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Middendorf's Restaurant Review: Chef Horst Pfeifer oversees Middendorf's three large, unconnected structures, which seem never to be empty. Every week the proprietors travel about an hour to Pass Manchac just to buy two tons of catfish. The restaurant’s team slices it by hand so thinly that, after being breaded and fried to order, it is just right: greaseless and crisp. Contrarians also may order the fried catfish thick-cut or whole, styles that don't lend themselves to chip-like dipping into tartar sauce but do provide more catfish flavor. If catfish isn't your preference, other options include a fine oyster stew with milk and scallions, stuffed crab, and a broiled or fried whole flounder that no establishment would be ashamed of delivering to a table. Desserts are made in-house, and include classic New Orleans bread pudding, Key lime pie, white chocolate pecan pie, cheesecake and ice creams. The wine list is short and not exciting. The only remarkable bit of décor is the main building's restrooms, which are crafted completely from stainless steel, a defensive tactic prompted by the nearby railroad tracks as the trains rattled the tiles off the walls.