In Red Oak (a 20-ish minute drive south of Dallas down Interstate 35), you’ll find a small family-run outfit tucked away next to a barber shop specializing in Louisiana-style fried catfish. Blink when you drive by, and you’ll miss it.
Best Thing Flopping doles out some seriously mean fried catfish here. Which, considering the lineage, should come as no surprise.
Tracing the roots of Best Thing Flopping takes us all the way back to Louis “Jack” Carroll, who founded Louisiana Fried Catfish in 1980. The Highland Hills location was legendary.
Carroll’s daughter, Armentha “Peaches” Carroll, took over and managed it until 1994, along with her husband, Johnny Johnson. Peaches would go on to open another location in Duncanville, naming it Peaches Louisiana Fried Catfish and Chicken, which was eventually passed on to Andre Baker (the location today is Louisiana Fried Catfish and Chicken).
So, where does Best Thing Flopping fit into this? LaChristopher “Chris” Carroll, the grandson of the man who started it all (Louis Carroll), owns Best Thing Flopping.
Fried catfish, Louisiana-style, runs deep in this family's blood. And what exactly is Louisiana-style fried catfish? It’s catfish typically soaked in buttermilk, breaded in creole or Cajun seasoned cornmeal, and deep-fried until golden. Sounds simple, but there’s a magic touch to it all that separates mediocre fried catfish from top-shelf fried catfish.
Browse some of the online reviews, and it’s clear they’re pros at the craft here.
“The catfish is real catfish, not Swai. And it’s seasoned and cooked to perfection.” – Cedric CUsing quotes from online reviews risks sounding like an advertisement or a restaurant press release, but we’re giving you a glimpse into why there’s competitive jostling for parking spots at Best Thing Flopping. Yes, we take our fried catfish seriously in the south.
“I heard good things about Best Thing Flopping, and it’s all true.” – Sharron D
“Absolutely the best REAL catfish in DFW. It’s worth the fight for a parking space.” – NeKey J
“I can’t lie; being born and raised in Dallas, I’ve had my fair share of catfish around the city, and this is top-ranked. Seasoned well, fried amazingly, and the flavor is unmatched.” – Mike C
“Listen…please run and don’t walk to this establishment for your fried catfish fill. I live in Cedar Hill, and I’ll gladly bypass Royal’s and The Catfish Connection to drive the extra 10 miles for this delicious, crispy catfish. Please keep serving the community fresh and perfectly fried and seasoned fish!” – Naturally Me
“Perfectly seasoned and cooked to perfection.” – Pamela S
“You must try it for yourself. Catfish and fries, seasoned and cooked to perfection.” – Karrie D
True to form, there was just one parking spot left when we arrived to pick up our order (you can dine in, but Best Thing Flopping leans more towards a to-go establishment). We ordered the catfish strips and shrimp combo ($23). All orders are cooked to order and served with fries, bread, pickles and peppers. The to-go box we were handed was ready to burst at the seams – they definitely don’t skimp on portions here. A single order fed three of us (and we still had leftovers).
We won't be able to describe the catfish better than the quotes above, so we won't try. Just know that it’s damn good Southern fried catfish (and the fried shrimp was legit, too). Even the fries, which we typically don’t get overly excited about, were awesome (they were super crunchy and had the perfect tinge of grease).
It’s easy to see why parking lot real estate at Best Thing Flopping can be limited.
They have combos that feature fillets and shrimp or links, as well as catfish nuggets and strip combos. Or you can get baskets with either catfish strips, catfish nuggets, shrimp, or links. Fillets or regular bone-in catfish are available (add $2 for fishtails). For the full menu and daily specials, check out their Facebook page
Best Thing Flopping, 2506 Ovilla Road, Ste. C, Red Oak. Monday – Thursday, 11 a.m. – 8 p.m.; Friday – Saturday, 11 a.m. – 9 p.m.
