"Basically the menu is fried whiting, fried shrimp with shell on," said Lang, who wants is coating of flour and cracker meal to stay crispy, more so even than some of the Baltimore lake trout places that inspired him. There's also a crab cake, a traditional one he makes with Saltine crackers. "Up here they're awful," he said about the typical New York crab cake. "They're more like a crab patty. They're filled with diced tomatoes. They use just bread crumbs. Saltine crackers keep it moist."