Fries First, Slaw Second: A Menemsha Sides Ranking Worth Arguing Over
A Menemsha seafood tray is never just about the main event. The fried clams, the lobster roll, the bluefish, the scallops — sure, that’s what got you into line. But the sides are the tell. They’re the understudies who either keep the whole production tight or wander onto the dock looking confused. And around here, where the view is doing half the work and the gulls are doing the other half, the supporting players matter more than they get credit for.
Locals notice. We notice if the fries sat too long under the heat lamp. We notice if the slaw is watery. We notice if the pickle is an afterthought, or worse, a warm afterthought. A shack can serve a beautiful piece of fresh-caught fish and still lose points on the tray. That sounds harsh, but it’s fair. The main event is expensive and precious. The sides are where a kitchen shows whether it’s paying attention.
The Side Dish Is the Interview
Think of it this way: the fish is the handshake, and the sides are the conversation. Anyone can drop a basket of clams into hot oil. The interesting questions come later. Is the fryer clean? Is the slaw made with enough acid to cut through the batter? Are the onion rings actually worth the extra order, or are they just edible circles of disappointment?
This is not a formal review of any single shack. Menemsha changes by the tide, the season, and whoever is working the counter. But as a general ranking of the supporting cast on a seafood plate, this is a useful place to start. Argue with it. That’s half the fun. Just don’t let the argument get in the way of the sunset.
5. The Pickle Spear: Low Stakes, Real Value
The pickle comes in last not because it’s bad, but because it’s not trying to be the star. It’s a palate reset. It’s the reason you can go from fried clam to lobster roll without your taste buds filing a complaint. A good pickle is cold, snappy, and slightly aggressive. A bad one is room temperature and sad.
Still, do not underestimate it. On a tray with rich chowder, buttered rolls, and fried anything, that pickle earns its place. It’s the supporting player who doesn’t need a monologue. It just needs to hit its mark.
4. Coleslaw: The Most Judged Side in America
Slaw is where a seafood shack reveals its philosophy. Creamy or vinegar-based? Shredded fine or chopped coarse? Sweet enough to remind you it’s summer, or sharp enough to wake you up? The best version is crisp, cold, and balanced — not a puddle, not a dessert.
A lot of places treat slaw like packing material. That’s a mistake. When it’s good, it’s the cool counterweight to a hot, salty tray. When it’s bad, it just sits there sweating into the corner of the box. Order it, taste it, and judge accordingly. If it’s sharp and fresh, it deserves more respect than the ranking suggests. If it’s soupy, let it go.
3. Onion Rings: High Risk, High Reward
Onion rings are the most volatile side on the menu. At their best, they’re sweet, crunchy, and worth the extra order without question. At their worst, they’re greasy sleeves that slide out of the batter on the first bite. There is very little middle ground.
My rule: only order them if you can see them coming out of the fryer, or if the person at the counter says they’re made to order. If they’ve been sitting, skip them. Put that money toward an extra clam strip or a second pickle. Onion rings are not a side you order on faith. They’re a side you order on evidence.
2. Coleslaw’s Cooler Cousin: The Extra Sauce and Lemon
Okay, this isn’t a traditional side, but it belongs in the ranking because it changes the whole tray. A little paper cup of tartar sauce, a wedge of lemon, maybe a hot sauce packet if the shack is feeling generous — these are the quiet enablers. They don’t get top billing, but they make the main event better.
Ask for sauce on the side when you can. It keeps fried food from going soft and lets you control the ratio. Lemon is not optional in my book. A squeeze over fried clams or fish is the difference between “good” and “oh, that’s why we came here.” Treat these extras like sides. They deserve the space.
1. Fries: The Real Test of a Menemsha Tray
Fries are the number one supporting player because they are impossible to fake. A good fry is hot, salty, crisp at the edges, and sturdy enough to scoop up the last bit of slaw or tartar sauce. A bad fry is a steamed noodle in a paper box. There is no hiding it.
When the fries are right, they make the whole tray feel generous. They fill the gaps. They travel well to the beach. They keep the gulls interested and the humans happy. When they’re wrong, the tray feels smaller, no matter how good the fish is. So yes, the fries are the side I judge first. They’re the opening act that tells you whether to stay for the whole show.
How to Build a Better Tray
The move is not to order every side. It’s to order the right two. Pick one hot side and one cold side. Fries and slaw. Onion rings and pickles. That gives you contrast without turning the tray into a pile. If you’re sharing, add a third side only if someone at the table is willing to commit to it.
Eat the fries first. I mean it. They’re never better than in the first five minutes. The slaw and pickle can wait. The main event can wait one more beat. And if you’re taking the tray to the beach, keep the sauces on the side and leave the lid cracked so the fried food doesn’t steam itself into regret.
The Last Bite
A Menemsha seafood plate is a collaboration. The harbor provides the headline, the kitchen provides the technique, and the sides provide the texture, acid, and salt that keep everything interesting. Rank them however you like. Just don’t ignore them. The supporting players are often the reason you remember the meal — and the reason you come back for another tray before the season turns.
