I'm talking about fresh seafood baked or (deep) fried so the finished dish
is dry and salty on the outside, yet still moist inside. I've had it about
3 times. Once was shrimp at a Chinese buffet and another was a small
panfish (sand dabs?) fillets at a mostly Asian card club lunch buffet. The other
was again a pan fish at a Vietnamese Banh Mi shop/hot counter. Loved all of
them and never discovered what the dish was or how to prepare it. Any takers?

nb