Unearth The Voyage
Every third Friday of the month, cars start lining up along a country road in Inola, Oklahoma, hours before the doors even open. People drive from all over the state, and some from neighboring states, just to get a taste of what many call the best fried catfish they’ve ever had.
The secret isn’t just in the cooking, though that crispy, perfectly seasoned batter certainly helps. It’s that the fish swimming in nearby ponds one day become dinner the next, making this as fresh as it gets.
This once-a-month tradition has turned a working fish farm into a destination that locals mark on their calendars and newcomers discover through word of mouth that spreads faster than butter on hot cornbread.
A Working Fish Farm Turned Friday Night Tradition
The place I’m talking about sits at 25353 S 4230 Rd in Inola, Oklahoma, tucked away where rolling hills meet working farmland. Moore’s Fish Farm started as exactly what the name suggests: a commercial operation raising catfish, bass, and bluegill for stocking ponds across the region.
Brandon Moore and his family didn’t set out to become restaurateurs. They were fish farmers first, selling their catch to folks looking to populate their own ponds.
But somewhere along the way, someone had the brilliant idea to fry up what they were raising and invite people to dinner. What began as a small gathering grew into something much bigger, a monthly event that now draws crowds from across Oklahoma and beyond.
The restaurant itself keeps things refreshingly simple. Folding tables and chairs fill a space that feels more like a community hall than a fancy dining room, and that’s exactly the charm.
Nobody comes here for white tablecloths or mood lighting. They come for food that tastes like it was made by people who actually care, served in an atmosphere where everyone feels welcome regardless of whether they’re wearing boots or dress shoes.
Catfish So Fresh It Was Swimming Yesterday
When people say the catfish here is fresh, they mean it literally. The fish served on those third Friday nights come straight from the ponds you can see from the dining area.
This isn’t frozen seafood shipped from who knows where. These catfish were raised right here, fed properly, and harvested at just the right size for perfect frying.
The batter deserves its own paragraph because it’s what sets this fish apart from every other fish fry in the state. It’s crispy without being greasy, seasoned with spices that complement rather than overpower the delicate fish inside.
Each piece comes out golden brown, and when you bite through that crunch, the catfish inside is tender, flaky, and remarkably clean-tasting. There’s no muddy flavor that sometimes plagues farm-raised catfish elsewhere.
I’ve heard more than one person claim this is the best fried fish they’ve found anywhere in Oklahoma, and after trying it myself, I understand why. The combination of quality fish raised on-site and cooking technique passed down through family tradition creates something special that keeps people coming back month after month.
The All-You-Can-Eat Buffet That Never Runs Empty
Walking through the buffet line here feels like attending the best family reunion you’ve ever been to. The spread goes way beyond just fish, though that’s certainly the star.
Alongside those golden catfish fillets, you’ll find smoked bologna that’s thick-cut and caramelized at the edges, pulled pork that falls apart at the touch of a fork, and spicy sausage that adds a kick to your plate. The sides read like a greatest hits of comfort food: creamy mashed potatoes, crispy french fries, buttery corn, baked beans with just the right amount of sweetness, tangy coleslaw, and potato salad made with real potatoes.
Then there are the hush puppies, those little balls of fried cornmeal perfection that somehow taste even better when they’re slightly over-fried and extra crunchy. Fresh cornbread sits nearby, ready to soak up any sauce or juice left on your plate.
The remarkable thing about this buffet is that it never seems to run low. The staff keeps everything stocked throughout the evening, so whether you arrive early or later in the service, you’ll find the same abundant selection waiting for you.
Dessert Selection That Rivals the Main Course
Just when you think you’ve reached your limit after plates of catfish and sides, you catch sight of the dessert table. Save room, because this spread deserves attention.
The selection changes somewhat from month to month, but there’s always an impressive variety that would make any church potluck jealous. Cherry cobbler topped with coconut and pecans stands out as a specialty, the kind of dessert that makes you reconsider your decision to have seconds on the main course.
Pies, cakes, and other sweet treats line the table, offering everything from traditional favorites to more creative combinations. Some desserts are homemade, while others come from local bakeries, but all of them disappear quickly once word spreads through the dining room about what’s available.
The best strategy I’ve learned is to scout the dessert table early, even before you fill your dinner plate. That way you know what’s coming and can plan your eating accordingly.
Otherwise, you might find yourself uncomfortably full when you finally spot that perfect slice of pie calling your name from across the room.
The Line That Moves Faster Than You’d Think
Seeing the line of cars and people waiting outside can be intimidating at first. I won’t lie, the crowds show up early and they show up ready to eat.
