Fried catfish plates are a classic margin maker. They only stay profitable when fillet weight and fry oil are controlled.
This guide shows how to cost catfish plates by fillet ounces, breading yield, and side portions.
Quick Summary
- Plate cost = catfish + breading + fry oil + sides + sauce + packaging
- Weigh fillets before breading
- Track fry oil usage per batch
- Sides need their own portion standards
Where Catfish Margins Leak
- Fillet weights vary by cook
- Breading is free-poured
- Fry oil is never costed
- Sides are over-scooped
Fried Catfish Cost Formula
Plate cost = Fillet + Breading + Fry oil + Sides + Sauce + Packaging
Food cost % = Plate cost / Menu priceExample Plate (Sample)
- Catfish fillet: 7 oz cooked
- Breading: 1.5 oz
- Fry oil: per-batch allocation
- Sides: fries + slaw
If the plate costs $3.20 and you target 28% food cost:
Menu price = 3.20 / 0.28 = $11.43Round to a clean price point after you confirm your floor price.
Portion Standards to Lock In
- Fillet cooked ounces per plate
- Breading scoop size
- Fry oil allocation per batch
- Side scoop sizes
Catfish Pricing Checklist
- Fillets are weighed every shift
- Breading is pre-measured
- Fry oil is allocated per batch
- Sides are portioned consistently
Do This Now
- Weigh and record 3 portions of your main ingredient
- Calculate the cost per portion using your supplier invoice
- Set a portion standard and train your team
- Review your current menu price against 28-35% food cost target
- Update your pricing if food cost is above 35%
- Schedule a monthly cost review with your team