Maryland Locals Know Exactly Where To Go When A Serious Fried Seafood Craving Hits

Before your bag gets tied, someone opens every container and shows you the food. Only then does your fried shrimp leave the counter.

I love that habit. It turns a quick carryout run into a tiny quality check, with you as the judge.

Squeeze-bottle sauces and seasoning blends wait nearby, ready for last-second tweaks.

The menu stretches well past fish, too. Wings come with mumbo sauce, a flavor that feels right at home around the D.C. area.

Po’boys, croaker, loaded fries and fried rice all share the same lineup.

This little Maryland storefront sits in a plain strip center, so nothing about it shouts for attention. I believe that’s part of the fun.

The food does the talking once those lids pop open, and honestly, who could resist a peek?

Every Box Gets Opened Before You Head Out The Door

Most carryout orders get handed over in a sealed bag and a quick goodbye. At This Is Seafood, an employee opens each container so you can look before leaving.

That small step matters more than it sounds. You see the shrimp, the fish and the sides with your own eyes.

If something looks off, you can speak up right there.

The Washington Post described this practice as a way to avoid surprises at home. It’s a simple fix for a very common carryout headache.

Nobody enjoys finding the wrong side dish after a twenty-minute drive.

The inspection also opens the door to some fun. Squeeze bottles of sauces and seasoning blends sit ready at the counter.

You can ask for a little extra flavor before the lid goes back on.

Think of it as building your meal in two stages. The kitchen handles the frying, and you handle the finishing touches.

That’s a pretty good partnership.

My advice is simple. Take a real look when those lids come off, and don’t rush it.

Ask about the sauces you haven’t tried yet. A few seconds at the counter can make your whole dinner better.

Golden Fish Fillets Are The Reason The Fryer Stays Busy

Fried fish is the backbone of the menu here, and the choices go deeper than you might expect. Whiting, catfish and croaker all appear among the options.

Croaker deserves a special shout. It’s a classic fish in the Mid-Atlantic, and it isn’t always easy to find on carryout menus.

The owners added it after hearing what customers wanted.

Catfish is another strong pick for anyone who likes a hearty fillet. Whiting brings a lighter, flakier style that many folks grew up eating.

You can mix fish into combo meals with shrimp or wings, too.

Sides fill out the plate nicely. Hush puppies, fries and fried rice all show up as options.

That means you can build a classic fish dinner or something a little more creative.

Here’s a tip for first-timers. Order a fish you already love, then add one you’ve never tried.

Comparing two styles side by side is half the fun.

Don’t forget those counter sauces when your box gets opened. A splash of hot sauce or a dusting of seasoning can change the whole bite.

Fried fish loves a little personal flair.

Jumbo Shrimp Show Up Ready To Steal The Spotlight

Shrimp might be the most popular thing in the case, and the menu treats them with respect. You’ll find fried shrimp, grilled shrimp and jumbo shrimp across many dishes.

Fried shrimp are the obvious place to start. They pair easily with fries, hush puppies or fried rice.

Combo meals let you stack them next to fish or wings.

Not in a frying mood? Grilled shrimp offer a lighter path without leaving the shrimp party.

They can land on salads or beside a scoop of fried rice.

The po’boy is another smart move. Karen and her husband added po’boys to the menu after customers asked for them.

A shrimp po’boy turns the whole meal into something you can hold in one hand.

Shrimp also show up in loaded fries and fried rice dishes. That gives you plenty of ways to enjoy the same favorite.

Variety without drama is always welcome.

One helpful idea is to try seasonings at the counter. Lemon pepper, Cajun-style flavors and various sauces can give each shrimp a new personality.

Swap them around and find your favorite combo.

A Lowcountry Boil Makes A Surprise Appearance

Snow crab legs, shrimp, corn, potatoes and sausage all share one container in the Lowcountry boil. That’s a lot of good stuff in one order.

The Washington Post singled out this dish, especially the snow crab. It noted the crab legs tasted clean and sweet.

That’s high praise for something coming from a carryout counter.

A boil is a nice break from the fryer. It still feels like a feast, but with a totally different style.

Peeling crab and shrimp makes dinner feel like a fun project.

Seafood boils and bags also appear among popular topics tied to this spot. Crawfish shows up on the menu too.

