At Waterman's Harbor, chef John Cuevas, a James Beard Award nominee, deep-fries an entire black bass whole—the head, the tail, everything intact. Even if you're the type of diner who'd rather have your fish in filets indistinguishable from bars of soap, you want this dish. Or if you're still squeamish, you can slurp the usual dockside fare of clam chowder and munch on fish and chips—both house-made and great. But you'd be missing out if you pass up the crab beignets: greaseless, deep-fried balls of pure crabmeat encased in a crunchy batter. They're as much a stinging indictment of soggy crab cakes as this restaurant is an indictment of Red Lobster.