But here’s what surprised me: despite the number of people, the operation runs smoother than many restaurants with far fewer customers. The family has refined their system over years of monthly fish fries, and it shows.
They implemented a number system a couple years back that helps manage seating more efficiently. When you arrive, you get a number, then wait your turn to pay and enter the buffet line.
One person manages this system, keeping track of available tables and calling numbers as space opens up. It’s not fancy, but it works far better than the free-for-all that existed before.
Most people report waiting 30 to 45 minutes when they arrive after opening time, though that time passes quickly when you’re chatting with other folks in line who’ve become regulars over the years. The real secret is arriving before they open at 5 PM if you want to skip most of the wait.
Views of Working Fish Ponds and Wildlife
One unexpected bonus of eating here is the scenery. While you’re enjoying your meal, you can look out at the working fish ponds that supply the restaurant.
These aren’t decorative water features. They’re actual commercial ponds where catfish, bass, and bluegill grow before being sold to customers or served at the monthly dinners.
The ponds attract all kinds of wildlife, especially birds that have figured out this is a reliable food source. Herons, egrets, and various waterfowl make regular appearances, creating a peaceful backdrop that’s worlds away from typical restaurant views of parking lots or busy streets.
During warmer months, you might spot fish breaking the surface or see the ripples they create as they move through the water. It’s a reminder of exactly where your dinner came from and how short the journey was from pond to plate.
The surrounding countryside rolls gently in all directions, with pastures and trees creating that quintessential Oklahoma landscape that city folks drive hours to experience. It’s the kind of setting that makes you slow down and appreciate simple pleasures like good food and peaceful surroundings.
A Once-a-Month Tradition Worth Marking Your Calendar
Here’s the catch about Moore’s Fish Farm: you can’t just show up whenever you want a fish dinner. The restaurant only opens one weekend each month, specifically the third Friday and sometimes Saturday.
This limited schedule is part of what makes it special. The family still runs a working fish farm the rest of the time, selling to customers who need to stock their ponds or delivering fish across the region.
The monthly fish fry is almost a bonus, something they do because they love bringing people together over good food. But that limited availability also means you need to plan ahead.
Regulars mark their calendars at the beginning of each year, blocking out those third weekends so they don’t accidentally schedule something else. Some families have made it a monthly tradition, gathering the same group of friends or relatives each time to catch up over catfish and cobbler.
The restaurant’s Facebook page and website post the schedule in advance, along with any special announcements or changes. I recommend checking before you make the drive, especially if you’re coming from far away, just to confirm they’re open that particular month.
Prices That Won’t Empty Your Wallet
Quality this high usually comes with a price tag to match, but Moore’s Fish Farm bucks that trend completely. The all-you-can-eat buffet costs less than what you’d pay for a single entree at many chain restaurants.
For roughly the price of a fast food meal for two, you get unlimited access to fresh catfish, smoked meats, a full spread of sides, and all those desserts. It’s the kind of value that seems almost too good to be true until you remember this is a family operation without the overhead of a traditional restaurant.
They’re not paying rent in a commercial district or employing a large staff year-round. The fish comes from their own ponds, eliminating middleman costs and ensuring they can pass savings along to customers.
This pricing philosophy is part of what makes the monthly fish fries accessible to everyone, from young families on tight budgets to retirees on fixed incomes. You’ll see all types of people here because everyone can afford to come.
That democratic approach to dining creates a welcoming atmosphere where folks from different backgrounds share tables and strike up conversations over their mutual appreciation for good catfish.
Friendly Service and Community Atmosphere
The people running this operation treat every customer like they’re guests in their home, probably because, in a way, you are. This is a family business through and through, and that personal touch shows in every interaction.
Staff members are quick with a smile and genuinely interested in making sure you’re enjoying your meal. They’ll chat about the fish, offer recommendations on what’s particularly good that evening, or just make friendly small talk while keeping the buffet stocked.
There’s no pretension here, no trying to impress anyone with fancy service techniques. Just honest hospitality from people who take pride in what they do.
The casual atmosphere extends to the other diners as well. It’s not unusual to strike up conversations with people at neighboring tables, swapping stories about how you discovered the place or comparing notes on favorite items from the buffet.
Regulars greet each other like old friends, because after attending these monthly dinners for years, that’s exactly what they’ve become. That sense of community is something you can’t manufacture or fake, and it’s become as much a part of the Moore’s Fish Farm experience as the catfish itself.
