Rayner's Seafood House

$ • Seafood, Vegetarian

Hours:
7343 US 49, Hattiesburg
(601) 268-2639

About Rayner's Seafood House

Rayner's Seafood House is a restaurant known for its delicious and crunchy fried pickles and exceptional hushpuppies, with a service that stands out. The fried catfish, coleslaw, and friendly atmosphere have received praise. Customers enjoy the great home feel atmosphere, and the servers make them feel welcome. The coleslaw has been described as divine, with some guests having multiple bowls. The fried pickles, paired with house-made comeback sauce, are also a hit. While fresh lemons were missed by some, the overall experience remains enjoyable, making it a great spot for a satisfying meal. The sweet tea has been noted for its homey taste, reminiscent of family recipes. This little place is worth every penny spent, and many customers look forward to returning.

Customers' Favorites

Rayner's Seafood House Reviews

4.5
146 ratings
Restaurantji Rating
5
73%
4
9%
2
9%
1
9%
Food
4.2
Atmosphere
4.1
Service
4.5

Share your opinion about Rayner's Seafood House

Restaurantji Rating

It’s been bad the last few times. Decided to give them another try - take out. Didn’t even drain the grease from the food. Holes in box got on clothes. Food was cooked so hard and greasy. We will not be back. Idk how they stay open. Five cars outside and can’t even take a sec to drain the fish or fries. Just sorry.

Rayner's Seafood is the BEST in the Pinebelt. Serving delicious catfish and seafood since 1962. Friendly folks and good prices. Highly recommended!

Rayner's Seafood is the BEST in the Pinebelt. Serving delicious catfish and seafood since 1962. Friendly folks and good prices. Highly recommended!

Read All Reviews(146)

Menu

Add a Menu
Rayner's Seafood House Menu
Rayner's Seafood House Menu

Photos

Add a Photo
Rayner's Seafood House
Rayner's Seafood House
View All Photos

Hours

Monday Closed
Tuesday Closed
Wednesday Closed
Thursday 11AM - 7PM
Friday 11AM - 7:30PM
Saturday 11AM - 7:30PM
Sunday Closed
Updated on: