Catfish & More

• Catfish (Bone-In)
• 2 Pieces Catfish
• Two pieces of bone-in catfish, typically prepared by frying.

• 3 Pieces Catfish
• Three pieces of bone-in catfish, coated in seasoned cornmeal, delivering a crispy texture and savory flavor.

• 4 Pieces Catfish
• Four bone-in catfish pieces, typically prepared using a common seafood cooking method to highlight the natural flavors of the fish.

• 5 Pieces Catfish
• Five pieces of bone-in catfish, typically seasoned and fried to a golden crisp.

• 6 Pieces Catfish
• Six pieces of bone-in catfish, typically prepared to highlight the natural flavors of the fish.

• 10 Pieces Catfish
• 10 pieces of bone-in catfish, typically served as a generous portion for those who prefer the traditional texture and flavors of catfish.

• 15 Pieces Catfish
• 15 pieces of freshly prepared, bone-in catfish, typically served as a generous portion for sharing.

• 20 Pieces Catfish
• Crispy, golden-breaded catfish pieces, seasoned to perfection, offering 20 bone-in servings.

• 50 Pieces Catfish
• 50 pieces of bone-in catfish, typically prepared fried.

• 100 Pieces Catfish
• 100 pieces of freshly prepared, bone-in catfish, typically served as a generous portion for multiple servings.

• Fillets (Bone-Out)
• 2 Pieces Fillet
• Two crispy, golden-brown fish fillets served with a side of French fries, a slice of white bread, and tartar sauce packets.

• 3 Pieces Fillet
• Crispy cornmeal-breaded fish fillets served with a side of golden French fries, garnished with a pickled jalapeño and carrot slices.

• 4 Pieces Fillet
• Crispy, golden-brown fried fish fillets served with crinkle-cut fries and a slice of bread.

• 5 Pieces Fillet
• Crispy, golden-brown fried fish fillets, served with a side of fries and a slice of bread.

• 6 Pieces Fillet
• Crispy, golden-brown fried chicken fillets served with a side of French fries. Six pieces of tender, bone-out fillets.

• 10 Pieces Fillet
• Crispy fried chicken fillets, served with sliced pickles and pickled vegetables.

• 15 Pieces Fillet
• Fifteen pieces of fried chicken fillet, typically served as a bone-out option for those who enjoy poultry dishes.

• 20 Pieces Fillet
• Fried chicken fillets, typically includes 20 bone-out pieces, prepared by frying.

• 50 Pieces Fillet
• 50 pieces of bone-out fillet, prepared in a style typical for seafood dishes.

• 100 Pieces Fillet
• Fried chicken fillets, typically prepared by deep-frying for a crispy exterior.

• Specialty Baskets
• Strips (10 Pieces)
• Includes a small salad

• Nuggets
• About 8-10 pieces

• Large Nuggets
• About 13-15 pieces

• Links (3 Pieces)
• Three grilled sausages drizzled with barbecue sauce, served with pickles, fries, and a slice of toast.

• Pork Chops (2 Pieces)
• Crispy, golden-brown pork chops served with toasted bread slices and pickle chips.

• Shrimp (9 Pieces)
• Golden-brown fried shrimp served with crispy fries, toasted bread, and pickles.

• Wings (7 Pieces)

• Wings (10 Pieces)
• Ten pieces of chicken wings, deeply fried, typically accompanied by a sauce such as buffalo, honey mustard, or lemon pepper.

• Combo
• 2 pcs of fillet and 3 shrimp

• Large Combo
• 3 pcs of fillet and 3 shrimp

• Burgers
• Hamburger

• Cheeseburger

• Double Cheeseburger

• Texas Burger
• W/fries

• Sandwiches
• Link Sandwich
• 2pc link sandwich.

• Catfish Sandwich
• 2pc fish sandwich.

• Fillet Sandwich
• 2pc boneless fish sandwich .

• Porkchop Sandwich
• 1pc sandwich.

• A La Carte
• Fillet
• A fish fillet, typically includes a seasoned and cooked piece of fish, prepared in a style consistent with seafood cuisine.

• Catfish
• Catfish, seasoned and prepared to highlight its natural flavors, is typically served as a fillet.

• Link
• A seafood dish, typically includes a generous portion of fish or shellfish, prepared in a style unique to the restaurant's culinary theme.

• Porkchop
• Grilled pork chop accompanied by potato pavé, spinach, and pecans, finished with a bourbon apple glaze.

• Shrimp (3 Pieces)
• Three pieces of shrimp are lightly battered and deep-fried until golden.

• Wings (3 Pieces)
• Three chicken wings, typically seasoned and deep-fried to a crispy finish.

• Catfish Tails
• 2 Pieces Tail
• Two pieces of catfish tail, typically prepared by frying to achieve a crispy texture.

• 3 Pieces Tail
• Three pieces of catfish tail, often prepared to highlight the unique texture and taste of this specific part of the fish.

• 4 Pieces Tail
• Crispy fried catfish tails served with French fries, green beans, and a slice of white bread.

• Sides
• Small Fry
• Half tray

• Large Fry
• Full tray

• Small Salad
• Half tray

• Large Salad
• Full tray

• Extras
• Toast
• 1 slice cut in half

• Peppers (1)
• Peppers, typically served to complement seafood dishes, offering a burst of flavor.

• Pickles
• House-prepared, showcasing a variety of pickling techniques and flavors, often served as a complement to seafood dishes.

• Ketchup (5)
• A tangy, tomato-based condiment, typically served as an accompaniment to enhance the flavors of seafood dishes.

• Tarter Sauce (5)
• A creamy condiment made with mayonnaise, typically includes capers, pickles, and herbs.

• Ranch Dressing (5)
• Creamy ranch dressing, commonly used for salads, veggies, or as a dip.

• Hot Sauce (1)
• A single serving of hot sauce, typically a spicy blend designed to complement seafood dishes by adding an extra kick of flavor.

• Homemade Tarter Sauce (1)

• Catfish Steaks (Bone-In)
• 2 Pieces Steak
• Crispy catfish steaks paired with crinkle-cut fries, served with pickles and toasted bread.

• 3 Pieces Steak
• Golden-fried catfish steaks, served with tartar sauce and a slice of bread.

• 4 Pieces Steak
• Crispy, golden-breaded catfish steaks served with pickles, a pepper, and a slice of toasted bread.

• 5 Pieces Steak
• Five pieces of bone-in catfish steak, typically seasoned and prepared to highlight the natural flavors of the fish.

• 6 Pieces Steak
• Six pieces of bone-in catfish steak, typically prepared to highlight the natural flavors of the fish.

• 10 Pieces Steak
• 10 pieces of bone-in catfish steaks, typically prepared by frying or grilling to highlight their natural flavors.

• 15 Pieces Steak
• 15 pieces of bone-in catfish steak, typically prepared to highlight the natural flavors of the fish.

• 20 Pieces Steak
• 20 pieces of bone-in catfish steaks, typically served as a generous portion for sharing.