So the boil crowd has more than one path to happiness.

Here’s some practical advice. Bring plenty of napkins, because boils are gloriously messy.

Eating at home with a big plate and a trash bowl nearby works best.

The boil is also great for sharing. Split it with a friend and add a side of fried fish.

That way you cover both cravings in one trip, and nobody argues about who picked dinner.

Fried Rice And Loaded Fries Turn Sides Into Main Events

Sometimes the side dish ends up hogging the attention. That happens a lot with the fried rice and loaded fries at This Is Seafood.

Several kinds of fried rice appear on the menu. Options include shrimp, chicken, crab, vegetable and seafood versions.

You can also pick fried rice as a side for many meals.

Loaded fries take the comfort-food idea even further. Toppings like buffalo chicken and steak with shrimp can pile onto the fries.

It’s basically dinner wearing a potato costume.

Vegetarians aren’t left out, either. Vegetable fried rice and Impossible burgers have appeared on the menu.

That makes the stop easier for groups with different eating styles.

One tip is to read dish names carefully when ordering. Shrimp fried rice and seafood fried rice are different dishes.

Yum yum sauce is another fun add-on to ask about. It pairs nicely with fried rice.

Teriyaki sauce works too if you like a sweeter flavor. A drizzle can turn a good side into your new favorite habit.

Miss Karen Runs The Counter With A Personal Touch

Behind every good neighborhood carryout, there’s usually someone who makes it feel personal. Here, that person is proprietor Karen, often found running orders at the counter.

Regulars call her Miss Karen, according to The Washington Post. That kind of nickname doesn’t come from nowhere.

It points to a place where people feel known.

Karen’s husband handles the cooking as chef. Together they’ve opened restaurants with family and friends in several places over the years.

That experience shows in how smoothly the operation runs.

The couple moved to Maryland to live closer to Karen’s parents. Many dishes they serve were also served in Alabama.

So your dinner carries a bit of their history along with it.

The menu keeps growing based on customer requests. Po’boys, croaker and mumbo sauce wings all joined because people asked.

That’s a kitchen that listens, which is rarer than it should be.

Want to make a request yourself? Be friendly and specific at the counter.

Small businesses often appreciate hearing what customers want. You might just inspire the next addition to the menu.

Finding The Spot Is Easier Than Picking Your Order

Getting there is the easy part. This Is Seafood sits at 8929 Woodyard Rd, Clinton, MD 20735, in a strip center near an AutoZone.

The storefront is small and built for carryout. Seating is very limited, so plan on eating at home, at work or in the car.

Your dashboard has seen worse.

Parking is plentiful in the shopping center lot. That’s a real bonus in the busy Prince George’s County area.

Pulling in and out should feel quick and painless.

Hours are generous for dinner cravings. The doors open at 11 a.m.

Monday through Saturday and at noon on Sunday. Closing time is 10 p.m. most weeknights, 11 p.m.

Friday and Saturday, and 9 p.m. Sunday.

Those late weekend hours are worth remembering. A Friday night shrimp craving doesn’t have to wait until morning.

Neither does a Saturday wing emergency.

Online ordering for pickup is available too. That’s handy if you’d rather skip waiting while food cooks.

Just remember the container check still happens at pickup, so leave a minute for that.

Bring A Crew Because Everyone Gets Something Here

Group dinners usually come with a debate. One person wants seafood, another wants chicken, and someone else just wants a burger.

This menu settles that fight fast.

Beyond fish and shrimp, you’ll find burgers, cheesesteaks, chicken tenders and wings. Vegetable fried rice and Impossible burgers help non-meat eaters join the fun.

Steak and cheese sandwiches are on the list as well.

Combo meals make sharing even easier. Mixing wings, shrimp and fish in one order covers a lot of tastes.

Add a couple of sides, and the table fills up quickly.

Don’t skip the drink cooler conversation, either. House-made lemonade and iced tea are offered, and mixing them makes a classic half-and-half.

That’s a sweet finish for any order.

For dessert lovers, cakes have also appeared at the counter. Ask what’s available when you pick up.

A slice can turn a Tuesday into a mini celebration.

So when Maryland friends start arguing about dinner plans, you’ll know the answer. This Is Seafood keeps the fryer hot and the menu wide.

Just call shotgun on the shrimp.