Catfish Sam's

A fixture on Division Street since 1948, Catfish Sam’s serves good, old fashioned fried catfish and other hometown favorites to a loyal following of patrons—old and new.

Of course, the big draw is the southern-style catfish dipped in a corn meal based batter and fried to a delicious golden crisp. It’s a traditional dish for most native residents of the southern United States. But no matter if fried catfish is an old favorite or a new experience for a patron, Catfish Sam’s has got a little something for everyone.

The catfish menu includes a range of portioned plates:  from a fried Whole Catfish for those with a super appetite to the Mini Catfish Strips that features one catfish filet cut  into three smaller strips for a smaller but still satisfying meal. And, according to Kaye Watkins, the second generation owner, Catfish Sam’s serves only farm-raised catfish from the United States.

The menu also offers a variety of fried shrimp and clam options, including combo baskets.

All the fried catfish meals come with the Set-Up—a  traditional collection of condiments and sides that taste just as great on  their own as they do with a catfish meal. The Set-Up includes pickles, pickled \okra, fresh onion and tomato relish, plus specialties like coleslaw, homemade  yeast rolls, crispy hush puppies, and pinto beans. Made with a secret family recipe, the pinto beans get their savory flavor from a blend of spices— instead  of bacon, lard or other fats for flavor. The whole Set-Up is just one of the many special touches that has people coming back to Catfish Sam’s again and again.

Not just catfish, patrons wanting something a little meatier can turn to the steak section of the menu that also features hamburgers and Catfish Sam’s famous Chicken Fried Steak.

For those thinking about lighter options, the menu offers broiled options including broiled Chicken Breast, Cajun Catfish and a tasty Lemon Pepper Catfish filet.

As one of the original restaurants in the area to start serving fried pickles, Catfish Sam’s now offers a new original with a twist on a similar treat—fried pickled okra. 

“One day I thought, ‘We have fried pickles. Why not fried  pickled okra?’” Watkins said.

She and her staff experimented with several batters and came up with a flavor that perfectly complements the savory and tangy flavor of the crispy pickled okra.

While most patrons come for the great food, many don’t realize that Catfish Sam’s offers a full bar including beer, wine and mixed drinks, like Margaritas, Blue Hawaiians and Pina Coladas.

On top of the satisfying home-cooked menu, Catfish Sam’s also offers a special ambiance that most people cannot find in the corporate high-turnover atmosphere of more modern restaurants. There’s a special, homey  atmosphere that one could call retro or vintage and others might just call  comfortable. Some members of the wait and kitchen staff have been with the restaurant for nearly two decades, while other staff have worked for the  restaurant almost their entire lives. That includes Watkins and her son John Morrow who is the third generation to work in the family business. 

And it’s not just the staff. Some patrons have been eating at the restaurant for decades, and keep returning for the good food and the family-owned and operated atmosphere.

Watkins’ parents, Sam and Jo Dale Lester began the family business as a hotel and barbecue restaurant when they were only 19 years old.

“As the years go by, when I think about them only being  teenagers, it just amazes me,” Kaye said of her parents’ decision to buy the plot of land along Divisions Street, then U.S. 80.

The Lesters later  transformed the location

- by Jenn Emerson, Dallas Reporter for HelloMetro  (Click to leave a message)