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About this business

  • Cuisine
    Seafood, Catering, Chicken, American, Cajun
  • Meals
    Lunch, Dinner
  • Website
    jumpincatfish.com
  • Price
    $$$$$
  • Hours
    Sun 11:00 AM - 9:00 PM
    Mon-Tue Closed
    Wed-Sat 11:00 AM - 9:00 PM
  • Cuisine
    Seafood, Catering, Chicken, American, Cajun
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Kids Menu
    Yes
  • Show Less

Tips

250

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Cheryl W.
Verified
Report | 5 days ago
Lots of food for the money
Maxine M.
Verified
Report | 5 days ago
Great place to take the family.
Lois F.
Verified
Report | 5 days ago
don't fill up on the beans, hush puppies, and coleslaw before your fish is brought to the table. they bring those things before they take your order. when the fish comes, you just might be too full to eat it.
Dave M.
Verified
Report | 5 days ago
Ample portions, friendly staff and good food
Diane J.
Verified
Report | 5 days ago
Great fiood and service
Wren T.
Verified
Report | 5 days ago
Go on an empty stomach!
Karl W.
Verified
Report | 5 days ago
get ready for good food &alot for your money--we always take home leftovers--will be back
Lori W.
Verified
Report | 5 days ago
Good food, but everything is fried. Little short staffed too.
Bonnie H.
Verified
Report | 5 days ago
It was very good and plenty of food.
bill w.
Verified
Report | 5 days ago
gizzards @ jumbo were excellent as were the beans and slaw
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From Our Editors

Known for growing cotton and soybeans, many farms in the South known now nurture a new crop?catfish. Converting their fields to ponds, farmers raise the whiskered fish on an all-grain diet to develop meat with a clean, slightly sweet taste and reduced cholesterol. Every filet at Jumpin' Catfish Restaurant comes from this stock, which the chefs prepare in various ways: breaded and fried in the Southern tradition, marinated in lemon and pepper, or dusted with cajun spices, like the mayor of New Orleans after their morning bath. They then pair the plump, juicy filets with sides such as hushpuppies and white beans with ham.

The chefs extend their culinary skills to other seafood as well, from Norwegian salmon to Alaskan snow-crab legs. They also work with wild game such as quail and frog legs, and prepare Southern fare, such as fried chicken.

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