By Ginna Parsons/NEMS Daily Journal
Last week, my co-worker M. Scott Morris was in Indianola doing some interviews, and when he got back in the office the next day, he told me about the most fabulous catfish meal he’d had there.
He said the dish tasted light, even though it might have had some calories, and it was served with old-fashioned slow-cooked green beans and a fruit salad.
He even remembered the name of the dish: Catfish Allison.
I remembered a dish by that name in a cookbook I inherited when I became the food editor more than 10 years ago. I pulled the cookbook down and flipped right to the recipe for Catfish Allison and showed it to Scott. He said the recipe looked like what his meal had tasted like.
On Monday, I pulled the cookbook off the shelf again, intending to put the recipe for Catfish Allison in this column. I opened the cookbook to the copyright page and noticed it was published in Indianola by the owners of a restaurant there called The Crown.
I asked Scott if he remembered the name of the restaurant where he’d eaten and he replied, “The Crown.”
So here it is: the authentic recipe for Catfish Allison from The Crown. I can’t wait to make it at home, but I may go easy on the butter and cheese and use Hellman’s Light Mayo.
1 cup grated Parmesan cheese
1 stick butter or margarine, softened
6 tablespoons mayonnaise
6 green onions, chopped fine
1⁄2 teaspoon Worcestershire sauce
Generous dash Tabasco
6 to 8 catfish fillets
Place cheese, butter, mayonnaise, onion, Worcestershire and Tabasco in a bowl and mix thoroughly. Butter mixture may be made 24 hours ahead and kept refrigerated.
Poach the catfish fillets in lightly simmering water for 4 to 5 minutes. Gently lift the fillets from the water and set aside to drain.
For individual servings, place the fillets in au gratin dishes and cover with 2 tablespoons of the cheese mixture. Broil for 2 to 3 minutes until the cheese mixture browns.
Without individual dishes, place fillets on a lightly greased baking dish. Cover each fillet with the cheese mixture and brown under the broiler. Carefully lift the fillets from the dish onto the plates and spoon some of the pan juices over each serving.
Serves 6 to 8.
Ginna Parsons is the Daily Journal’s food/home/garden editor.