Dining
BY JONATHAN PERRIELLO
Snow crab is o ered at market price.
The restaurant sells fresh cat sh, shrimp and oysters, shrimp and sh cocktails, crab legs and more.
PHOTOS COURTESY FLYING FISH
Flying Fish serves up seafood dishes in Coppell Over 20 years ago, owner and restaurateur Shan- non Wynne opened the rst Flying Fish seafood restaurant in Little Rock, Arkansas. By 2019 Wynne had opened a Flying Fish in Coppell after a long history in the restaurant and bar industry. The backstory Wynne has opened nine Rodeo Goat burger
pictures of sh, an outdoor deck and a rustic industrial feel, Wynne said. There is also a hiking trail where parents can walk around the lake or take their kids shing. “It’s a beautiful restaurant,” he said. What’s on the menu The restaurant sells fresh cat sh, shrimp and oysters, grilled sh, shrimp cocktail, sh cocktail, crab legs, burgers, chicken, and mudbugs or craw- sh in season. It also o ers a specialty selection of grilled salmon, trout or tilapia, Wynne said. Some of the bestsellers have been the fried cat sh and the cat sh with shrimp, each served with a side of fries and hush puppies, Wynne said.
The fried cat sh llets ($8-$17) are a popular choice.
restaurants, 11 Flying Saucer Draught Emporiums and 11 Flying Fish, he said. When developer Lucy Billingsly approached Wynne to build a restaurant in Coppell community Cypress Waters, he thought Flying Fish would be a perfect t. Jutting out over the lake, the restaurant has a seaside atmosphere complete with hanging
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