A little taste of the Keys right here in Savannah!

Key Lime Pie

Pecan Pie

Chicken Finger Dinner

Peach Cobbler

Flounder Dinner

Oyster Dinner

Lightly fried tentacles, tubes, and banana peppers. Served with sweet chili sauce.

Calamari

Shrimp Dinner

Deviled Crab Dinner

Wild Georgia raised alligator tail marinated in creole mustard, parsley, Old Bay seasoning and lemon.

Fried Gator Bites

Fresh slices of green tomatoes lightly fried and served with our signature Fiddler's dipping sauce.

Fried Green Tomatoes

A half-pound of steamed peel and eat shrimp tossed in a delicious garlic butter buffalo sauce. Served with French bread.

Spicy Garlic Shrimp

Lightly battered dill chips. Served with house ranch dressing.

Fried Pickles

Blue crab meat blended with cheeses, cream, onion, and seasonings. Served in a warm sourdough bread bowl with fresh tortilla chips.

Crab Dip

Warm flour tortilla stuffed with our Blue crab mixture and shredded cheddar cheese. Served with diced tomatoes, shredded lettuce, salsa, and sour cream.

Blue Crab Quesadilla

Deviled crab, shrimp, oysters, and flounder. No substitutions, please.

Fried Seafood Platter

Choose two of the following: DEVILED CRAB, SHRIMP, OYSTERS, FLOUNDER, CHICKEN FINGERS.

Fiddler's Fried Combo

Prepared with our housemade deviled crab recipe. Served with remoulade.

Crab Bites

Blue crab claws lightly battered and fried. Served with our signature Fiddler's dipping sauce.

Crab Claws

Steamed and seasoned to perfection. Served in the shell for a real seafood treat!

Steamers

Six house oysters on the half shell topped with garlic, bacon, cheddar and monterey jack cheese.

Oysters Savannah

Six house oysters on the half shell topped with garlic, butter and parmesan cheese.

Oysters Barry

Six house oysters on the half shell topped with creamy & cheesy spinach dip, bacon and parmesan cheese.

Oysters Rockefeller

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie dish or use nonstick spray.

Prepare oven and pan

Combine graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Mix with a fork or spatula until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish, using the bottom of a measuring cup or a glass to compact the crust and create a neat edge.

Bake the crust on the middle rack for 8–10 minutes, until set and fragrant. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if you will briefly bake the assembled pie; otherwise cool completely and chill.

In a medium bowl, whisk together the sweetened condensed milk and the key lime zest until combined and aromatic.

In a separate bowl, lightly whisk the egg yolks just to break them and make them smooth. Temper the yolks: whisk a few tablespoons of the condensed milk mixture into the yolks to slightly warm them, then whisk the yolk mixture back into the remaining condensed milk.

Stir in the fresh key lime juice and a pinch of salt. Mix until the filling is smooth and slightly thickened. The acid in the juice will help thicken the filling.

Pour the filling into the warm (not hot) prebaked crust and smooth the top with a spatula.

Bake the pie at 325°F (160°C) for 12–15 minutes, or until the center is just set — it should still have a slight jiggle but not be liquid. (If you prefer a fully chilled, no-bake style, omit this bake step and chill the pie for at least 4 hours or overnight; baking gives a silkier texture.)

Remove the pie from the oven and let cool on a wire rack to room temperature, about 1 hour. Then refrigerate for at least 3 hours (preferably overnight) to fully chill and set.

For the topping, chill a medium mixing bowl and beaters in the freezer for 5–10 minutes (optional but helps the cream whip faster).

Pour the heavy whipping cream into the chilled bowl. Add confectioners' sugar and vanilla. Beat on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 2–3 minutes. Do not overbeat or it will turn grainy.

Spread or pipe the whipped cream over the chilled pie. Garnish with the reserved lime zest. Refrigerate until ready to serve.

Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Keeps well covered in the refrigerator for up to 3 days.

graham cracker crumbs

granulated sugar

unsalted butter, melted

fine sea salt

sweetened condensed milk

fresh key lime juice (or regular lime if unavailable)

large egg yolks

key lime zest

heavy whipping cream

confectioners' sugar

vanilla extract

lime zest (for garnish)

In a medium bowl whisk together the flour, sugar, and salt. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Make dough

Combine the ice water and vinegar. Sprinkle the liquid over the flour mixture, 1 tablespoon at a time, tossing gently with a fork after each addition until the dough just holds together when pressed. You may not need all the water.

Add liquids

Gather the dough into a ball, flatten into a disk about 1 inch thick, wrap in plastic, and refrigerate at least 30 minutes (up to 2 days).

Form and chill

Preheat oven to 375°F (190°C). On a lightly floured surface roll the chilled dough to a 12-inch circle about 1/8–1/4 inch thick. Transfer to a 9-inch pie dish, trim and crimp edges. For a fully baked crisp bottom: line the crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, brush any bubbles, and bake 5–8 minutes more until lightly golden. For a traditional pecan pie, you can also pour filling into unbaked crust and bake directly (instructions below).

Roll and blind-bake (optional)

If you haven't already, preheat oven to 350°F (175°C). Reduce temperature if you blind-baked at 375°F and then removed crust to fill.

Preheat oven

If you like a decorative top, reserve about 12-16 whole pecan halves. Roughly chop the remaining pecans if you prefer a more uniform texture, or leave them whole for a chunkier pie.

Prepare pecans

In a large bowl whisk the eggs until blended. Add the corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until smooth and sugar is incorporated. The mixture will be thin and glossy.

Whisk custard

Place the crust (blind-baked and cooled slightly or unbaked) on a rimmed baking sheet. Scatter the chopped (or whole) pecans evenly in the crust, reserving the decorative halves for the top if used. Pour the custard mixture over the pecans slowly so the nuts settle evenly. Arrange reserved pecan halves on top in a pattern if desired. The filling will come close to the rim but shouldn’t overflow.

Assemble

Bake in the preheated 350°F (175°C) oven for 50–60 minutes. Rotate the pie halfway through for even color. The pie is done when the filling is mostly set but still has a slight jiggle in the center (an instant-read thermometer inserted into the center should read about 200–205°F/93–96°C). If the edges of the crust brown too quickly, tent loosely with foil.

Bake

Remove the pie from the oven and cool on a wire rack at least 2 hours to allow the filling to finish setting. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream. Sprinkle a pinch of coarse sea salt over the top just before serving if desired.

Cool

Just before serving, add a small sprinkle of coarse sea salt across the pie center for contrast. Serve slices with whipped cream or a scoop of vanilla ice cream to taste.

all-purpose flour

fine salt

unsalted butter (cold, cubed)

vegetable shortening (cold, cubed)

ice water

apple cider vinegar or lemon juice

pecan halves

large eggs

light corn syrup

dark corn syrup (or use 1.5 cups light if preferred)

packed light brown sugar

unsalted butter (melted, slightly cooled)

coarse sea salt

whipped cream or vanilla ice cream

Trim any fat from the chicken breasts and pat dry with paper towels. Slice each breast into 3/4- to 1-inch wide strips (fingers) roughly 3–4 inches long. Aim for uniform thickness so they cook evenly (about 0.5–0.75 in thick).

Prepare the chicken

In a shallow bowl, whisk together the buttermilk and 1/2 teaspoon of the salt. Add the chicken fingers, cover, and refrigerate for 30 minutes to 2 hours. This helps tenderize and add moisture. If skipping, proceed to the next step.

Brine / soak (optional but recommended)

Place flour and cornstarch in a shallow dish and whisk together with 1/2 teaspoon salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. In a second shallow bowl, whisk eggs; if you did not use buttermilk, whisk eggs with the buttermilk. In a third shallow bowl, combine panko, dry breadcrumbs, remaining garlic powder, onion powder, smoked paprika, remaining salt, remaining black pepper, and cayenne. Mix well.

