Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.
Texas Roadhouse Copycat Recipe
8 catfish fillets
2 cups buttermilk
5 1/2 cups cornmeal
2 tablespoons black pepper
2 tablespoons salt
Soybean or peanut oil for frying
Thaw catfish fillets in the refrigerator. Skip this step if the catfish is fresh. Pour oil into a dutch oven or fryer. The oil should be two inches deep. Bring to a boil. It should be approximately 325 degrees. Combine pepper, salt and cornmeal in a bowl large enough for dredging catfish fillets. Pour buttermilk in a separate bowl. Dip catfish into buttermilk, making certain each side is covered. Press catfish into seasoned cornmeal mixture, then flip and coat the second side. Place catfish on a plate. Repeat dredging process with the remaining catfish fillets. Lower a breaded catfish fillet into hot oil with tongs. Cook each fillet for about 8 minutes, or until the catfish floats to the top and features a golden hue. Serve immediately.