💎 Key Nutrients
What Is CRACKER BARREL, farm raised catfish platter? Origin and Varieties
The CRACKER BARREL farm raised catfish platter is a classic Southern restaurant entrée offered at Cracker Barrel Old Country Store locations across the United States. It features breaded and fried farm‑raised catfish fillets, typically served with traditional sides such as hush puppies, coleslaw, and choice of vegetables or potatoes. Catfish itself refers to a diverse group of freshwater fish known for their whisker‑like barbels. Farm‑raised catfish in the U.S. is usually Channel Catfish (Ictalurus punctatus), a species widely cultivated in ponds across the Southeast due to its firm texture, mild flavor, and adaptability to aquaculture. While wild catfish is caught in rivers and lakes, farm‑raised catfish are bred under controlled conditions, ensuring consistent size and taste. Historically, catfish became popular in Southern cuisine during the 20th century as commercial aquaculture expanded; its mild flavor made it a staple for frying—a quintessential comfort food preparation in American Southern culture. The entrée at Cracker Barrel reflects this tradition: fillets are coated in seasoned cornmeal and deep‑fried, yielding a crispy exterior and tender interior. Variations of catfish preparation exist regionally—grilled, blackened, or even stewed in Creole dishes—but the breaded, deep‑fried version remains a signature comfort dish. While this specific platter doesn’t have botanical varieties like plant foods, catfish species can vary globally, including Blue Catfish and Flathead Catfish, each with slightly different flavor and fat profiles. In restaurants, farm‑raised versions are preferred for uniform taste and lower mercury levels compared with some larger wild fish species. Including farm‑raised catfish in menus appeals to diners seeking protein‑rich meals that align with Southern culinary heritage.
Nutrition Profile: A Detailed Breakdown
The nutrition profile of the CRACKER BARREL farm raised catfish platter reflects both the fish itself and the preparation method. According to USDA data, a typical 178g serving provides 473 calories, mainly from protein (40.8g) and fat (30.3g), with relatively small amounts of carbohydrates (9.45g) and negligible sugars. Protein and Amino Acids: At ~40.8g per serving, protein content is substantial—suited to muscle maintenance, immune function, and satiety. The amino acid profile includes essential amino acids such as leucine, lysine, and valine, which support muscle protein synthesis and metabolic functions. A higher proportion of protein also contributes to a greater thermic effect of food, meaning more calories are burned during digestion. (Care Omnia Fat Composition: The total fat (30.3g) includes saturated fats (~5.8g) and both monounsaturated and polyunsaturated fats. While the frying process increases total fat content compared to grilled fish, catfish naturally provides beneficial polyunsaturated fats, including omega‑3 (such as DHA and EPA in small amounts) that are important for heart and brain health. However, due to frying, the ratio of healthy fats to saturated fats is skewed compared to raw fish. (Care Omnia Micronutrients: This platter supplies potassium (~772.5mg) and vitamin K (~43.97mcg), important for electrolyte balance and blood clotting, respectively. Vitamin B12 is also present in meaningful amounts, supporting nerve function and red blood cell formation. Minerals like phosphorus and magnesium aid bone health and energy metabolism. (My Food Data) Compared with similar restaurant seafood entrées, this catfish platter’s high protein and micronutrient density stand out. However, the breading and frying increase sodium and total fat, which may be less desirable for low‑sodium or low‑fat diets. Compared with unbreaded grilled catfish, this fried version provides more calories and fat but similar levels of essential amino acids and key minerals. Overall, it can be a nutrient‑dense meal within a broader balanced diet.
