A standout appetizer or main. The shrimp are coated in a thin, spiced flour dredging and fried until just golden and crispy. Unlike heavy American breading, this version allows the sweetness of the shrimp to be the dominant flavor. They are served with a side of bright tahini for dipping.
Tips from diners
These are incredibly fresh. Eat them while they're piping hot—the breading is very light and can lose its crunch if it sits too long.
The most popular choice for a whole fish. The branzini is butterflied and grilled over high heat until the skin is charred and the flesh is tender and moist. It's seasoned with a simple but effective Egyptian marinade of garlic, cumin, and lemon. Reviewers consistently praise the kitchen's ability to cook the fish perfectly without drying it out.
Tips from diners
Most fish are sold by weight. Ask the staff for a smaller or larger one depending on your group size. One medium fish is usually perfect for two people if you're ordering sides.
The essential side dish for any seafood meal at Abuqir. The rice is cooked with deeply caramelized onions, giving it a rich brown color and a subtle sweet-and-savory flavor profile. It's the traditional accompaniment to grilled fish in Egyptian cuisine and acts as a perfect base for the juices of the seafood.
A luxurious and festive dish meant for sharing. A variety of premium seafood is baked in a traditional clay pot (tajin) with a savory, aromatic tomato and garlic sauce. The flavors of the different shellfish meld together into a deep, oceanic stew. It is often cited as the most impressive dish on the menu for special occasions.
Named after a Mediterranean fishing village in Egypt, Abuqir has become one of New York's most respected seafood destinations. It functions primarily as a fish market where you point to the exact fish or shellfish you want from the iced display. The kitchen then prepares it in the traditional Egyptian style—typically grilled with olive oil and lemon or fried with a light spice coating. The vibe is casual, focused entirely on the quality of the catch.
Go straight to the iced fish counter when you walk in. You choose your fish first, tell them how you want it cooked (grilled or fried), and then you're shown to a table. Don't wait to be seated.
Abuqir is strictly no-alcohol, and they do not allow BYOB. They have a great selection of traditional Egyptian sodas and mint tea which pair well with the spices.
It gets very busy on Friday and Saturday nights. If you want a quieter experience, weekday lunches are excellent and the fish selection is often just as good.
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