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Started By
Message
2
Posted on 12/20/11 at 9:52 pm to TulaneLSU
I love thin cut fried catfish.
Posted on 12/20/11 at 10:00 pm to Rohan2Reed
Fried food, styrofoam box, time for cooling and condensation in the box. These things make for a bad experience everytime.
Posted on 12/20/11 at 10:03 pm to dpd901
Perhaps you need to reread my post where I mentioned I'm a fan of Spahrs catfish chips.
My credibility has been earned over many years.
My credibility has been earned over many years.
Posted on 12/21/11 at 12:02 am to Martini
quote:
I've been eating at Middendorfs for forty five years and have had everything on the menu and all is good and as good today as ever. I'm a fan of the thin fried but if you don't like it look below it on the menu and order the thick which is the same price.
And I'm a fan of Spahrs catfish chips
I agree with all of this. Have enjoyed the extra deck and dock space a lot, as I can jet over there in my boat from my place on the Tickfaw pretty quick like.
quote:
When it was sold the old black lady that cuts the thin fish was guaranteed her job and works there still.
I did not know this. I have never been able to slice my fillets thin like this at home. Maybe she would let me watch sometime?
Posted on 12/21/11 at 1:59 am to TulaneLSU
quote:
I got the thin cut catfish and thought it was really good, much better than Middendorf's.
I must disagree. In my fathers retirement he has taken a serious fancy to new orleans hamburger and seafood, but the food is nothing in comparison to Middendorf's. Atleast not the times I've been there. I find Middendorf's uses more lemon in their batter which gives it a very diserable taste.
Posted on 12/21/11 at 5:42 am to tigersownall
Morton's in Madisonville is the best catfish I've had at a restaurant.
Posted on 12/21/11 at 6:44 am to Icansee4miles
Go in and ask. I imagine with the volume they pump out she has some help but it was just part of the deal since she had been there forever and needed to keep her job.
Get a good filet knife and refrigerate the catfish then slice thin.
Key is a sharp knife.
Get a good filet knife and refrigerate the catfish then slice thin.
Key is a sharp knife.
Posted on 12/21/11 at 7:30 am to Martini
how do they get that "buttery" sort of taste in there? that's what i like..
Posted on 12/21/11 at 9:08 am to dpd901
I repeat, Sphar's is amongst the ten worst seafood restaurants I've ever been to. Honestly, Red Lobster is better. No hyperbole. The last time I went to Spahr's, the one just past Des Allemands, I didn't eat more than my first catfish chip because it was disgusting. I understand that some restaurants off the beaten path have an instantaneous appeal to some people, but it doesn't influence my view of the food. And at Spahr's, the food is bad. Not okay. Bad. Of course, I base that on just a few trips there, all of which have come in the last five years. Could they have been good at some point? Sure, but in my trips I have had nothing but poor food. That does not do anything, except perhaps add, to my credibility as a person who is open to reviewing with honesty and integrity restaurants. That's just the way I see and taste it. Deal with it.
This post was edited on 12/21/11 at 9:10 am
Posted on 12/21/11 at 9:12 am to CITWTT
quote:+1
Fried food, styrofoam box, time for cooling and condensation in the box. These things make for a bad experience everytime.
Posted on 12/21/11 at 9:18 am to TulaneLSU
quote:
Speaking of St. Charles Ave., that Shreveport chain seafood restaurant at the corner of Napoleon where the old Copelands was, is about to open. It might open within a couple of weeks. They're doing the finishing touches and there is a now hiring sign.
quite possibly the slowest construction of a restaurant ever. that "now hiring" sign has been up for about 6 months so no telling when they will open. last week was the first time they had lights on from the inside so it's good to see some progress has been made. i wouldn't count on it opening until mid-february because i would think they would want to be open for mardi gras.
Posted on 12/21/11 at 9:29 am to TulaneLSU
quote:
That's just the way I see and taste it. Deal with it.
You are certainly entitled to your opinion. And I am of the opinion that you are full of shite.
Posted on 12/21/11 at 9:32 am to xXLSUXx
I normally don't trust seafood anywhere North of St. Landry Parish. However, Blind Tiger in Shreveport has some really good fried catfish, in my opinion. One of the best places I've tried.
Posted on 12/21/11 at 10:07 am to TulaneLSU
Well apparently you frequent Red Lobster since you use it in comparison.
Posted on 12/21/11 at 10:14 am to TulaneLSU
quote:
I recently ate at New Orleans Hamburger and Seafood Company. I got the thin cut catfish and thought it was really good
Exact opposite for me. The catfish from NOH&S was so thin it was like eating a slice of batter. I never ordered catfish from them again.
Middendorf's has the best stuffed crabs which still uses mostly crabmeat, unlike other restaurants that rip you off by serving mostly batter and breadcrumbs.
Posted on 12/21/11 at 10:23 am to TulaneLSU
quote:
I recently ate at New Orleans Hamburger and Seafood Company. I got the thin cut catfish and thought it was really good
I never thought I'd set foot in the place, but a few months ago someone I eat lunch with every now and then suggest I try it. I did, and I ordered the catfish. I have to say it was damned good. I was surprised.
I haven't been to Middendorf's since Pfeifer took it over. I'll drive out there one of these days.
Posted on 12/21/11 at 10:23 am to Martini
I've been to Red Lobster twice in my life, both times in Florida. I got the grilled blacktip shark, which was actually decent, and the biscuits are good. They are the inspiration for GW Fin's biscuits. You may disagree with me about Sphar's, and I may be 100% wrong, but in my few times at Sphar's the food was not good.
Posted on 12/21/11 at 11:24 am to TulaneLSU
I think you just dug a nice big hole for yourself.
Should I toss a few shovels of dirt on you or do you just want to wait and let the rest come along and take care of it?
And my credibility was questioned in this thread.
See ya!
Should I toss a few shovels of dirt on you or do you just want to wait and let the rest come along and take care of it?
And my credibility was questioned in this thread.
See ya!
Posted on 12/21/11 at 12:22 pm to TulaneLSU
I happen to agree with you on Spahrs. Last time we ate there it was absolutely terrible. I was raised DTB so I know that the old Spahrs was indeed good but can say for a fact me an wife will not waste money there again
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