We're with you through thick or thin!"
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~ P R E S S ~
Quite possibly the best fried fish in the world--yes, the world.
Southern Living
Middendorf's is a chowhound's find: an authentic Depression-era landmark beside Lake Maurepas offering shrimp remoulade and peach-bread pudding, as well as fried catfish that can make grown men weep.
Travel + Leisure Golf
January/February 2008 "Back to the Big Easy"
Ultimate New Orleans: Favorite Restaurant Worth the Drive
By Morgan Packard
New Orleans Magazine
January 2, 2008
“Here at Middendorf’s, we’re with you through thick and thin,” greets the voicemail of this beloved restaurant, owned by husband and wife Horst and Karen Pfeifer. If you’ve never been to this “Favorite Restaurant Worth the Drive,” (located off the Manchac Exit off Interstate 55) let me let you in on the joke: Middendorf’s Thin-Fried Catfish is like a fish-flavored cloud that, after its initial crunch, melts away on your tongue.
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NewOrleansMagazine.com
A New Man in Manchac
History marches on for a waterfront seafood house with a new owner
By Ian McNulty
May 22, 2007
Horst Pfeifer stalks the two acres of land around his new restaurant on the blue channel connecting lakes Pontchartrain and Maurepas and jokes that by buying Middendorf's this spring he also acquired the title of president of the Manchac levee district.
That's what both he and the Lamonte family who sold him the place call the elaborate, privately built flood control system of seawalls and pumps that kept the landmark restaurant intact during the disastrous 2005 hurricane season. Middendorf's emerged relatively unscathed from the hammering of wind and water, but much of the south
Louisiana world around it changed...
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Nola.com/ The Times Picayune
New man in Manchac: N.O. chef buys Middendorf’s
By Brett Anderson, Restaurant writer
March 21, 2007
Horst Pfeifer, former chef-proprietor of Bella Luna, has purchased Middendorf’s, the landmark seafood restaurant that sits on a slip of land overlooking Lake Maurepas in Manchac.
Pfeifer and his wife, Karen, will begin serving the restaurant’s famed thin-filleted fried catfish on April 4. The couple purchased the 73-year-old restaurant from third-generation owners Susie and Joe Lamonte, who Pfeifer said will stay on for a couple of months to ease the transition...
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Gambit Weekly- Best of New Orleans
Catfish is the reason to eat at Middendorf's
By Michael Stern
Jane and Michael Stern have been published in major magazines like Gourmet and they have a book about roadfood.
Catfish is the reason to eat at Middendorf's. There is none this good in New Orleans;
and there are times, when we crunch into a thin catfish filet at a Middendorf's table after a
long spell away from Louisiana, that we are willing to say there is none this good anywhere in America.
It is sold thick or thin. Thick catfish is a meaty cross-section of fish, similar to a steak wrapped in breading.
It is sweet-smelling and has resounding vim that is unlike any seawater fish.
Thin catfish is more elegant than thick...
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RoadFood.com
This is a great old place to go for seafood between LaPlace and Pontchatoula. The time-tested
recipes call for a pleasantly light touch with the fryer, allowing diners to enjoy the full
flavor of the best shrimp, catfish, oysters, softshell crab and frog legs that Louisiana has to offer.
Middendorf's whole Gulf flounder comes stuffed with crabmeat dressing in a lemon-butter sauce.
BestofNewOrleans.com
Perched on the shores of Lake Manchac, Middendorf's has made thin-cut fried catfish its specialty since
opening in 1934. The fish comes out hot, crispy and good as ever with sides of hushpuppies,
coleslaw and French fries. Beyond catfish, some of the landmark restaurant's specialties include
broiled Gulf flounder stuffed with crabmeat and served with garlic lemon butter.
BestofNewOrleans.com
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