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PierCast

Recipes

Cook what you keep

Simple Lowcountry preparations for the fish that come over the rail on the Grand Strand. Ingredients and method for each, no filler.

Check size limits first

Before you fillet anything: South Carolina sets a minimum size, a daily bag limit and in some cases a slot for most of these fish, and several have closed seasons. Measure the fish on the pier and check the SC regulations page — an undersized fish goes back in the water, not in the cooler.

Lowcountry Pan-Seared Flounder

FlounderEasy

A simple, elegant preparation that lets the delicate flavor of fresh flounder shine. Serve over creamy grits for the full Lowcountry experience.

  • 20 min
  • Serves 2

Ingredients

  • 2 flounder fillets (6-8 oz each)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt, pepper, and Old Bay seasoning
  • Fresh parsley for garnish
  • Creamy grits for serving

Method

  1. Pat fillets dry and season both sides with salt, pepper, and Old Bay.
  2. Heat butter and olive oil in a cast iron skillet over medium-high heat.
  3. Place fillets skin-side up and cook 3-4 minutes until golden.
  4. Flip carefully, add garlic, and cook 2-3 more minutes.
  5. Squeeze lemon juice over the fish and garnish with parsley.
  6. Serve immediately over a bed of creamy stone-ground grits.

Blackened Red Drum Tacos

Red DrumEasy

Red drum's firm, mild flesh is perfect for blackening. Wrapped in warm tortillas with a tangy slaw, this is pier-to-plate perfection.

  • 25 min
  • Serves 4

Ingredients

  • 1 lb red drum fillets
  • 2 tbsp blackening seasoning
  • 1 tbsp butter
  • 8 small flour tortillas
  • 2 cups shredded cabbage
  • 1/2 cup mayo mixed with sriracha
  • Lime wedges
  • Fresh cilantro

Method

  1. Coat fillets generously with blackening seasoning on both sides.
  2. Heat a cast iron skillet to smoking hot. Add butter.
  3. Sear fillets 3 minutes per side until a dark crust forms.
  4. Let rest 2 minutes, then flake into large chunks.
  5. Warm tortillas and fill with fish, cabbage slaw, and spicy mayo.
  6. Squeeze lime over the top and garnish with cilantro.

Fried Spot with Hush Puppies

SpotMedium

When spot run in the fall, this is the classic Grand Strand preparation. Whole fried spot with crispy hush puppies and coleslaw is a pier tradition.

  • 30 min
  • Serves 4

Ingredients

  • 8-10 whole spot, cleaned and scaled
  • 2 cups yellow cornmeal
  • 1 cup flour
  • Old Bay seasoning
  • Vegetable oil for frying
  • Lemon wedges
  • Tartar sauce
  • Coleslaw for serving

Method

  1. Heat oil to 350°F in a deep fryer or heavy pot.
  2. Mix cornmeal, flour, salt, pepper, and Old Bay in a shallow dish.
  3. Score each spot with 2-3 diagonal cuts on each side.
  4. Dredge fish in the cornmeal mixture, shaking off excess.
  5. Fry in batches for 4-5 minutes until golden and crispy.
  6. Drain on paper towels, squeeze lemon, and serve with tartar sauce and slaw.

Grilled Spanish Mackerel with Herb Butter

Spanish MackerelEasy

Spanish mackerel's rich, oily flesh is ideal for grilling. The herb butter melts into the fish for an incredible flavor.

  • 20 min
  • Serves 2

Ingredients

  • 2 Spanish mackerel fillets
  • 3 tbsp softened butter
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, zested and juiced
  • Salt and pepper
  • Olive oil for the grill

Method

  1. Mix butter with dill, parsley, lemon zest, salt, and pepper.
  2. Oil the grill grates and heat to medium-high.
  3. Brush fillets with olive oil and season with salt and pepper.
  4. Grill skin-side down for 4-5 minutes without moving.
  5. Flip and grill 2-3 more minutes until fish flakes easily.
  6. Top with a generous pat of herb butter and a squeeze of lemon.

She-Crab Style Sheepshead Chowder

SheepsheadAdvanced

Sheepshead has a sweet, crab-like flavor that makes it perfect for this Lowcountry-inspired chowder. A hearty meal after a day on the pier.

