Chef Nick Crews says he serves “A+ food in C-minus real estate” in honor of his late fisherman grandfather Raymond.
Big Ray’s Fish Camp has become a Tampa, Florida tradition since opening in 2014, earning national acclaim for its world-class preparation of fresh, local seafood served in a no-frills cinder block fry shack. are collecting.
As this reporter can attest, the signature blackened grouper sandwich is the star of the sea.
Tampa is top of mind: Where to go, what to eat, and why you should visit before it’s too late.
Locally caught fish is heavily seasoned and grilled until black, then served in a bun with homemade tartar sauce, lettuce, onions and tomatoes.
Sounds simple. But the flavors of each cool, fresh ingredient explode within the darkened spice bomb of the thick fish fillet.
The blackened grouper sandwich is a signature dish at Big Ray’s Fish Camp in Tampa, Florida.
“For us, every piece has value,” Cruz told Fox News Digital.
“I chop pickles every day for tartar sauce. I want fresh lettuce, tomatoes, and onions.”
Tampa is the birthplace of the Cuban sandwich, a traditional American dish that blends many cultures.
“We put a lot of love into it.”
The grouper buffalo nuggets are equally appetizing. Instead of Cajun seasoning on the sandwich, traditional wing sauce packs a punch.
Big Ray’s Fish Camp is a simple, well-regarded seafood shack located in Tampa, Florida. (Kelly J. Byrne/Fox News Digital)
The most talked about dish at Big Ray’s Fish Camp is the lobster tail corn dog.
Soup quiz! How many facts do you know about this warm and comforting dish?
Crews says he splits the lobster tail, dusts it with flour, coats it with cornmeal, and “fries it to perfection.”
The lobster tail corn dog “really made us famous,” he said.
Big Ray’s Fish Camp in Tampa is a no-frills seafood shack known for its buffalo grouper cheeks (pictured) and blackened grouper sandwiches. (Kelly J. Byrne/Fox News Digital)
The original Big Ray’s Fish Camp in the Ballast Point area lives up to its name.
Guests can enjoy their meals outside at the communal picnic table.
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Mr. Cruz opened a second Big Ray’s on the Riverwalk in downtown Tampa, offering the same food but with a more upscale atmosphere.
“The original location has a soul,” Cruz said.
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“We just want to provide our neighborhood with the best grouper sandwiches and fresh po-boys we can make.”
The downtown location thrives in a city that is “literally booming right now.”
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