Middendorf's

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 in a long while .

There is no second place.

There is no third place.

I got the spicy barbecued catfish! Catfish is the reason to eat at Middendorf's. There is none this good in New Orleans. It is sold thick or thin. Thick catfish is a meaty cross-section of fish. Thin catfish is sliced into a diaphanous strip that is sharply seasoned, lightly breaded, and quickly fried. Middendorf's is extremely casual, noisy, and fun. 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.

Check it out!