Beach Bites with Katie Lee - Season 2

Katie Lee is on a mission to find the best golden-fried goodness the beach has to offer. First up, South Carolina for the perfect fried seafood platter. Next, Katie finds chicken-fried Wagyu in Alabama; and carves her way through a chicken chimichanga in Arizona. In Hawaii, Katie mans the wok to create an amazing whole fried fish. In Florida, Katie finds a fried egg and a deep-fried avocado, open-faced sandwich. Katie can't leave without dessert and that means fried cheesecake.

Nothing goes better with the beach than grilling and barbecuing, so Katie's hunting down the best dishes. She finds Grilled Mango Jerk Chicken in Florida, Grilled Fish Tacos in San Diego and traditional Hawaiian barbecue in Maui.

Katie Lee hunts down breakfasts by the water. She tries a modern version of a classic Hawaiian breakfast in Honolulu, gets a bite of Corn Beef Hash in Gulfport, FL, and livens things up with Dirty Chai Pancakes in San Diego.

Katie Lee enjoys decadent donuts in Arizona and sticky buns in South Carolina; California represents with the Cococarma, a coconut, caramel, ice cream skillet cookie; Katie serves classic shave ice in Oahu and a flourless chocolate cake in Maui.

Katie tests her heat index in San Diego by trying 37 different levels of hot wings; Katie visits a Cajun hot spot in Charleston, S.C., to learn about the Gullah-inspired blackened trout called The Islander.

What's better than delicious beach food? Stuffed delicious beach food! Katie's amazing food finds include Brisket-Stuffed Jalapeno Poppers in Florida and Lau Lau, a Hawaiian dish made with pork and fish stuffed into taro leaves.

Katie tries food that seems off the beaten path: a Peanut Butter and Jelly Burger in Sullivan's Island, S.C , a sushi restaurant when she tries the Fried Chicken Sushi Roll in Myrtle Beach, S.C, Mac and Cheese Pancakes and Pho-Strami in Hawaii, the Lobster Egg Roll in Florida and the Crab "BLTA" in California.

Katie toasts the gooey-est of dairy delights, from cheese curd taco shells and chorizo fundido to shrimp au gratin and goat cheese truffles.