What to order? 3 of our favorite dishes at Fancy's Fish House

In the mood for seafood? Head to Fancy’s Fish House.

When this Downtown Memphis restaurant first opened last April, I was blown away by my meal. I love seafood and was excited for a new option. Then, unfortunately there were personnel changes in the kitchen, and the restaurant floundered for a minute.

When a friend told me I needed to revisit Fancy's, I started doing some investigation.

Chef Nate Henssler joined the team at the restaurant last fall as its executive chef.

“I have spent a lot of my career cooking seafood and wanted to try to simplify the menu as well as each dish. To source the best, freshest product we could find and do as little to it as possible," said Henssler of the changes he made to the menu. “We definitely needed to have dishes that our guests would expect, but tried to elevate and make current.”

Originally from New Hampshire, Henssler has worked with such well-known chefs as Michael Mina, Tom Colicchio, Tyler Florence and Carla Hall. He also worked for world-famous eateries such as Tao Asian Bistro in Las Vegas and Miami-based Joe's Seafood, Prime Steak and Stone Crab.

I am glad I gave the restaurant another chance. The service was friendly and knowledgeable, and the fish was fresh and delicious. Plus, it has a beautiful view of the river.

I liked how the menu offered Southern staples, as well as seafood preparations I have enjoyed in other parts of the country.

Here are three dishes I will definitely be ordering again.

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Starter: Crispy Fried Shrimp with Comeback Sauce

A seafood house would not be complete without a good fried shrimp on the menu — and I am pleased to report that Fancy’s Fish House nailed it.

The Fried Shrimp (two sizes: $10 for three shrimp / $18 for six shrimp) were perfect. The shrimp were big, juicy and crunchy — and served with a Comeback Sauce that had just the right amount of kick.

I asked Henssler what the secret was.

“We butterfly as deep as possible so that they really open up and cook quickly. This helps keep the coating light in color by the time the shrimp are cooked,” he said. “We then marinate in a mixture of evaporated milk, eggs, parsley and some spices with salt overnight. Just prior to cooking, we toss the shrimp in a mixture of two different types of flour as well as corn starch and six different spices — with more salt of course.”

Entrée: Butter Crusted Halibut with Meyer Lemon Confit and Manzanilla Olives

Sometimes simplicity is best — especially when perfectly executed. The Butter Crusted Halibut with Meyer Lemon Confit and Manzanilla Olives ($34) at Fancy’s fit that bill. The freshness of the fish shone bright as it was simply complemented by the citrusy Meyer Lemon Confit and the brininess of the olives.

Henssler said the dish was inspired by his mother, crediting the fact that she often cooked halibut with lemon pepper.

He also said a key to the dish is the freshness of the fish. Fancy’s orders halibut directly from the docks in Boston.

The butter “crust” is a result of cooking the halibut in a black cast iron skillet in clarified butter. The fish is cooked on one side until almost done to give it a gold crust.

When the fish is done, a squeeze fresh lemon juice on top gives it its first touch of citrus. Then comes the garnishes of a Meyer Lemon Confit and imported Manzanilla olives.

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Side: Fried Jasmine Rice with Jumbo Lump Crab

A friend recommended we order the Fried Jasmine Rice with Jumbo Lump Crab ($20) for the table to share. One bite, and we were all grateful for the suggestion.

The fried rice dish was bright and flavorful. The additions of fresh ginger and garlic are perfectly balanced — adding flavor without overwhelming the dish. A hint of heat is in each bite thanks to the finishing touch of Henssler’s house-made Fried Chili Crisp (a condiment he makes with shallots, dried Korean chili flakes, garlic, Szechuan pepper, sugar, cinnamon, star anise and salt).

Pieces of jumbo lump crab added the seafood spin to this dish. The fried rice can be ordered with or without the crab. I suggest you splurge on the addition of the crab.

Henssler said the techniques used to prepare the rice are the secret behind the dish. “We cook the rice in a seasoned broth. Once cooked, we transfer it to a sheet pan and spread it out to cool, let it sit for a day. One fried rice hack is to use day-old rice that's slightly dry,” he said.

The fried rice is cooked to order in a cast iron skillet. “We plate it, top with crispy fried shallots and a lot of sliced scallions," Henssler said. "I love scallions."

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.

Fancy’s Fish House

Where: 1 Martin Luther King Jr. Ave., Suite 101

Hours: 4-9 p.m. Sunday-Thursday; 4-10 p.m. Friday-Saturday

Online: fancysfishhouse.com

Phone: (901) 589-3474

Reservations: OpenTable

This article originally appeared on Memphis Commercial Appeal: Fancy's Fish House in Memphis: Three of our favorite dishes