Open a local seafood restaurant's menu and your odds of finding catfish in the "platters" section are pretty good. The fried preparation is most popular, but fried fish can be mundane for foodies like me.

When a Cajun restaurant like Bayou Delight announces it is adding thin-fried catfish to its menu, I take interest ... and action. I had to make the drive down Bayou Black, just outside of Houma, to find out if the thin-fried option is worth getting excited about.

If you've never visited Bayou Delight, nestled on the banks of Bayou Black, the atmosphere alone is worth the trip. The restaurant has live Cajun music on Friday and Saturday nights, and the casual setting makes you feel like you are right at home, fitting for the mostly home-cooked food being served in the dining room.

I took my seat and didn't have to open the menu. I was there for the thin-fried catfish. Had I seen the words "fried chicken" staring back at me, I may have changed my mind. That's for another column, but suffice it to say Bayou Delight has the area's best fried chicken, in my opinion. Along with the fish, I ordered a side of rice dressing.

My simple plate arrived with a generous portion of catfish fillets surrounding a scoop of rice dressing, along with a cup of Bayou Delight's scratch-made tartar sauce. The catfish was thinner than a typical fillet, but I've had really thin-fried catfish in the small fishing village of Manchac, just off I-55. Still, Bayou Delight's version gets the job done, as the ratio of meat to batter is nearly even. This makes for a crunchy bite that allows the batter's rich Cajun seasonings to come through.

Some catfish tastes, well, fishy. That's not the case here. The fish has a distinct seafood flavor, but it's the salty, jazzed up batter that takes the spotlight. Your nose shouldn't be running after eating your last bite, but your palate certainly will be on alert.

While Bayou Delight's thin-fried catfish is just a less meaty version of traditional fried fillets, the restaurant's tartar sauce is to be noted. The sauce is smooth and creamy with a nice hint of Cajun seasonings that gives it a unique flavor and cuts the tartness of the dill. It complements the fish nicely and will pair well with any fried seafood options on the menu.

Onion rings and fries typically accompany fried catfish on a platter, but I opted for the homemade rice dressing. Unlike some moist versions of this dish, Bayou Delight's rice dressing is quite dry and loaded with meat. The rice is firm and plump and avoids becoming too mushy. The meat has a fatty quality that contributes a lot of flavor without being greasy. This rice dressing will never be the star of any plate, but its texture pairs well with fried foods, especially that fried chicken I mentioned earlier.

Has Bayou Delight revolutionized the fried seafood world with its thin-fried catfish? No. But it is a platter worth trying in a local dining room that should pique your interest, especially on Friday and Saturday nights.