Four persons ordered four appetizers and four entrees. Every item was heavily breaded and deep-fried. Only way one could differentiate the various items was by their shapes. If one removed the doughy coatings, it was barely possible to find a tiny clam strip and a peanut sized oyster. Based on this one experience, I would assume that the kitchen rolls every item on the menu in a breading mix and tosses it all into a cauldron of hot oil. Long John Silver will give you the same, or better, for much less.
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