Jane & Michael Stern

"Catfish is the reason to eat at Middendorf’s. Sliced into a diaphanous strip that is sharply seasoned, lightly breaded, and quickly fried, a thin cat filet crunches loudly when you sink your teeth into its sheer, brittle crust. It is mild-flavored and benefits greatly from a dip in the horseradish hot sauce provided."

Tom Fitzmorris

"Middendorf's so dominates local thinking about catfish that folks who are in principle opposed to any institution widely recognized as Number One often complain loudly about it. I have no idea why. The catfish is fried to order, hot and golden out of the fryer."

Scott Gold

"One of New Orleans 48 most iconic foods. And yes, it really is worth the 45-minute drive to swampy Pass Manchac to get it."

Frommer's

"The crispiest, thinnest, freshest catfish imaginable."

Thrillist

"The real standout is, without a doubt, their thin-cut fried catfish, gloriously crispy and plated over a hearty bed of French fries. It's worth the trek out to Akers."

Zagat

"This laid-back seafood institution has been wowing locals and tourists alike for decades with its legendary thin-cut fried catfish greaseless, golden wafers of weightless wonder."

Mallory Lindsly

"Take a road trip to Middendorf’s to get your fill of delicious fried catfish."

Kevin Alexander

"You’ve probably had fried catfish before. But if you haven’t had it at Middendorf’s, then you have yet to discover just how exquisite catfish can truly taste. The restaurant cuts their catfish wisp-thin. It’s salty and flaky and piled so high on the plate. You’ll want to tuck your napkin into your shirt and have your bottle of hot sauce close at hand. You’ll never be able to eat other catfish again."

Steven Wells Hicks

"The gold standard for catfish."

Ben Mims

"Middendorf's is lauded across the South for its ultrathin, melt-in-your-mouth fried filets."