If you crave golden fried seafood that tastes like home, Skipper’s Seafood Restaurant in High Point delivers the kind of plates that make weeknights feel like events. Lines form early, takeout bags stack high, and the fryers hum from open to close.
With generous portions, sweet hush puppies, and that classic salt and pepper seasoning, you can taste why locals keep coming back. Bring an appetite and a little patience, because the buzz here is well earned.
Why Weeknights Feel Like Fridays
Weeknights at Skipper’s do not feel quiet. Doors open at 3 PM, and by 5, you can hear the steady rhythm of orders, the ring at the takeout counter, and cooks moving with practiced speed.
It is standing room only because the plates are big, the prices fair, and the frying is consistent.
You see families, work crews, and old friends meeting up over flounder and shrimp. The crew is fast, but lines happen, so call ahead if you are grabbing dinner to go.
When you finally sit, that first bite is hot, crisp, and seasoned right.
It is old school in the best way. No flashy decor, just comforting portions that stay faithful to what locals expect.
By the time you leave, you smell faintly of fryer heaven and plan your next visit.
The Flounder That Built A Following
Order the flounder and you will understand the hype. The batter is light, the fish stays flaky, and the seasoning leans savory with a peppery finish.
Every bite feels like a promise kept, especially when you squeeze lemon and let the steam hit your face.
Pair it with slaw for a cool crunch and the hush puppies for a sweet counterpoint. If you like extra kick, ask for salt and pepper seasoning at the window.
The plate lands big, often stretching into leftovers for a late night snack.
Some nights it is packed and timing is tight, but the flounder rarely misses. Sit down, let the noise fade, and focus on that first forkful.
It is comfort that tastes familiar and honest, made the way regulars have loved for years.
Shrimp Combo That Fills The Plate
When you want a crowd pleaser, go shrimp. Skipper’s shrimp arrive golden, snappy, and plentiful, piling across the plate like they mean business.
Dip in cocktail or tartar sauce, and you get sweet seafood balanced by tang and a little heat.
Add fries for crunch and a baked potato if you are feeling cozy. Slaw gives a refreshing reset between bites, and hush puppies seal the deal with sweetness.
If you are splitting, consider adding white fish or tilapia for variety without breaking the budget.
Some reviews are mixed on busy nights, but when the fryers are in sync, this combo sings. It is easy to order for takeout and stays hot on a short drive.
You will finish full and satisfied, with one more shrimp than you planned to eat.
Those Sweet Little Hush Puppies
Skipper’s hush puppies are the kind you keep reaching for without thinking. They are small, a little sweet, and crisp outside with a tender middle.
You can eat them plain, dunk in butter, or swipe through honey for dessert vibes.
They balance salty plates beautifully, especially with peppered seafood or extra seasoned fries. If you skip slaw, order extra hush puppies and you will not miss it.
They travel well for takeout and reheat nicely in the oven the next day.
Every basket disappears fast at the table, so do not be shy about asking for more. These are comfort bites that remind you why Southern fry houses never overcomplicate things.
Simple, hot, and just sweet enough to keep you smiling between bites of fish.
Salt And Pepper Style, Carolina Classic
Locals will tell you to ask for salt and pepper style. At Skipper’s, that means a seasoned crust with visible pepper that pops without overwhelming the fish.
It is a small request that makes a big difference in flavor.
Try it on catfish or shrimp if you like a little kick and more savory depth. The crust stays crisp and the seafood remains moist, so every bite keeps its contrast.
It pairs well with slaw and a baked potato if you want a slower, cozier plate.
Some nights run hot and fast, but this seasoning keeps things consistent. You taste the fry, the fish, and the pepper working together like a Carolina handshake.
Ask for it once and you will probably ask every time.
Takeout Like A Local
If you are grabbing dinner to go, call early. Friday and Saturday nights move at high speed, and the takeout counter can stack orders ten deep.
Even then, the crew usually gets boxes out hot and fast.
Check your bag for sauces and condiments before leaving, especially on large orders. Add hush puppies and a baked potato to keep everything warm and satisfying on the ride.
Plates are generous, so you might want extra napkins and a second fork for sharing in the car.
Traffic on South Main can be busy, but parking is straightforward once you pull in. The payoff is opening that box at home and finding steam and perfect crispness.
It is a weekday win you will repeat more than once.
What To Order Your First Time
First visit and not sure where to start. Go classic with flounder and shrimp, slaw, fries, and hush puppies.
Ask for salt and pepper seasoning, a lemon wedge, and extra tartar to keep bites bright.
If you prefer milder fish, tilapia or white fish is reliable. Catfish fans should go for the peppered version with a baked potato and butter.
Portions run large, so you could split a plate and still leave full.
Round things out with sweet tea and a side of extra hush puppies. If you are dining in, settle into the old school booths and enjoy the steady bustle.
By the end, you will have a short list of favorites to order next time.
Inside The Old School Vibe
Skipper’s looks like the kind of place that has fed neighbors for decades. No trendy touches, just booths, bright lights, and plates that arrive heavy and hot.
It is casual, friendly, and a little loud in a way that feels alive.
Servers move with purpose and regulars seem to have a favorite corner. The energy ramps up after 5 PM, so come early if you want a calmer meal.
Grab menus, make choices fast, and let the kitchen do what it does best.
It is the kind of room where you settle in and talk between bites. Nothing fancy, everything comforting.
When you walk out, you feel like you visited a dependable neighborhood ritual.
Timing Your Visit
Since Skipper’s opens at 3 PM Tuesday through Saturday, the early window is your best bet. Arrive between 3 and 5 for a quicker seat and less noise.
After that, the rush builds, especially Fridays and Saturdays until closing at 9.
Sunday and Monday are closed, so plan accordingly if you have weekend cravings. If you are calling in an order, be ready to hold during peak times.
Patience pays off because food comes out hot and portions are generous.
Check their Facebook page for updates and occasional notes. Parking is straightforward, and the address on South Main is easy to find.
Time it right, and you will skip the delay and still catch the sizzle.
Local Tips From Regulars
Regulars will tell you to season smart and keep it simple. Ask for salt and pepper style, squeeze lemon, and start with hush puppies before the plate hits the table.
If you like heat, bring your favorite hot sauce to layer on top.
Order large plates to share if you want value without food waste. For takeout, request vents in the lid so the crust stays crisp on the ride home.
If you are sensitive to grease, pair fried items with slaw and a baked potato for balance.
Friday nights get busy, so call early and double check condiments. Be kind to the staff during the rush and they will move mountains.
With a little planning, you will get the best version of what Skipper’s does so well.