Craving fried fish? These Maine seafood shacks do it right

Maine is renowned for its lobster shacks, but its fried seafood shacks are equally tasty finds. At these 10 coastal Maine seafood shacks—a mix of sit-down restaurants and take-out spots—the fish is ultra-fresh and moist, and the coatings are flavorful and crisp. Expect big portions, low prices, and salty gossip. And don’t miss the homemade desserts that are as alluring as the catch of the day.

Fisherman’s Catch, Wells

The Cardinali family’s shingle-clad fish joint edges a saltwater marsh on the road to Wells Harbor. Snag a picnic table inside or out. Ned Cardinali says the secret to their light, crispy, yet moist fried fish is their labor-intensive, multi-step dipping-shaking-and-frying process. Order fish’n’chips served with homemade slaw and a roll or splurge on the seafood platter or split the Captain’s Feast, a mountain of scallops, Maine shrimp, whole-belly clams, and haddock, and fries, with rolls and slaw. The Catch also earns raves for its fried smelts, calamari, and oysters.

Ken’s Place, Pine Point, Scarborough

Don’t even think about skipping the sweet potato fries or homemade desserts: Both the blueberry pie, served warm with ice cream, and the vanilla bread pudding, with a warm whiskey caramel sauce and whipped cream, are alone worth a visit. This seasonal place is extremely popular, go early to avoid a wait.

Crunchy, chewy, tasty: When it comes to fried clams, Ken’s gets it right. And no wonder: This place has been frying clams since 1927 and has generations of Mainers as devotees. Owner Dave Wilcox daily selects the best-grade fish right off the boat. While the whole belly clams—available battered or crumbed—are justly famous, it’s the made-to-order clam cakes that are the biggest sellers. Ken’s sells upwards of 1,000 daily, but it fries all types of seafood, and Ken’s has earned a cult-like following for its fried oysters, available the first Tuesday of each month. Seasonal.

Susan’s Fish-N-Chips, Portland

Open since 1989, this garage-turned-fish shack evokes the sea, from the mermaids and fish painted on the exterior to the netting hanging over the counter inside. But don’t expect a fishy odor, Susan’s is clean, efficient, and dishes out some of Portland’s best and cheapest, hand-breaded, fried seafood.

Owner Susan Eklund makes sure Susan’s delivers on its motto: “Our fish is so fresh, you’ll want to slap it.” Big portions, low prices, crispy flavorful fish, and daily specials reel in the locals. On Mondays and Tuesdays, fish burgers are two for $3, and Wednesday is haddock day, with fried specialties ranging from nuggets to a haddock and scallop dinner. And you can even order fried smelts: Now that’s a Maine thing. Open year-round.

Harraseekett Lunch and Lobster, S. Freeport

Tucked down on the harbor in South Freeport, a world away from downtown Freeport’s shopping madness, Harraseeket Lunch serves fried seafood in abundance. Order at the window, then grab a picnic table outside or a seat in the dining room.

This is the place to settle that ages-old question about fried clams: Are they better breaded or battered? Order a half-point of each and decide for yourself. Finish with a homemade whoopie pie. This place is no secret, so expect crowds. Seasonal.

• Sea Basket, Wiscasset

Healthful fried fish? The Sea Basket is as close as it gets. It uses a convection frying system that quickly sears the outer coating, so far less oil is absorbed than in standard frying. The roadside restaurant just south of Wiscasset is easy to spot, and the parking lot is always full, especially on Sundays, when locals congregate here after church. Fried haddock, scallops, clams, Maine shrimp, and even clam cakes and crab cakes are all available, served alone, in rolls, and in baskets. Bonus: Don’t miss the lobster stew: It’s made with local fresh—never frozen—picked tail, claw, and knuckle meat. Seasonal.

Bets Famous Fish Fry, Boothbay

“Free Beer Tomorrow” proclaims the sign outside Bets Fish Fry, a strictly take-out shack by the town common in Boothbay. Owner Bet Finocchiaro is an institution in these parts. Although she no longer catches the fish herself, she still uses her grandmother’s breading recipe, whips up her special tartar sauce, and makes the fries. Bet says she goes through 1,500 pounds of haddock and 800 pounds of potatoes each week. The haddock sandwich and the fish and chips are legendary, but unless you’re a big eater, plan on splitting; portions are huge. Don’t miss Bets dill sauce. No indoor seating, but there are plenty of picnic tables. Seasonal; cash only.

Angler’s, Rte. 1, Searsport

The Hall family now operates three Angler’s restaurants, but this one is the original, and it reels in both locals and tourists heading up Route 1. They come not only for the fried haddock, Maine shrimp, oysters, scallops, smelts, and clams but also for the homemade desserts (coconut cream pie and blueberry pie are the top sellers). The fried haddock dinner comes with two large, hand-battered filets served with a choice of potato and vegetable. It’s enough to feed two, especially if you plan on ordering one of the 12-15 dessert choices, most of which are made on-site. Year-round. .

Just Barb’s, Rte. 1, Stockton Springs

Here’s a dandy place for an unfussy meal at a low price. This hole-in-the-wall offers a few counter stools, a handful of tables, and outdoor picnic tables. The all-you-can-eat fish fry comes with top-quality Alaskan white fish, fries, slaw, and a roll (one order, without seconds, easily fed my husband and me). Regulars rave about the fried clams. Former owner Doug Fraser mixed his own batter from three types of flour and fried the fish in canola oil that’s changed every other day, and he shared the recipes with current owner Brian K. Sullivan.

Bagaduce Lunch, Penobscot

Judy Astbury, along with her husband, Mike, is the third-generation owner of Bagaduce Lunch, a waterfront roadside takeout founded by her grandfather Sidney Snow. In 2008, no less an authority than the James Beard Foundation named it an American Classic.

Regulars know to order the clams, lightly breaded and fried in vegetable oil. Aim for a riverside picnic table, where you can watch for gulls, eagles, osprey, and seals. Time your visit to coincide with the change of tide to see the reversing falls on the tidal Bagaduce River really rip. Seasonal.

Tracey’s Seafood, Sullivan

The Tracey family does it all, from catching the seafood to preparing it. You can dine inside or get take-out to enjoy at a picnic table at this roadside fried fish shack. But it’s not only fried fish on the menu. Tracey’s is equally renowned for its two-for-one special on lobster rolls. I’ve seen them as low as $10 (for two!) and as high as $26 (when other places were far, far higher for one).

If you’re looking for a traditional Maine lobster shack experience, check out my favorite Maine lobster shacks.