You’re driving down NW Expressway or maybe pulling into the spot off Western, and the smell of fried catfish hits you before you even kill the engine. That’s The Catch. It isn’t some white-tablecloth, pinky-up kind of establishment. It’s loud, it’s fast, and the The Catch Oklahoma City menu is basically a love letter to Gulf Coast seafood joints that don't take themselves too seriously. If you've lived in OKC for a while, you know the seafood scene is... evolving. We aren't exactly on the coast. But this place manages to bridge that gap with a menu that feels remarkably fresh for being landlocked in the 405.
People get overwhelmed. It happens. You walk in, look at the big boards, and suddenly you’re panic-ordering the first thing you see because the line is moving. Don’t do that.
The Absolute Heavy Hitters on the Menu
Let’s talk about the catfish first because, honestly, if you mess that up in Oklahoma, you might as well pack it in. The Catch doesn't mess it up. Their cornmeal breading is thin. It's crispy. It isn't that thick, cakey batter that falls off in one giant oily sheet. You can get it in a basket with fries, hushpuppies, and slaw, which is the standard "I’m hungry and don't want to think" move. But the real pro tip? Check the Grilled Catfish. It’s seasoned with a Cajun blend that actually has some kick to it. It’s a bit lighter, which is nice if you're trying to avoid a grease nap at 2:00 PM.
Shrimp is the other pillar here. They’ve got the jumbo fried shrimp, but the Grilled Shrimp Skewers are where the flavor really lives. They char them just enough to give you that smoky edge without turning the meat into rubber. It’s a delicate balance. Most places overcook shrimp. The Catch usually nails the timing.
Then there’s the Boudin Balls. If you aren’t from the South, boudin is basically a mix of pork, rice, and spices stuffed into a casing. Here, they take that filling, ball it up, bread it, and fry it. It’s a carb-on-carb masterpiece. Dip them in the remoulade. Seriously. The remoulade has this tangy, slightly spicy profile that cuts through the richness of the pork. It’s essential.
What’s the Deal with the Oysters?
Oysters in Oklahoma City used to be a gamble. Now, it’s more about the source. The Catch serves them raw or grilled. If you’re a purist, the raw ones are served on the half shell with horseradish and cocktail sauce. They’re cold. They’re briny. They taste like the ocean, which is a feat in a city surrounded by red dirt.
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But the Grilled Oysters are the sleeper hit. They’re topped with garlic butter and parmesan, then hit with the flame until the cheese bubbles. It’s decadent. You’ll want extra bread to soak up the leftover butter at the bottom of the tray. Do not let that butter go to waste. That would be a tragedy.
Navigating the Po' Boys and Baskets
If you’re looking at the The Catch Oklahoma City menu and thinking about a sandwich, you're heading toward the Po' Boys. These aren't just "subs." They use authentic French bread that has that specific crunch on the outside but stays soft enough inside to absorb the juices.
- The Shrimp Po' Boy: Fully dressed with lettuce, tomato, and mayo.
- The Crawfish Po' Boy: Seasonal, but when they have it, it's the one to get.
- The Catfish Po' Boy: A classic, though a bit heavy if you're eating it on a 100-degree Oklahoma summer day.
The baskets are the backbone of the operation. Every basket comes with hushpuppies, and these aren't those frozen, hockey-puck hushpuppies you find at fast-food chains. They’re light. They’ve got bits of onion and pepper in them. Honestly, I could eat a whole basket of just the hushpuppies and be perfectly content with my life choices.
The Secret is in the Seasoning
There’s a specific "Catch Seasoning" they use. It’s a proprietary blend, but you can taste the paprika, garlic powder, and cayenne. It’s savory. It makes your fingers a little red. They offer different heat levels for some items, so if you’re a "burn my face off" kind of person, you can ask them to crank it up. Most people stick to the standard "Catch Style," which is flavorful but won't ruin your taste buds for the rest of the week.
Sides That Actually Matter
Most seafood places treat sides as an afterthought. "Here is a lukewarm potato." Not here. The Cajun Fries are seasoned well enough that you don't need ketchup. The Coleslaw is vinegar-based, not the creamy, mayo-heavy stuff that turns into a puddle. It provides that necessary acidity to balance out the fried food.
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And then there’s the Corn on the Cob. It’s boiled with the seafood, so it picks up all that spicy, salty goodness from the boil liquid. It’s messy. You’re going to get butter on your chin. Just accept it.
For the Non-Seafood Crowd (The "I'm Just Here for the Vibes" People)
Look, someone always gets dragged to a seafood joint who doesn't actually like seafood. It’s a law of nature. For those folks, the The Catch Oklahoma City menu offers chicken tenders. Are they the star of the show? No. But they’re hand-breaded and actually pretty good. It isn't a "pity item" on the menu. They also have a decent Grilled Chicken Salad if you're trying to be the healthiest person at the table, though you might feel a bit left out when the fried catfish arrives.
Why This Place Works in OKC
The Catch succeeds because it’s consistent. Whether you’re at the North May location or the one on NW Expressway, the quality doesn't really dip. That’s hard to do with seafood in the Midwest. They’ve built a supply chain that keeps the product moving quickly, so nothing sits around.
The atmosphere is "order at the counter and find a seat." It’s casual. You’ll see people in suits next to guys in construction vests. It’s an equalizer. Everyone is just there for the food.
A Note on Pricing and Portions
Seafood is expensive. We know this. But the portions here are massive. A "Regular" basket is usually plenty for one person, and the "Large" is bordering on a challenge. If you’re looking to save a few bucks, the Lunch Specials are the way to go. They usually run until 3:00 PM and offer smaller portions of the hits at a lower price point. It's the best value play on the menu.
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Misconceptions About The Catch
Some people think "quick service" means "low quality." That’s a mistake. They’re fast because they have a system, not because they’re cutting corners. Another misconception is that everything is fried. While the fried stuff is great, the Blackened Salmon and Grilled Tilapia are actually quite good for those looking for a cleaner meal.
You’ve also got to realize that this isn’t a "quiet date night" spot. It’s loud. There’s music, there’s the sound of the fryers, there’s people talking over each other. It’s high energy. If you want a romantic, candlelit seafood dinner, go to The Drake. If you want to eat a pound of shrimp with your hands while listening to 90s hits, come here.
Your Game Plan for the Next Visit
Don't just walk in and order the first thing you see. Try this instead:
- Start with the Boudin Balls. Share them with the table. Or don't. I won't judge.
- Go for a "Pick Two" Combo. This is the secret to the menu. You can mix catfish and shrimp, or oysters and chicken. It gives you variety so you don't get "fry fatigue" from eating too much of the same thing.
- Ask for extra Remoulade. You’re going to want it for the hushpuppies, the fries, and maybe even the fish itself.
- Check the Chalkboard. They often have daily specials or seasonal items like Crawfish Boils when they’re in season. If the crawfish is in, get the crawfish.
The Catch Oklahoma City menu is designed to be accessible. It’s not intimidating. It’s just good, solid Cajun-inspired seafood served in a city that’s grown to love it.
Next Steps for Your Visit
To make the most of your trip, check their social media pages before you go. They often post daily specials that aren't on the permanent menu, especially regarding fresh catches or seasonal boils. If you're planning a large group visit, try to hit the "off-peak" hours between 2:00 PM and 5:00 PM; the dining rooms can get packed quickly during the lunch and dinner rushes, and seating is first-come, first-served. Finally, if you're doing takeout, ask for your fried items "open-faced" in the box to prevent the steam from making the breading soggy on the drive home.