Evidence‑Based Health Benefits
Consuming fish like catfish provides health benefits supported by research. While specific studies on this restaurant dish are limited, broader evidence on fish consumption applies. 1. High‑Quality Protein for Muscle and Metabolic Health: Fish protein provides all essential amino acids, supporting muscle repair and maintenance. Higher protein intake is linked with improved body composition and satiety, which can be beneficial for weight management. Research on protein intake highlights its role in preserving lean muscle mass during weight loss. 2. Heart Health and Omega‑3s: Fish consumption is associated with cardiovascular benefits, primarily due to polyunsaturated fatty acids (PUFAs), including small amounts of omega‑3 fatty acids like DHA and EPA. While catfish contains lower omega‑3 than oily fish (salmon), any intake contributes to heart health by supporting healthy blood lipids and lowering inflammation. A recent review in Frontiers in Nutrition emphasizes that fish rich in omega‑3 and essential fatty acids contribute to preventing cardiovascular disease and supporting overall health. 3. Cognitive and Mood Support: Diets rich in fish are linked with improved cognitive function and reduced risk of depression, partly due to omega‑3 PUFAs and B vitamins like B12. Vitamin B12, present in catfish, supports nerve function and DNA synthesis. 4. Nutrient Adequacy: Catfish provides key minerals such as phosphorus and potassium, aiding bone mineralization and fluid balance. Potassium, for example, aids in blood pressure regulation, especially when replacing sodium‑rich processed foods in a diet. 5. Low Mercury Exposure: Compared with larger predatory fish, catfish generally has lower mercury levels, making it a safer choice within seafood recommendations by health authorities. Regular fish consumption (2–3 servings per week) is recommended for most adults, balancing nutrient benefits and low contaminant exposure. Taken together, including moderate portions of catfish supports multiple aspects of health, particularly as part of an overall diet rich in varied seafood.
❤️ Health Benefits
Supports muscle maintenance and growth
High‑protein content with essential amino acids promotes muscle protein synthesis and repair.
Evidence: strongContributes to cardiovascular health
Provides polyunsaturated fatty acids and nutrients that support healthy blood lipids.
Evidence: moderate⚖️ Comparisons
Vs. Grilled catfish
Grilled catfish is lower in total and saturated fat than fried catfish platter.
🧊 Storage Guide
❄️
Fridge
3–4 days after cooking
🧊
Freezer
2–3 months
⚠️ Signs of
Spoilage:
- smell: sour or ammonia odor
- visual: slimy texture, discoloration
- texture: sticky or mushy flesh
- when to discard: any off smell or visible mold
👥 Special Considerations
elderly
Why: Protein aids muscle retention; sodium may need monitoring.
Recommendation: Choose lower‑sodium, grilled catfish for heart health.
athletes
Why: Supports recovery and muscle repair.
Recommendation: Good source of protein post‑exercise.
children
Why: High protein supports growth, but high sodium/fat may be excessive.
Recommendation: Serve smaller portions and prefer grilled versions.
pregnancy
Why: Provides protein and B12, but watch sodium and fats.
Recommendation: Occasional intake okay, but limit fried preparations.
breastfeeding
Why: Supports nutrient needs with protein and minerals.
Recommendation: Include as part of balanced diet.
