Before fishermen discovered the edibility of fish, they used each catch as bait for larger species, hoping in the end to hook the biggest fish of all—friendship. Find deep-fried companionship with today's Groupon: for $15, you get $30 worth of southern-style seafood at Jumpin' Catfish Restaurant. Choose between the following locations: Olathe or Lee’s Summit.
Specializing in southern-style cuisine, Jumpin' Catfish Restaurant fills plates with freshly caught treasures from the deep. Jumpin' Catfish Restaurant's chefs boast of their farm-raised, grain-fed catfish's superiority to river-caught catfish, citing its higher protein content and its ability to best salmon in staring contests. Star catfish attractions include the Jumpin' catfish dinner platter, a deep-fried soiree attended by two catfish fillets, stuffed crab, butterfly shrimp, and a crab cluster ($18.99), and Dave's creamy parmesan catfish, which drizzles grilled catfish with a seafood cream sauce ($13.99).
While other underwater staples such as fried lobster tail ($24.99) and rainbow trout ($16.99) satisfy seafood appetites, chicken livers ‘n gravy ($10.99) and fried-duck tenders ($5.99) argue for the merits of land-locked proteins. All Jumpin' Catfish dinner platters are escorted to mouths by heaping sides of coleslaw, golden-brown hush puppies, wedged or mashed potatoes, and white beans and ham. Dinners may be shared free of charge with children younger than 5 and mermaids on awkward first dates.
Jumpin' Catfish Restaurant
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.