Catfish Allison Recipe - A Delicious American Classic

Catfish Allison

Catfish Allison Recipe - A Delicious American Classic
Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6


Catfish Allison
Catfish Allison

Catfish Allison is a delicious and flavorful dish that features U.S. farm-raised catfish fillets topped with a cheesy and savory mixture. This recipe is perfect for a special dinner or a family meal.


Catfish Allison is named after Allison, a popular dish in the southern United States. It is believed to have originated in Louisiana, where catfish is a staple in the local cuisine. The dish has since become a favorite in many households across the country.


How to prepare

  1. In a bowl, combine cheese, butter, mayonnaise, green onions, Worcestershire sauce, and Tabasco sauce. Mix thoroughly. The cheese mixture can be prepared in advance and refrigerated for up to 24 hours. Before using, allow it to soften at room temperature.
  2. Preheat the broiler.
  3. In a skillet, bring lightly simmering water to a gentle boil. Poach the catfish fillets, two or three at a time, for 4 to 5 minutes. Carefully lift the fillets from the water using a slotted spatula and place them on a plate to drain.
  4. Arrange the fillets in individual au gratin dishes or in a baking pan large enough to hold them in a single layer. Spread 2 tbsp of the cheese mixture over each fillet.
  5. Broil the fillets for 2 or 3 minutes, or until the cheese mixture browns and the fish flakes easily when tested with a fork. If using a baking pan, carefully lift the fillets from the pan and place them on serving plates. Spoon some of the pan juices over each serving.


  • Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
  • Add some chopped fresh herbs, such as parsley or dill, to the cheese mixture for extra flavor.

Cooking Tips & Tricks

Make sure to poach the catfish fillets gently to ensure they remain tender and moist.

- Allow the cheese mixture to soften at room temperature before spreading it over the fillets.

- Keep an eye on the fillets while broiling to prevent them from burning.

Serving Suggestions

Catfish Allison can be served with a side of steamed vegetables, rice, or a fresh salad.

Cooking Techniques

Poaching the catfish fillets helps to keep them moist and tender.

- Broiling the fillets gives them a crispy and golden-brown crust.

Ingredient Substitutions

You can use grated cheddar or mozzarella cheese instead of parmesan.

- Butter can be used instead of margarine.

Make Ahead Tips

The cheese mixture can be prepared in advance and refrigerated for up to 24 hours before using.

Presentation Ideas

Serve Catfish Allison in individual au gratin dishes for an elegant presentation.

Pairing Recommendations

Catfish Allison pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Leftover Catfish Allison can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Catfish Allison contains approximately 300 calories.


Each serving of Catfish Allison contains approximately 2 grams of carbohydrates.


Each serving of Catfish Allison contains approximately 20 grams of fats.


Each serving of Catfish Allison contains approximately 25 grams of proteins.

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus.


This recipe contains dairy (cheese), eggs (mayonnaise), and fish (catfish). It may not be suitable for individuals with allergies to these ingredients.


Catfish Allison is a high-protein dish that is relatively low in carbohydrates. It is a good source of healthy fats and essential vitamins and minerals.


Catfish Allison is a delicious and easy-to-make dish that is perfect for a special dinner or a family meal. With its cheesy topping and tender catfish fillets, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Catfish Allison. It was a warm summer day, and I had decided to visit my dear friend, Mrs. Jenkins, who was known for her delicious Southern cooking. As soon as I walked into her kitchen, I was greeted by the inviting aroma of herbs and spices.

Mrs. Jenkins was busy preparing dinner for her family, and I couldn't help but watch in awe as she expertly seasoned the catfish fillets with a blend of Cajun spices. She explained to me that this recipe was a family favorite, passed down through generations. As I watched her cook, I knew that I had to learn how to make Catfish Allison myself.

Mrs. Jenkins graciously agreed to teach me her recipe, and we spent the afternoon cooking together. She showed me how to marinate the catfish in a mixture of buttermilk, hot sauce, and spices, allowing the flavors to meld together. As we chatted and cooked, Mrs. Jenkins shared stories of her childhood in Louisiana, where her grandmother had first taught her how to make Catfish Allison.

I listened intently as Mrs. Jenkins explained the importance of using fresh ingredients and taking the time to let the catfish soak up the flavors of the marinade. She showed me how to dredge the catfish in a mixture of cornmeal and flour, creating a crispy crust that would complement the tender fish perfectly.

As we fried the catfish in a cast-iron skillet, the sizzle of the hot oil filled the kitchen with a mouthwatering aroma. Mrs. Jenkins taught me how to tell when the catfish was perfectly cooked, with a golden brown crust and flaky flesh. She emphasized the importance of patience and attention to detail, ensuring that each fillet was cooked to perfection.

Finally, it was time to plate our Catfish Allison. Mrs. Jenkins showed me how to arrange the catfish fillets on a platter, garnishing them with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. The vibrant colors and fragrant aromas of the dish were a feast for the senses, and I couldn't wait to taste the fruits of our labor.

As we sat down to enjoy our meal, Mrs. Jenkins shared more stories of her family and the traditions that had shaped her love of cooking. She spoke fondly of her grandmother, who had taught her the importance of sharing meals with loved ones and passing down recipes from generation to generation.

As I took my first bite of Catfish Allison, I was transported to a world of flavor and tradition. The tender catfish melted in my mouth, while the crispy crust added a satisfying crunch. The spices and seasonings danced on my taste buds, creating a symphony of flavors that I would never forget.

In that moment, I realized the power of food to connect us to our past and bring us closer to those we love. Mrs. Jenkins had not only taught me how to make Catfish Allison, but she had also shared a piece of her heritage and her heart. I knew that this recipe would hold a special place in my own culinary repertoire, a reminder of the joy and camaraderie that comes from cooking with someone you care about.

As I finished my meal and thanked Mrs. Jenkins for her generosity and wisdom, I knew that I would always cherish the memory of learning to make Catfish Allison with her. The recipe may have come from her family, but now it was a part of mine as well, a delicious reminder of the bonds that unite us through food and tradition.


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