Seafood from Main Catch Bar and Grill (Up to 50% Off)

Chuckatuck

Value Discount You Save
$40 50% $20
Give as a Gift
Limited quantity available
Over 370 bought

In a Nutshell

Enjoy a range of seafood and comfort food in a comfortable dining experience

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for lunch only. May be repurchased every 90 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choice of:

  • $40 Worth of Food and Drink for Two or More People (Valid for Lunch Only)
  • $80 Worth of Food and Drink for Four or More People (Valid for Lunch Only)

Tempura: The Delicate Art of Fast Food

Yielding a crispy, uniquely flaky finish, tempura batter can turn a plate of veggies and seafood into a classic of Japanese cuisine. Learn where their pleasant crunch comes from with Groupon’s exploration of tempura.

A batter that puffs up into an airy, golden crunch in the deep-fryer, tempura is simply a mixture of water, flour, and sometimes egg. Naturally, that short ingredient list is what forces chefs to become so compulsive about getting it right. Even before you decide whether you’ll use it to coat vegetables, shrimp, soft-shell crab, fish, or a pair of baby shoes, there are many decisions to make. Rice flour can provide a delicate crispiness; wheat flour has a stronger flavor, but must be carefully mixed to keep it from becoming too dense and glutinous. Using ice-cold water also prevents gluten strings from forming, and some chefs even substitute sparkling water—its bubbles add extra air to the batter and help plates float gently to the table.

Whatever you mix into the batter, you can’t mix it for long. Just a few seconds with a clutch of chopsticks does the trick, leaving pockets of dry flour that quickly turn crunchy under heat. Once you’ve dipped your vegetables or seafood in the batter and tossed them into hot oil, they’ll need only a few minutes to cook. Then, the steaming morsels are ready to be dipped in soy-based sauces or placed atop noodle soups.

Tempura is a mainstay of many Japanese restaurants, but its roots aren’t as ancient as those of sushi or teriyaki. Animal fats were rare in early Japan, and vegetable oils were used primarily for fuel, so frying took a while to catch on. Many theorize that it was finally introduced in the 16th century by Spanish and Portuguese traders and missionaries, after which a throng of tempura-fried fish vendors popped up in the streets where Tokyo now stands.

Main Catch Bar And Grill

Main Catch Bar And Grill serves up fresh seafood, made to order. Start things off with the mouth-watering crab dip before diving into a selection of fried and grilled fish dishes. Specialties include the surf and turf combination plate, which lands succulent shrimp atop a flank of juicy steak beside a school of fresh-cut fries.

Customer Reviews

Owner made us feel right at home.
Jason E. · April 30, 2017
The second time visiting and just add good add the last time! The Shrimp po boys were made perfectly and couldn't ask for better service. Next time we'll come for karaoke or the live bands.
Walter T. · April 28, 2017
Excellent food and even better service. Will be coming back again!
Walter T. · April 28, 2017

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