Set up breading stations

Working in batches, dredge each chicken finger first in the flour mixture, shaking off excess. Dip into the egg/buttermilk mixture, then press into the breadcrumb mixture, coating completely and pressing the panko onto the surface to adhere. Place breaded fingers on a wire rack set over a sheet pan; let rest 10 minutes to help the crust set.

Bread the chicken

If using a deep fryer or heavy pot, pour vegetable oil into a large pot to a depth of about 2–3 inches (about 4–6 cups depending on pot size). Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to monitor temperature; adjust heat to maintain 325–350°F while frying. If using an air fryer, preheat to 400°F and lightly spray baskets with oil; cook at lower temperature per the air-fryer step below.

Heat the oil (for deep frying)

Carefully lower 4–6 chicken fingers into the hot oil without overcrowding (work in batches). Fry for 3–4 minutes, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon or spider and transfer to a wire rack set over a sheet pan; keep warm in a 200°F oven while you fry remaining batches. For air fryer method: place 6–8 fingers in a single layer in the basket, spray tops lightly with oil, cook at 400°F for 6–8 minutes, flip, then cook another 4–6 minutes until golden and 165°F internally.

Fry the chicken fingers

Allow chicken fingers to rest on the rack 2–3 minutes so juices redistribute and crust firms. This prevents steaming and sogginess. Adjust seasoning with a light sprinkle of salt if needed.

Drain and rest

Divide chicken fingers into individual fry baskets or serving plates. Garnish with lemon wedges. Serve hot with ranch, honey mustard, or your preferred dipping sauces on the side. Each basket typically holds 4–6 fingers per person.

Assemble fry baskets and serve

Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a wire rack for 8–10 minutes or in an air fryer at 350°F for 5–7 minutes to restore crispness.

Leftovers and storage

boneless skinless chicken breasts

cornstarch

buttermilk

panko breadcrumbs

plain dry breadcrumbs

garlic powder

onion powder

smoked paprika

salt

black pepper

cayenne pepper

vegetable oil (for frying)

neutral oil spray or oil (for baskets if using air fryer)

lemon wedges (optional, for serving)

Ranch or honey mustard (for serving)

Preheat oven to 375°F (190°C). Peel the peaches: score an X at the bottom of each peach, blanch in boiling water for 30–45 seconds, then plunge into ice water. Slip skins off, quarter the peaches, remove pits, and slice into 1/2-inch wedges to yield about 6 cups.

Prepare peaches

In a large mixing bowl, toss the sliced peaches with 1 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon salt. Stir gently until the sugar and cornstarch evenly coat the peaches and the mixture starts to release some juices. Let rest 10 minutes so the cornstarch can absorb juices.

Combine filling ingredients

Pour the peach mixture into a 9x13-inch (or similar) baking dish, spreading evenly. If using, dot the top with 2 tablespoons of unsalted butter in small knobs distributed across the surface. Set dish aside while you prepare the biscuit topping.

Assemble filling in pan

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until well combined.

Make dry mixture

Add 1/2 cup (1 stick) cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Cut in butter

In a small bowl, whisk together 3/4 cup whole milk, 1/4 cup buttermilk, and 1/2 teaspoon vanilla extract. Pour the liquid into the flour-butter mixture and stir with a wooden spoon until a soft shaggy dough forms. Avoid overmixing; dough should hold together but be slightly sticky.

Add liquids and form dough

Turn the dough onto a lightly floured surface and pat to about 3/4-inch thickness. Using a 2 1/2-inch biscuit cutter or a spoon, cut or scoop rounds/large spoonfuls of dough. Arrange the biscuit pieces on top of the peach filling, leaving small gaps so steam can escape and juices bubble up around the biscuits. Alternatively, drop large spoonfuls across the surface for a more rustic look.

Portion topping

Whisk the egg with 1 tablespoon water to make an egg wash. Gently brush the tops of the biscuits with the egg wash and sprinkle with the coarse sugar for a golden, slightly crunchy finish.

Egg wash and sugar

Place the baking dish on a sheet pan to catch any drips and bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling thickly at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.

