116 3rd St SE
Cedar Rapids, Iowa 52401
Captain’s Fish and Chicken finds success in new Cedar Rapids iteration
Restaurateur plans second location to open in January
Dec. 11, 2024 5:00 am, Updated: Dec. 11, 2024 12:51 pm
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CEDAR RAPIDS — A simple concept has found rapid success so far with its new Cedar Rapids opening.
Captain’s Fish and Chicken, opened by owner Ray Aqel at 1616 First Ave. NE in October, has brought a popular new option to the Wellington Heights and Mound View neighborhoods.
“When we opened, we were packed. I had my (young) son jump on the cash register, because we only had three people,” he said. “On a Friday, people were lined up to the cars outside. I did not expect that.”
It’s a good sign, particularly for a location where previous restaurant occupants, including Guatemex Restaurant Elenita, didn’t last long.
If you go
What: Captain’s Chicken and Fish
Where: 1616 First Ave. NE, Cedar Rapids
When: 11 a.m. to 10 p.m. Monday through Thursday; 11 a.m. to 11 p.m. Friday and Saturday; 11 a.m. to 8 p.m. Sunday.
Phone: (319) 221-1040
Details: A simple menu of chicken, fried catfish, fried cod and shrimp is served with sides including hush puppies, fries, okra and onion rings at a modest price in many small and large combo options.
Aqel, who found his way to Cedar Rapids after successfully operating and selling the same business concept in Illinois, Michigan and Minnesota, said it’s a promising sign for his first Iowa restaurant.
So promising that he has already solidified plans for a second location in Cedar Rapids at 3100 Sixth St. SW, previously Bea’s Cafe and Riley’s Cafe. The restaurant is tentatively set to open later in December or January.
“It’s very simple: just fried fish, chicken and shrimp,” Aqel said.
Aqel previously had ambitions to add hot, Chicago-style sandwiches to the menu, but said the business has been too busy with its existing menu to add a grill to the mix.
Fried chicken wings, tenders, gizzards and liver appear on the menu alongside other fried specialties like catfish, cod and shrimp.
All of them are breaded in a medium-bodied cornmeal breading that comes to life with a bright taste from freshly ground lemon pepper — the main seasoning. It’s a specialty Aqel honed through many years of working at and managing other Chicago restaurants since 2006.
“I tried and tried it, I messed up here and there, until I got what people loved,” he said.
Fried catfish, which in Aqel’s preparation takes on a very similar flavor profile to fried chicken, is the most popular item.
Thanks to the breading style and frequently changed vegetable oil, the fried food does not appear to be particularly greasy, either. Fish, shrimp and chicken are all fried in separate oil to allow those with allergies to eat at the restaurant.
Combo dinners can be ordered as small as two pieces and party platters on the menu go up to 50 pieces. Sides include french fries, okra, onion rings, hush puppies, breaded mushrooms and cheese curds.
In addition to his other restaurant ventures, he has operated a mobile shawarma business for the last year.
Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.
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