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Today is September 27, 2022

Catfish Allison

Fish and Seafood


6 to 8 U.S. farm-raised catfish fillets
1/2 tsp. salt
1/2 tsp. black pepper
1 lemon, sliced

Allison Butter:
1 cup grated Parmesan cheese
1 stick butter (no substitute), softened
6 Tbsp. mayonnaise
1/2 tsp. Worcestershire
1/2 tsp. Tabasco
6 green onions, chopped very fine


Poach catfish fillets 4 to 5 minutes in a large skillet in lightly simmering water (enough to cover fish) with salt, black pepper and lemon slices. Gently lift fillets from water and set aside to drain. (Fillets can be refrigerated overnight before serving.) For Allison Butter, place cheese, butter, mayonnaise, Worcestershire and Tabasco in a mixing bowl and blend thoroughly. Gently stir in green onions by hand. (Can be made 2 weeks ahead and kept refrigerated. Soften a little before using.) For individual servings, place fillets in au gratin dishes; cover with 2 tablespoons Allison Butter. Place dishes under hot broiler and brown deeply for more flavor. Serves 6 to 8.


From “The Crown of Southern Cooking: Recipes from the Birthplace of the Blues,” by Evelyn Roughton

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