Tricky Fish in Preston Hollow Village has some Cajun-like goods on the menu, but it is not a Cajun restaurant.
It is improved described as a 3rd “Gulf ” Coast-impressed seafood restaurant.
“We hope that individuals really do not just imagine of us as strictly Cajun, since we want to be more of the Gulf Coastline,” owner Chris Degan says. “It’s a massive coastal line that goes a long way, and there’s more versions of seafood alongside there that is type of enjoyment.”
Degan, who also owns 3 other Tricky Fish eating places in the course of Dallas-Fort Worthy of, opened in Preston Hollow’s site in 2021.
“Preston Hollow is a wonderful component of town, and it appeared like it would be a little something that would strike our marketplace fairly great far too,” he states.
Degan has lived in Texas for 30 yrs, nevertheless he was not born here. His preceding households and outings affected his decision to begin a seafood restaurant.
“I grew up in the Northeast, and I lived in destinations like Massachusetts and Cape Cod,” Degan says. “I have family members in Naples and Fort Meyers, so I’ve put in a good deal of time alongside the coast that goes from South Texas all the way to Naples and South Florida. I have gone fishing with friends alongside the Panama Coastline and South Texas as effectively, so I’ve always had a enthusiasm for seafood.”
Degan has a life time of practical experience in restaurants. He begun in his parents’ restaurant when he was 14, and he has a diploma in cafe administration from Cornell College. From 1993-2019, he was the president of Razzoo’s Cajun Cafe, a well-liked Cajun-in-spired cafe. It was at Razzoo’s where Degan developed a dish called “tricky fish,” which grew to become the title for his new cafe.
“My favorite aspect of the cafe is essentially the kitchen area,” he claims. “I really like finding powering the kitchen and encouraging. Which is my track record. I cooked all throughout college and places to eat when I was in faculty.”
“Today’s catch” at Tough Fish lets friends to select from a listing of most important plates alongside with a preference of seafood possibilities. A person well-known dish is the signature “tricky fish,” which will come with crawfish etouffee, soiled rice and okra. The wilted spinach salad has a homemade mae ploy sauce and pairs nicely with grilled salmon or red snapper. Bourbon sherry linguine, which Degan suggests goes nicely with blackened shrimp, is built with a smoky bourbon cherry sauce.
Other favorites are the fish and chips platter, shrimp and crab bisque, shrimp and catfish platter, crab cakes, bacon-wrapped shrimp, oysters and the fish sandwich.
Sauces such as the honey mustard vinaigrette, tartar, cocktail and remoulade sauces are made in-home. Fish is freshly ready and reduce. Most of the seafood is sustainable and comes from Ocean Magnificence Seafoods.
“I just sense like all issues are substantially fresher and far better when you make them in household,” Degan states. “We set our very own spin on factors, like the cocktail sauce may well have a lot more lemon than what you would locate in other kinds.”
The okra, which isn’t fried, has a contemporary taste. Spices together with cayenne, garlic, salt, pepper and paprika shine for the reason that they are not masked by grease. It was supposed to be a examination-operate on the menu, but its popularity made it stay.
“I could hardly ever consider the okra absent now,” Degan says. “People check with for it all of the time.”
Tricky Fish also delivers salads and hen tenders for people today who really don’t want fish. Degan says the “low nation Cobb” is his preferred.
The dessert menu capabilities home made banana pudding and a French toast sundae, and brunch and content hour are also served.
Tricky Fish employs contemporary fruit and home made syrups and beverage mixes. The most common cocktails include things like the “painkiller” Mai Tai, and the Louisiana Acquire (Challenging Fish’s variation of rum and coke). Shoppers can just take lessons at the restaurant to find out how to make cocktails.
“We want to anxiety new seafood on top of great, freshly produced crafted cocktails,” Degan says. “I definitely want for people today to occur in and recognize equally the meals and the beverages.”
Décor is straightforward, casual and neutral, other than for the significant fish built of previous straws, utensils, pencils and crushed cans by the bar place. Degan states he believes the focus should really be on visitors interacting with every single other, talking about the meals and beverages.
“The very little lights we have via-out the restaurant give a extremely inviting and relaxing experience, so factors are a bit muted in this article with the decorations on the wall so that you’re not right here to discuss about what’s heading on all over you other than the foods,” he claims.
For Degan, Difficult Fish was by no means about finding a shopper in and out rapidly. Rather, visitors ought to relax and unwind.
“The hangout should be an working experience, not just a meal,” he suggests. “When persons go out, they definitely want to catch up and enjoy all the time they can with their pals. People really should be allowed to have a fantastic time in this article and not truly feel rushed out the door.”
The team is what can make Challenging Fish so thriving, Degan suggests. He depends on them to build fantastic ordeals for visitors, especially simply because he cannot be at each and every area every day.
“We check out to locate folks that are hospitable by character and that have that as aspect of their character,” he states. “The service market is all about hospitality, and which is what we preach initial and foremost.”
Degan states he hopes Difficult Fish will carry on rising and obtaining busier, and he needs to retain search-ing for methods to increase.
“For some people it is all about the hospitality, and for some others, it’s just about the food stuff,” he says. “I imagine eating places have to provide both of those in get to be actually successful.”
Difficult Fish, 7859 Walnut Hill Lane, tough-fish.com