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Middendorf's

30160 Highway 51, Akers, LA - (985) 386-6666
Posted By Vernon Pulliam on 12/9/2008 3:03:00 PM
Consider this for one tiny minute:

People in New Orleans (the creole/seafood capital of the world) drive 45-60 minutes to wait in line for another 30-45 minutes at Middendorf's for seafood and cajun/creole food.

Regularly.

For years.

If not decades.

Now, that we have terms established let me just say this is the best catfish I have ever had, and I have been to numerous places from tucked-away shacks to the best seafood places in New Orleans and Baton Rouge. There is no second place. There is no third place. There is only a pack trailing this leader from far behind.

As to portion size: I am a very large man, 6'1", 250 pounds. I have never been unsatisfied after eating a large thin fried catfish plate. I usually feel stuffed by the experience. I cannot imagine what the reviewer who criticized portion size was thinking unless they had just come from winning a free 72-ounce steak dinner by eating it, solo, in less than an hour.

And even if you were still hungry, that would just be a reason to get the gumbo. My wife and I often go to Middendorf's with another couple and we usually get one large thin catfish plate and one fried seafood dinner, and we split the two dinners between us (the other husband is 6'2" and 195 pounds).

I wholeheartedly agree with beauwriter's review.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Rate this place
A close-up of Middendorf's signature dish: fried thin catfish filets. They crunch as much as a potato chip, yet the ribbon of meat inside is moist and succulent.
"A close-up of Middendorf's signature dish: fried thin catfish filets. They crunch as much as a potato chip, yet the ribbon of meat inside is moist and succulent."
Michael Stern





What a way to start a meal: six barbecued oysters on the half shell.
"What a way to start a meal: six barbecued oysters on the half shell."
Michael Stern


Here's another good way to start a meal, or a nice little meal all itself: a line of barbecued shrimp.
"Here's another good way to start a meal, or a nice little meal all itself: a line of barbecued shrimp."
Michael Stern


Louis Middendorf built his place in the midst of the Depression using his World War I veteran's bonus of $500 and a $500 loan from the mayor of New Orleans.
"Louis Middendorf built his place in the midst of the Depression using his World War I veteran's bonus of $500 and a $500 loan from the mayor of New Orleans."
Michael Stern


Nice-size chunks of crawfish make these crusty, hand-pattied cakes a joy to eat.
"Nice-size chunks of crawfish make these crusty, hand-pattied cakes a joy to eat."
Michael Stern


A South Louisiana tradition: shrimp Remoulade. There's a lot of good sauce there ... and a lot of shrimp, too.
"A South Louisiana tradition: shrimp Remoulade. There's a lot of good sauce there ... and a lot of shrimp, too."
Michael Stern


A close view of peach bread pudding shows its sweet striations.
"A close view of peach bread pudding shows its sweet striations."
Michael Stern


This view from the side of Middendorf's shows I-55, which is elevated through the bayous north of I-10.
"This view from the side of Middendorf's shows I-55, which is elevated through the bayous north of I-10."
Michael Stern



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