Searching for "Southern Near Me"? Trapper's Fishcamp & Grill has some of the best Southern in Oklahoma City. Located at 4300 W Reno Ave, Trapper's Fishcamp & Grill is a convenient option that deliv...show more
Served with tortilla chips.
Trapper’s fresh tossed greens topped with chopped egg, bacon crumbles, tomato, cheddar cheese, and fried onions. Served with your choice of dressing.
Blackened redfish. Served over our spicy crawfish éttoufée and rice. Served as described with fish camp salad.
Served with orange marmalade sauce. Served with our signature coleslaw and French fries.
Tossed to order in our creamy tabasco caesar dressing.
Flash fried oysters, Louisiana buffalo sauce, and housemade blue cheese dressing.
Hand-harvested from federally inspected beds in the Gulf of Mexico.
Stuffed with andouille sausage, cheddar cheese, and fresh jalapeños. Topped with housemade cream gravy and scallions.
Served with red gravy or tossed with garlic butter and hot peppers.
Sweet, spicy, and smokey BBQ shrimp with Memphis BBQ sauce.
Crispy fried. Served with black cherry mustard sauce.
Panko-crusted. Served with remoulade.
Served with trapper’s BBQ sauce for dipping.
Served with tortilla chips.
Breaded to order in our kitchen. Served with red gravy.
Served with orange marmalade sauce.
Shrimp, chicken, and andouille.
Award-winning, creamy, and clammy chowder.
Topped with a dollop of mashed potatoes.
Shrimp, chicken, and andouille sausage in a spicy cajun garlic butter sauce. Served over linguine pasta. Topped with diced tomatoes and scallions.
Shrimp, scallops, andouille sausage, and mushrooms tossed with rigatoni pasta in a spicy red sauce.
Pan-seared tilapia over linguine pasta. Topped with hatch fire-roasted green chiles, garlic, mushroom Buerre blanc, tomatoes, and chives.
Cream and imported grated parmesan and romano cheese.
Rigatoni tossed in our creole cream sauce. Topped with blackened chicken breast, diced tomatoes, and chives.
Mesquite fired or breaded and fried. Served with dirty rice. Served as described with fish camp salad.
Served in a cast-iron skillet over dirty rice with creole Meuniere sauce. Served as described with fish camp salad.
Served with red beans and rice. Served as described with fish camp salad.
Grilled. Topped with a carb and spinach au gratin. Served over linguine with a lemon butter sauce. Served as described with fish camp salad.
Tilapia topped with scallop, shrimp, and creole cream sauce. Served with broccoli. Served as described with fish camp salad.
Blackened with scallop and shrimp. Served over dirty rice with a brown butter sauce. Served as described with fish camp salad.
Sashimi grade with creole remoulade sauce. Served with squash Rockefeller. Served as described with fish camp salad.
Maple glazed with creamy horseradish sauce. Served with squash Rockefeller. Served as described with fish camp salad.
Fresh sashimi grade pepper-crusted ahi tuna and seared in a soy-ginger glaze. Topped with wasabi aioli served with grilled veggies. Served as described with fish camp salad.
Grilled. Topped with Seikel’s mustard, lemon, caper, and butter sauce. Served over dirty rice. Served as described with fish camp salad.
Mesquite-grilled in our smoky, sweet, and spicy glaze served over red slaw with creole potato salad. Served as described with fish camp salad.
Fresh gulf shrimp sauteed in garlic butter, cajun spices, and white wine. Served with dirty rice. Served as described with fish camp salad.
Served over creole Mouniere sauce with creole potato salad. Served as described with fish camp salad.
Gulf shrimp skewered with hickory-smoked bacon, garden vegetables, mesquite fired, and basted in our tangy BBQ sauce. Served with fried okra. Served as described with fish camp salad.
Pan-seared tilapia over linguine pasta. Topped with hatch fire-roasted green chiles, garlic, mushroom Buerre blanc, tomatoes, and chives. Served as described with fish camp salad.
Blackened redfish. Served over our spicy crawfish éttoufée and rice. Served as described with fish camp salad.
Blackened in our own spices. Topped with creole Meuniere sauce. Served with rice. Served as described with fish camp salad.
Slow roasted for hours until perfectly tender and delicious. Served with house a jus and trapper’s creamy horseradish sauce also available blackened. Served with our creole brown butter sauce.
USDA choice sirloin hand-cut and breaded in-house. Served with made from the scratch gravy and mashed potatoes.
A boatload of large popcorn shrimp. Served with our signature coleslaw and French fries.
Served with trapper’s cocktail sauce. Served with our signature coleslaw and French fries.
Freshly shucked Gulf oysters in cornmeal breading. Served with our signature coleslaw and French fries.
Served with orange marmalade sauce. Served with our signature coleslaw and French fries.
Cornmeal breaded. Served with tartar sauce. Served with our signature coleslaw and French fries.
Shrimp, oysters, and catfish. Served with our signature coleslaw and French fries.
Wood-fired over grilled vegetables with our tangy fresh mint jelly. Served as described with fish camp salad.
Our house seasonings then cooked just like Arab town's famous cajun turkeys. Served as described with fish camp salad.
Boneless loin chops. Served over dirty rice with creole Meuniere sauce. Served with creole potato salad. Served as described with fish camp salad.
Hand-breaded and fried. Served with made from the scratch gravy and mashed potatoes. Served as described with fish camp salad.
Blackened. Served over dirty rice with creole Meuniere sauce. Served as described with fish camp salad.
White meat, crispy skin, partially debond. Served over our mashed potatoes and made from the scratch cream gravy. Served as described with fish camp salad.
Blackened prime rib smothered with our crawfish étouffée. Served with fish camp salad and trapper’s roasted garlic redskin mashed potatoes.
Served with fish camp salad and trapper’s roasted garlic redskin mashed potatoes.
Served with fish camp salad and trapper’s roasted garlic redskin mashed potatoes.
Served with fish camp salad and trapper’s roasted garlic redskin mashed potatoes.
Served with fish camp salad and trapper’s roasted garlic redskin mashed potatoes.
Two mesquite-grilled quail and fresh rainbow trout. Served with fish camp salad and trapper’s roasted garlic redskin mashed potatoes.
Trapper’s fresh tossed greens topped with chopped egg, bacon crumbles, tomato, cheddar cheese, and fried onions. Served with your choice of dressing.
Tossed to order in our creamy tabasco caesar dressing.
Bands of mesquite-grilled chicken, cheddar cheese, bacon, tomato, black olives, bleu cheese, and chopped egg over a mound of greens.
Buffalo oysters, housemade blue cheese dressing, and red cabbage vinegar slaw on the bun. Served with our blue cheese buffalo sauce.
With coleslaw on the bun and sliced tomatoes.
With coleslaw on the bun and sliced tomatoes.
With coleslaw on the bun and sliced tomatoes.
With coleslaw on the bun and sliced tomatoes.
With coleslaw on the bun and sliced tomatoes.
Three sliders with smoked pork, our sweet and spicy BBQ sauce, sweet relish, purple coleslaw, and crispy fried onions.
Pearl’s famous crab cakes tucked in twin mini buns with tartar sauce and coleslaw.
Our take of the classic Cuban sandwich slow-roasted pork, andouille sausage, pepper jack cheese, Seikel's Oklahoma gold mustard, dill pickles, and pressed on the grill until crispy.
Last updated July 26, 2021