Long's Fish Camp
Down-home good catfish'
By By Penny Randall / staff writer
March 24, 2004
Before you have time to look at the menu at Long's Fish Camp, someone places a large bowl of homemade cole slaw on your table.
The cole slaw is the restaurant's speciality and has been made the same way for 36 years with a secret recipe only a few people know.
The recipe was created by Mary B. Long and passed down to current owner Troy Smith, who bought the fish camp in 1999.
That was five years ago, and Long was 84 years old.
But in 1999 while on vacation in Pensacola, Fla., Smith got a call from Long, who said she was ready to sell.
You seat yourself at Long's but finding a picnic table with a green checkered table cloth isn't that easy. For the four days each week it's open Thursday through Sunday people steadily stream through the eatery's screen door.
The menu at Long's Fish Camp has changed little over years. It's simple, and customers seem to like it that way.
Catfish is served deep-fried Southern style.
The most popular item is the all-you-can-eat whole catfish plate, which comes with french fries, cole slaw and hushpuppies. Fish also is served in filets or grilled on request.
Other seafood items include fried shrimp, boiled shrimp and fried oysters. The seafood platter comes with a sampling of fish, shrimp and oysters.
If you don't like seafood, then try one of the restaurant's steaks: T-bones, hamburgers and sirloins are all cooked to order. Drinks and desserts are just as simple: Tea, coffee and soft drinks along with lemon pie are what you get.
There are a few new items. Fried crawfish tails and jalapeo hushpuppies are served upon request.
Smith attributes much of the restaurant's success to its longtime employees. Molly Thompson has been a waitress at Long's for 18 years and "Red" Wilkins, a 28-year employee, is a fixture behind the cash register.
Smith describes Long's Fish Camp as a place to relax. Even actress Sela Ward and radio personality Paul Ott frequent the restaurant.
