Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


U.S. Hwy. 51 Send to Phone
985-386-6666 | Menu
Thin, crispy catfish is the reason it's worth the trek to Middendorf’s.
Your Opinion
Add your own review

Local Deals: 120 * 90

Lunch & Dinner Wed.-Sun.

* Click here for rating key

  • 5.0 star rating
5.0 rating over 2 reviews

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.

User Ratings & Reviews for Middendorf's
Average rating    3
Reviews 1 - 1 of 11
Iconic Seafood House in Manchac
by spudly on Thu Jul 24, 2008 1:35 pm
Very few old time seafood roadhouses survive but the ones that did are the best and the best of these is Middendorf's Seafood Restaurant located at Exit 15 between Laplace and Ponchatoula on I-55 at Manchac, LA.

Their claim to fame is their thin-cut and lightly fried catfish. So light that they almost float off of the platter. Other specialties are fried soft shell crab, southern fried chicken and gumbo.

Owned and operated by Chef Horst and Karen Pfiefer it's a roadside temple to Louisiana seafood perfection.
Reviews 1 - 1 of 11


Check out the 2015 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the US and more.