BITE-SIZED

Fish Camp Without the Coast

Enjoy authentic seafood selections at Sid & Linda's or to go

The generously portioned wild-caught, Hawaiian glazed mahi-mahi is served over fresh peppery green beans and includes a side item (like this spinach cake), hushpuppies and cole slaw.
Caron Streibich
No fried shrimp basket is complete without crisp crinkle-cut fries and warm, golden hushpuppies. 
Caron Streibich
Both the shrimp and the snapper tacos are served on corn tortillas with diced slaw, a sprinkling of cheese and a datil pepper sauce.
Caron Streibich
The shrimp mac salad is perfect for a picnic: elbow macaroni tossed with a light mayonnaise sauce, pepper, celery, diced red pepper and red onions.
Caron Streibich
Beach-inspired décor and hues of blue, along with various sea-faring decorations, give the restaurant a coastal vibe.
Caron Streibich
You may feast upon fresh seafood there or take some to go from fish market.
Caron Streibich
Next to a chicken wing restaurant and the tax collector's office, Sid & Linda's is a great spot for fresh seafood near the busy intersection of Kernan and Atlantic boulevards.
Caron Streibich
Sid & Linda's coleslaw
Caron Streibich
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12220 Atlantic Blvd., Ste. 109, Intracoastal West

503-8276

Caron Streibich covers dining out throughout Northeast Florida. If you have information about new restaurant openings, menu changes or other food-related news, contact her here. Streibich is also the host of our regular Folio Weekly Bite Club gatherings. Follow the Bite Club on Facebook or Twitter to learn more about it.

Ever wished you could escape to a fish camp but don't live near the water? Step out of the suburbs and into an authentic fish market and casual dining experience. At Sid & Linda's, you'll be greeted by colorful artwork of palm trees, sailboats, scuba divers, herons and various fish in a newly expanded dining room.

Prompted by the fall weather, I started with a bowl of creamy New England clam chowder. An abundance of chewy clams reminded me of the tasty chowdah I'd experienced on a recent Boston trip.

Next I ordered two tacos — one shrimp and one fish ($2.95 each), which I upgraded to snapper for an additional $1.95. Corn tortillas contained seafood atop minced coleslaw, then sprinkled with cheese and a heavy drizzle of datil pepper sauce. Thumbs up.

Dining at a seafood market begs for a basket of comforting fried shrimp, fries and hushpuppies ($10.95). The shrimp were abundant and fresh and accompanied by a trio of sauces — a tangy rémoulade, spicy cocktail and creamy tartar. The ping-pong-sized puppies were fried golden crisp on the outside and sweet on the inside. We also ordered seafood mac — elbow pasta salad with crunchy celery, red bell pepper, red onion and diced shrimp — as an additional side ($2.95).

From the chef's specials, the Hawaiian glazed, wild-caught mahi-mahi ($14.95) is easily enough for two meals: peppery green beans tossed with diced tomatoes and sautéed onions, two hushpuppies, cole slaw and choice of side. Our waitress recommended the spinach cake — a mound of spinach mixed with asiago cheese lightly breaded then fried. It was so good I considered hugging, or perhaps high-fiving, our waitress.

Sid & Linda's serves lunch and dinner Tuesday through Sunday. Open since April, the restaurant expanded into the adjacent space in October, more than doubling its dining area. The fish market is roomy, and the staff is happy to cook your seafood selection before you head out the door. Prices are fair, and the spot is family-friendly with attentive service and a noticeably spotless interior. The only thing missing: waterfront views and a cool beach breeze. 

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