It's the finest, freshest catches the Atlantic Ocean has to offer, coupled with a picturesque view of that beautiful blue water.
All of these wonderful courses that locals and visitors have come to love over 50 years are being prepared by executive chef Andrew Gardo and his staff.
Gardo has worked at the Sea Captain's House for 14 years and considers seafood his forte. A Pennsylvania native, he's honed his cooking skills along the Grand Strand, attending Horry Georgetown Technical College's culinary arts program.
One of the items Gardo and the rest of the cooks at the Sea Captain's House prepare in bulk is the hush puppies. Fortunately, they've made that recipe available.
What you'll need is: five cups of flour; a half cup of vegetable oil; a quarter cup of chopped onion; a half cup of buttermilk; a half cup of chicken stock; one-and-a-half cups of self-rising white cornmeal; one cup of sugar; one cup of milk; two eggs; and one tablespoon of baking powder.
Then, simply mix all of these ingredients together and drop spoonfuls of it into deep oil heated to 350 degrees Fahrenheit.
Afterwards, share with friends and family, and enjoy!