Food

Off the Hook is a fresh catch at Flamingo Village

Image
Fish and Chips at Off the Hook in Las Vegas, Nev..on January 19, 2015.
Photo: Mikayla Whitmore

Already home to second locations of homegrown favorites Babystacks Café and KoMex Fusion, the unassuming Flamingo Village Plaza now has the first generation of another Vegas-born restaurant: Off the Hook, a clean, barebones space delivering a variety of deep-fried delicacies.

Off The Hook

Unsurprisingly, seafood is the main attraction, with particular focus on fish and chips. Orders range from one to five rather sizeable pieces of cod ($8-$28) with an ample amount of chips. The seafood is clean and flaky and the batter is crisp—although a little more seasoning wouldn’t hurt—while the accompanying fries are straightforward, lightly fried and receptive to the readily available malt vinegar. If you’re in a shellfish mood, combos offer up shrimp and scallop options, and the scallops are the way to go. I didn’t know deep-fried scallops were a thing, but I’m glad they are.

Not everything is battered and deep-fried. There are Cajun prawns ($9), deep-fried but without batter. Their sharp spice blend makes for a mesmerizing handful of bite-sized treats, a fantastic precursor to your heavier main course. If you’re still hungry, a variety of deep-fried sweets ($7) such as cheesecake, Oreos and Twinkies await. As long as your cardiologist doesn’t find out, you’re home free!

Off the Hook 4155 S. Buffalo Drive #105, 702-222-3474. Monday-Saturday, 11 a.m.-9 p.m.

Tags: Dining, Food
Share
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley
  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story