Shellfish salads of all kinds. 

Whether you call it a “sub,” “hoagie,” or “po’ boy,” Italian-bread rolls make great fish sandwiches.


Season fish rolls to taste:
Thin-sliced mozzarella cheese and a little spaghetti sauce;
Melted butter and lemon-pepper
Sweet red peppers
A little barbecue sauce

Wrap in foil and heat in a 400-degree oven. 


Hot-dog rolls, lightly buttered and toasted, hold the delicious filling.  In New England, rolls are cut straight down the middle, but all hot-dog rolls work.

Cooked, chopped lobster-tail meat, Giant Prawn meat, or shrimp

A little celery, finely-chopped
Enough mayonnaise to hold salad together
A little chopped parsley, if you like
Salt and pepper to taste 

Fill warm rolls with cold salad.


Warm crisp corn taco-shells. Fill with warm fish filets. Add any or all of the following:
Cole-slaw, prepared or homemade
Red or green salsa
Guacamole or chopped avocado
Jalapeno or chipotle peppers
Mild grated cheese
Shredded iceberg lettuce
A little hot sauce, alone or stirred into mayonnaise


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