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 piece
(124.00g)
1.00 serving
(178.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 52.3200 | g |
| Energy | 266.0000 | kcal |
| Energy | 1115.0000 | kJ |
| Protein | 22.9400 | g |
| Total lipid (fat) | 17.0500 | g |
| Ash | 2.3800 | g |
| Carbohydrate, by difference | 5.3100 | g |
| Fiber, total dietary | 1.6000 | g |
| Calcium, Ca | 43.0000 | mg |
| Iron, Fe | 0.7100 | mg |
| Magnesium, Mg | 34.0000 | mg |
| Phosphorus, P | 470.0000 | mg |
| Potassium, K | 434.0000 | mg |
| Sodium, Na | 414.0000 | mg |
| Zinc, Zn | 0.9400 | mg |
| Copper, Cu | 0.0480 | mg |
| Manganese, Mn | 0.0750 | mg |
| Selenium, Se | 0.0000 | µg |
| Thiamin | 0.1120 | mg |
| Riboflavin | 0.0900 | mg |
| Niacin | 3.0600 | mg |
| Pantothenic acid | 0.6100 | mg |
| Vitamin B-6 | 0.1820 | mg |
| Vitamin B-12 | 3.1000 | µg |
| Vitamin A, RAE | 0.0000 | µg |
| Retinol | 0.0000 | µg |
| Vitamin A, IU | 0.0000 | IU |
| Vitamin K (phylloquinone) | 24.7000 | µg |
| Vitamin K (Dihydrophylloquinone) | 0.0000 | µg |
| Vitamin K (Menaquinone-4) | 0.0000 | µg |
| Fatty acids, total saturated | 3.2490 | g |
| SFA 8:0 | 0.0070 | g |
| SFA 10:0 | 0.0050 | g |
| SFA 12:0 | 0.0120 | g |
| SFA 14:0 | 0.0490 | g |
| SFA 15:0 | 0.0060 | g |
| SFA 16:0 | 2.0270 | g |
| SFA 17:0 | 0.0180 | g |
| SFA 18:0 | 1.0030 | g |
| SFA 20:0 | 0.0510 | g |
| SFA 22:0 | 0.0480 | g |
| SFA 24:0 | 0.0200 | g |
| Fatty acids, total monounsaturated | 4.5770 | g |
| MUFA 14:1 | 0.0010 | g |
| MUFA 15:1 | 0.0000 | g |
| MUFA 16:1 | 0.0840 | g |
| MUFA 16:1 c | 0.0810 | g |
| MUFA 17:1 | 0.0000 | g |
| MUFA 18:1 | 4.3540 | g |
| MUFA 18:1 c | 4.2670 | g |
| MUFA 20:1 | 0.1290 | g |
| MUFA 22:1 | 0.0060 | g |
| MUFA 22:1 c | 0.0060 | g |
| MUFA 24:1 c | 0.0040 | g |
| Fatty acids, total polyunsaturated | 7.6120 | g |
| PUFA 18:2 | 6.6620 | g |
| PUFA 18:2 n-6 c,c | 6.5320 | g |
| PUFA 18:2 CLAs | 0.0280 | g |
| PUFA 18:3 | 0.6920 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.6790 | g |
| PUFA 18:3 n-6 c,c,c | 0.0130 | g |
| PUFA 18:4 | 0.0030 | g |
| PUFA 20:2 n-6 c,c | 0.0330 | g |
| PUFA 20:3 | 0.0490 | g |
| PUFA 20:3 n-3 | 0.0030 | g |
| PUFA 20:3 n-6 | 0.0460 | g |
| PUFA 20:4 | 0.0610 | g |
| PUFA 20:5 n-3 (EPA) | 0.0110 | g |
| PUFA 22:4 | 0.0160 | g |
| PUFA 22:5 n-3 (DPA) | 0.0150 | g |
| PUFA 22:6 n-3 (DHA) | 0.0670 | g |
| Fatty acids, total trans | 0.1930 | g |
| Fatty acids, total trans-monoenoic | 0.0900 | g |
| TFA 16:1 t | 0.0030 | g |
| TFA 18:1 t | 0.0870 | g |
| TFA 22:1 t | 0.0000 | g |
| TFA 18:2 t not further defined | 0.1020 | g |
| Fatty acids, total trans-polyenoic | 0.1020 | g |
| Cholesterol | 67.0000 | mg |
| Tryptophan | 0.2500 | g |
| Threonine | 1.0500 | g |
| Isoleucine | 1.1000 | g |
| Leucine | 1.9200 | g |
| Lysine | 2.2000 | g |
| Methionine | 0.6600 | g |
| Cystine | 0.2300 | g |
| Phenylalanine | 0.9500 | g |
| Tyrosine | 0.7300 | g |
| Valine | 2.0500 | g |
| Arginine | 1.4600 | g |
| Histidine | 0.5100 | g |
| Alanine | 1.3600 | g |
| Aspartic acid | 2.3600 | g |
| Glutamic acid | 3.6100 | g |
| Glycine | 1.1400 | g |
| Proline | 0.9100 | g |
| Serine | 0.9400 | g |
Source: USDA FoodData Central (FDC ID: 168075)
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