  • 45 min
  • Serves 6

Ingredients

  • 1 lb sheepshead fillets, cubed
  • 4 slices bacon, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 potatoes, cubed
  • 4 cups fish stock or clam juice
  • 1 cup heavy cream
  • Old Bay, thyme, bay leaf
  • Sherry (optional)

Method

  1. Cook bacon in a Dutch oven until crispy. Remove and set aside.
  2. Sauté onion and celery in bacon fat until softened, about 5 minutes.
  3. Add potatoes, stock, Old Bay, thyme, and bay leaf. Bring to a boil.
  4. Reduce heat and simmer 15 minutes until potatoes are tender.
  5. Add sheepshead cubes and cook 5-7 minutes until fish is opaque.
  6. Stir in heavy cream and a splash of sherry. Season to taste.
  7. Serve topped with crumbled bacon and oyster crackers.

Lowcountry Fried Whiting

Easy

Classic Southern-fried whiting with a crispy cornmeal crust. A Grand Strand pier fishing staple.

  • 10 min prep
  • 8 min cook
  • Serves 4

Ingredients

  • 4 whiting fillets
  • 1 cup yellow cornmeal
  • ½ cup flour
  • 1 tsp Old Bay seasoning
  • Salt & pepper
  • Peanut oil for frying
  • Lemon wedges

Method

  1. Pat fillets dry. Season with salt, pepper, and Old Bay.
  2. Mix cornmeal and flour in a shallow dish.
  3. Dredge fillets in cornmeal mixture, pressing to coat.
  4. Heat oil to 350°F in a cast iron skillet.
  5. Fry 3-4 minutes per side until golden and flaky.
  6. Drain on paper towels. Serve with lemon wedges.

Grilled Flounder with Lemon Butter

Medium

Delicate flounder grilled to perfection with a simple lemon-butter sauce.

  • 15 min prep
  • 12 min cook
  • Serves 2

Ingredients

  • 2 flounder fillets
  • 3 tbsp butter, melted
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • Fresh parsley
  • Salt & pepper
  • Olive oil

Method

  1. Preheat grill to medium-high. Oil the grates.
  2. Mix melted butter, lemon juice, garlic, and parsley.
  3. Brush fillets with olive oil, season with salt and pepper.
  4. Grill 4-5 minutes per side, basting with lemon butter.
  5. Remove when fish flakes easily with a fork.
  6. Drizzle remaining lemon butter over fillets.

She-Crab Soup

Advanced

A Lowcountry classic: rich, creamy soup made with blue crab meat and roe.

  • 20 min prep
  • 30 min cook
  • Serves 6

Ingredients

  • 1 lb blue crab meat
  • 4 tbsp butter
  • 1 small onion, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tbsp flour
  • 2 tbsp dry sherry
  • Old Bay seasoning
  • Salt & white pepper

Method

  1. Melt butter in a heavy pot. Sauté onion until soft.
  2. Stir in flour and cook 2 minutes to make a roux.
  3. Slowly whisk in cream and milk until smooth.
  4. Add Old Bay, salt, and white pepper. Simmer 15 minutes.
  5. Gently fold in crab meat. Cook 5 more minutes.
  6. Stir in sherry just before serving. Garnish with crab roe if available.

Blackened Red Drum Tacos

Medium

Spicy blackened red drum in warm tortillas with slaw and lime crema.

  • 15 min prep
  • 10 min cook
  • Serves 4

Ingredients

  • 1 lb red drum fillets
  • 2 tbsp blackening seasoning
  • 8 small flour tortillas
  • 2 cups coleslaw mix
  • ½ cup sour cream
  • 1 lime, juiced
  • Fresh cilantro
  • Hot sauce

Method

  1. Mix sour cream with lime juice for crema. Set aside.
  2. Season fillets generously with blackening seasoning.
  3. Heat a cast iron skillet until smoking hot.
  4. Cook fillets 3-4 minutes per side until blackened.
  5. Warm tortillas. Flake fish into chunks.
  6. Assemble tacos with fish, slaw, crema, cilantro, and hot sauce.

Cook fish to an internal temperature of 145°F, or until it flakes and turns opaque through the thickest part. Keep your catch on ice from the moment it leaves the water — an hour in a warm bucket costs you more flavour than any recipe can put back. SCDNR and DHEC publish consumption advisories for a few species; check them alongside the size and bag limits.