Remove the cobbler from the oven and let rest for 10–15 minutes so the filling sets slightly. This makes serving cleaner and lets the flavors meld.

Rest

Spoon warm peach cobbler into bowls. Serve topped with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Leftovers can be covered and refrigerated for up to 3 days; reheat in a 325°F (160°C) oven until warmed through.

fresh ripe peaches

granulated sugar (for filling)

light brown sugar

lemon juice

ground cinnamon

granulated sugar (for topping)

baking powder

cold unsalted butter, cubed

whole milk

egg (for egg wash)

coarse sugar (for sprinkling)

unsalted butter, cut into small knobs

vanilla ice cream or whipped cream

Pat the flounder fillets dry with paper towels. If fillets are large, cut into 3–4 inch pieces so they fit easily in a fryer basket. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Prepare Fish

In a wide, shallow bowl or tray combine the all-purpose flour (3 cups), cornmeal (1 cup), remaining 1 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, garlic powder (1 tsp), smoked paprika (1 tsp), and cayenne (1/4 tsp). Whisk to evenly distribute spices.

Make Dry Dredge

In a separate bowl whisk together the buttermilk (1 cup), eggs (2 units), and cold water (1 tbs) until smooth. This creates a thin batter to help the dry dredge adhere and add tenderness.

Make Wet Batter

Pour vegetable oil into a deep fryer or a heavy-bottomed pot to reach a depth of about 2–3 inches (enough to submerge fillets). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—it should sizzle immediately and brown slowly.

Preheat Oil

Working in batches to avoid overcrowding, dip each seasoned fillet piece into the wet batter, letting excess drip off for 5–8 seconds. Transfer the fillet to the dry dredge and press lightly so the flour-cornmeal coating adheres, shaking off excess. Place coated pieces on a wire rack while you finish other pieces.

Dredge and Batter Fish

When oil reaches 350°F, carefully lower 3–4 pieces (or as many as fit without touching) into the hot oil using tongs or a spider/skimmer. Fry for 3–4 minutes per side or until golden brown and the internal temperature reaches 145°F (fish flakes easily). Total fry time will be about 6–8 minutes per batch depending on piece thickness. Do not overcrowd — maintain oil temperature between batches.

Fry Fillets

Using a slotted spoon or spider, lift fillets from oil and let drain over the pot for a few seconds, then transfer to a wire rack set over a baking sheet. Sprinkle immediately with a light pinch of kosher salt. Keep finished baskets in a 200°F (95°C) oven while you finish remaining batches to keep them crisp.

Drain and Keep Warm

Divide the fried flounder among serving plates or fry baskets. Garnish with chopped fresh parsley (2 tbs) and serve with lemon wedges (4 units) and tartar sauce (1/2 cup) on the side.

Plate and Garnish

Allow oil to cool completely before straining and storing or disposing. Wipe surfaces and wash utensils used for raw fish. Refrigerate any leftover cooked fish within 2 hours.

Cleanup and Safety

flounder fillets (skinless, boneless)

cornmeal (medium grind)

kosher salt

black pepper (freshly ground)

cold water

lemon wedges

fresh parsley (chopped)

tartar sauce (for serving)

Place the shucked oysters in a colander and let them drain for 10–15 minutes. Pat them very gently with paper towels to remove excess surface moisture but avoid pressing out the juices.

Prep oysters

In a shallow wide bowl or baking dish, whisk together the all-purpose flour, cornmeal, cornstarch, baking powder, kosher salt, black pepper, smoked paprika, and cayenne until uniformly combined. This will be the primary coating that provides crispness.

Make dry mix

In another shallow bowl, whisk the buttermilk, eggs, and hot sauce until smooth and slightly frothy. Taste and adjust hot sauce to preference. Keep the wet mix chilled until ready to dredge.

Make wet batter

Pour vegetable oil into a heavy, deep pot or deep-fryer to a depth of 2.5–3 inches (about 1 L). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mix into the oil — it should sizzle and rise steadily without burning.