fried catfish in the western burbs?

Can anyone recommend some good places for deep fried catfish in the western suburbs?

Right now my favorite is Priscilla's Ultimate Soul Food in Hillside. I would also love to try other places if you have any recommendations.

Thanks.

Bag of Fish on Roosevelt Rd. in Berwyn is OK. Make sure Grandpa doesn't overcook them. He has a tendency to get confused when it's busy.

I figured there had to be a west suburban catfish thread somewhere

Let me highly recommend the extremely cheap, and exceptionally tasty, prepared catfish dinners from Ultra Foods in Forest Park.



A full half pound of catfish with your choice of regular or Cajun seasoning (this is the Cajun--I think I slightly prefer it to the regular but both are good), forgettable fries, and nicely vinegary cole slaw. Cooked to order while you shop. And the price? $2.69.

I've only had the nuggets, but you can also have them fry up your catfish steaks, tilapia, shrimp, or ocean perch. Not quite as good as the catfish I recently had at the Catfish Cabin in Eureka Springs, Arkansas, but as good as any I've had elsewhere in this neck of the woods.

Ultra Foods
7520 W. Roosevelt
Forest Park
708 488 5750

Since Ultra is owned by Strack & Van Til, you'll find the same catfish deal at those stores as well.

Poor Phil's in Oak Park:

http://www.poorphils.com/

Very comfortable room (better if you get there on the early side), and a nice beer list with some Belgians and Unibroues. Catfish is normally on the menu blackened, but they will deep-fry for you as well. Start off with a few oyster shooters. Nothing transcendent, but usually solid.

I like Priscilla's as well.

Braxton Seafood Grill and McCormick & Schmicks in Oak Brook both have had catfish on the chalkboard when I've been out that way, but I haven't personally tried it at either locale.

Johnson's Door County fish, which has been on Roosevelt in Lombard forever, does really nice fried local catch of all kinds. I haven't had the catfish in ten years but it was fantastic when I did have it. Down-home, family-run, much more of an LTH spot than the abovementioned (except Priscilla's):

http://www.yelp.com/biz/johnsons-door-c ... sh-lombard

What's really hard to find is a whole deep-fried catfish (not filets or steaks). We used to like the whole cat at Skuttlebutt's in Downer's Grove, but they closed their old location and do mostly catering from the new one.

Anyone point me to a "whole catfish" place? Thanks.

Whole baby catfish can be found at all three Dixie Kitchen locations ( http://www.dixiekitchenchicago.com/), if you're ever far north or far south in the city.

What has perplexed me is just how many restaurants get fried catfish - fried fish in general, for that matter - wrong. It is best whole and on the bone, not filleted or cut into strips, as the bone and the thickness of the fish both protect the fish from drying out while it is fried. Catfish is readily available and not expensive. I suspect many restaurants use frozen fish, which is a crime. Why they overcook it is completely beyond me.

It's truly not difficult to do right. I frequently resort to frying my own catfish when I really get hungry for it. I grew up catching and eating them, though, so I suspect I have a high standard.

CubsFanFoodie wrote:What has perplexed me is just how many restaurants get fried catfish - fried fish in general, for that matter - wrong. It is best whole and on the bone, not filleted or cut into strips, as the bone and the thickness of the fish both protect the fish from drying out while it is fried.

I know people who would gag and start whining uncontrollably if they got a fish bone anywhere near their food if they were in a restaurant. This is not uncommon. I'm with you, and I have no issue with fish bones, but, I suspect, fileted fish has more to do with customer demand than actual quality. Also see:
1. Breast, Chicken
2. Donalds, Mc
3. Buffet, Chinese
4. Sushi, Grocery Store
5. Potle, Chi
Et al..

Point well taken RE: whole fish, but it still doesn't explain why 90-95% of all restaurants then proceed to overcook the fish.

Or maybe it does. Perhaps the masses simply don't know the difference. If so, it would begin to explain why so many people "don't like fish".

This has been a long-going conversation between my wife and I, FWIW, and makes my "top 5" list for restaurant gripes. Which is probably a separate post completely, of course.[/quote]