A&E

Catch catfish whenever you want at TC’s Rib Crib

Image
Deep-fried catfish with sweet potato fries, collard greens and cornbread.
Photo: Steve Marcus

Kids today have it so easy. When a family of friendly New Orleans natives opened TC’s Rib Crib 14 years ago, catfish fry days only happened on Fridays. Sometimes, if you were lucky and they had leftovers, you could snag some at Saturday brunch; otherwise, it’d be another week until the Mississippi-raised bottom-dwellers made their way back to the Valley.

These days, TC’s catfish has become so popular, it’s a menu mainstay. Anticipation has given way to instant gratification, and having the flaky, fried fillets rolled in a spicy cornmeal blend available daily isn’t a bad thing. Give these crispy critters a good dose of Louisiana Hot Sauce and you’ll be transported to the Gulf Coast.

You can order a catfish three-piece a la carte for $13, but why would you when a couple bucks scores you two sides? I suggest Cousin Joe’s greens— sharp and vinegary collards hinting of swine-y smokiness—and Grandma Georgia’s macaroni and cheese, gooey and greasy as the best versions always are. Wash it all down with TC’s expertly balanced sweet tea—sweet enough to satiate a sugar craving but not so cloying as to send you into a diabetic coma.

Now that the menu has been adjusted, a name change might also be in order. TC’s Catfish Crib has a bit of a ring to it, doesn’t it?

TC’s RIB Crib 3655 S. Durango Drive #18, 702-451-7427. Daily, 11 a.m.-10 p.m.

Tags: Dining, Food
Share
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley
  • Take off your shoes and sit on a giant wooden staircase in the back, or find a spot on a swinging sofa before satisfying your ...

  • Coming soon: a fenced-in side-patio area that could turn into your new favorite outdoor eating space when the calendar turns to fall.

  • “Our main goal isn’t to convert carnivores, but how cool would it be to spark the interest of someone who never experienced how good plants ...

  • Get More Dining Stories
Top of Story