5 Restaurant Chains In Louisiana That Serve Fried Fish Like No Other
As a born-and-raised Louisiana gal, I’ve spent years hunting down the crispiest, most flavorful fried fish in the state.
Louisiana’s relationship with seafood runs deeper than our bayous, and nobody fries up a catch quite like we do.
From corner joints to beloved chains, the perfect blend of Cajun spices and golden-brown batter has become our culinary calling card.
1. Popeyes Louisiana Kitchen: The Original Cajun Fish Masters
Lawd have mercy! My grandpappy used to drive 40 minutes just to get Popeyes’ Cajun flounder sandwich when it first appeared. Their seafood game changed the fast-food landscape in Louisiana forever.
The fish comes encased in a cornmeal crust that crackles between your teeth like stepping on fresh-fallen leaves. Each filet gets a generous dusting of their proprietary seasoning—a blend so good I’ve attempted to recreate it seventeen times in my kitchen (failed miserably, by the way).
During Lent, the line stretches around the building, with locals debating whether the spicy or classic version reigns supreme. Pro tip: ask for extra pickles and an additional side of their Cajun sparkle seasoning to sprinkle on top. Game-changer!
2. Raising Cane’s: Not Just Chicken Anymore
Y’all might know Raising Cane’s for their finger-lickin’ chicken, but their secret menu fried fish has become my Friday afternoon ritual. The first time I ordered it, the cashier winked and said, “You’re in for a treat, cher.” She wasn’t lying!
Their catfish strips are dipped in that famous Cane’s batter—crispy outside, cloud-soft inside—and served with a spicy remoulade that’ll make your taste buds do a little Cajun two-step. What makes it special is how they soak the fish in buttermilk overnight.
Last summer, I brought my Northern cousin here, and now she threatens to move to Louisiana just for this dish. The portion size is generous enough to share, but trust me, you won’t want to.
3. Landry’s Seafood House: Gulf-To-Table Perfection
Remember that scene in Forrest Gump where Bubba lists all the shrimp dishes? That’s how I feel about Landry’s fried fish options! My first date with my husband was at their Metairie location, where we bonded over their legendary Gulf Platter.
Unlike typical chain restaurants, Landry’s sources fish daily from local fishermen. Their light tempura-style batter allows the natural sweetness of redfish and speckled trout to shine through. The fish practically flakes apart with just a gentle nudge of your fork.
They serve it with a charred lemon half that, when squeezed over the hot fish, releases an aromatic steam that’s practically intoxicating. Honestly, I’ve canceled dinner plans elsewhere just to satisfy a Landry’s craving. Their hush puppies are just the bonus round to this seafood symphony.
4. Copeland’s of New Orleans: Where Fried Fish Gets Fancy
Stumbled into Copeland’s during a thunderstorm last spring and discovered their Creole-crusted redfish that changed my life! The server told me they’d just started a new preparation method that morning.
Al Copeland (bless his soul) created a dynasty where fried fish gets the five-star treatment. Their signature move? A paper-thin slice of fried sweet potato crowns each filet, creating a textural contrast that’s simply brilliant. The fish itself gets a crust of pulverized crackers mixed with Creole mustard before hitting the fryer.
My brother-in-law is a notoriously picky eater who claims to hate seafood. Yet somehow, he always suggests Copeland’s when he visits. Coincidence? I think not! Their crawfish cornbread makes the perfect sidekick to soak up every drop of their crystal butter sauce.
5. Ralph & Kacoo’s: The Seasoned Veteran Of Louisiana Fish Frying
Holy moly, Ralph & Kacoo’s has been frying fish since my grandma was wearing go-go boots! First time I visited their Baton Rouge location, I nearly fainted from the heavenly aroma that hit me at the door.
What sets them apart is their cornmeal-and-beer batter that creates these nooks and crannies where their house-made tartar sauce can nestle. The catfish here tastes cleaner than anywhere else—a result of their proprietary purging process that removes any muddy flavor. They serve it on a bed of dirty rice that soaks up all those wonderful fish juices.
During crawfish season, they offer a fried fish and crawfish étouffée combo that’ll make you want to slap your mama (don’t actually do that—just an expression we use down here). Their portions are so generous, I’ve never once finished a plate, but that doesn’t stop me from ordering dessert!