There’s something special about a dish that feels straight out of the Deep South, and Catfish Allison is exactly that. The first time I made it was during a family movie night when we watched O Brother, Where Art Thou? — a nod to Mississippi, where this dish originated. It’s a recipe that combines the mild, tender sweetness of catfish with a buttery, Parmesan-packed sauce that bakes into pure comfort.
Since then, this baked version has become a regular in my kitchen. It’s rich, savory, and so simple to prepare — the kind of recipe that makes you feel like you’re sitting in a cozy Mississippi diner without leaving your home.
Why You’ll Love This Recipe
What makes Catfish Allison such a keeper is the perfect balance of flavor and texture. The catfish stays tender and flaky while the buttery sauce melts into every bite, bringing sharp Parmesan, a hint of Worcestershire, and just enough heat from the hot sauce to keep things interesting.
This dish also fits into busy weeknights because it requires very little prep and just about 20 minutes in the oven. It feels indulgent, but it’s the kind of simple, satisfying dinner you’ll want to make over and over again.
Tips and Tricks
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Pat the fish dry first – This helps the sauce stick better and keeps the fish from steaming in the oven.
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Don’t skip the hot sauce – It won’t make the dish spicy, but it adds just enough depth to balance the richness.
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Broil for a golden top – After baking, a quick minute under the broiler creates that perfect golden-brown crust.
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Fresh catfish is best – Frozen fillets work fine, but if you can find fresh, you’ll really taste the difference.
Make-Ahead Tips
You can mix the buttery Parmesan sauce a day in advance and keep it in the fridge. When you’re ready to cook, just spread it over the catfish and bake. It’s a great way to cut down on prep time on busy evenings.
Serving Suggestions
Catfish Allison is one of those dishes that calls for classic Southern sides. I love serving it with creamy mashed potatoes or fluffy yellow rice, green beans, and maybe even a side of hush puppies if I’m feeling nostalgic.
And here’s a little tip: spoon some of that extra buttery sauce over your potatoes or rice. It’s rich, savory, and downright irresistible.
Storage
If you happen to have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in the oven to keep the fish tender. The sauce will re-melt beautifully, and the flavors will taste even better the next day.
FAQs
Can I use another type of fish?
Yes! Tilapia or even haddock works well with the same buttery Parmesan topping.
Can I lighten this recipe?
You can cut the butter in half and use light mayonnaise, but the dish won’t be quite as rich.
How do I know the fish is done?
The catfish should flake easily with a fork and turn opaque. Overbaking can dry it out, so check it around the 20-minute mark.
Can I make it spicier?
Absolutely. Just add a few extra dashes of hot sauce or a sprinkle of cayenne to the sauce.
Catfish Alison
Bring a taste of Mississippi to your table with Catfish Alison — tender catfish fillets smothered in a rich, buttery Parmesan sauce, baked until golden and perfectly flaky.
Ingredients
For the Catfish
- 4 (6 oz) catfish fillets (fresh preferred, or thawed and patted dry if frozen)
- ¼ tsp salt
- ¼ tsp black pepper
For the Buttery Parmesan Sauce
- 1 cup Parmesan cheese, grated
- ½ cup mayonnaise
- ¼ cup unsalted butter, softened
- 3 green onions, sliced
- ½ tsp Worcestershire sauce
- ½ tsp Tabasco (or your favorite hot sauce)
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350°F. Line a broiler-safe baking dish with nonstick foil or coat it lightly with cooking spray.
- In a small bowl, mix together the Parmesan, mayonnaise, softened butter, green onions, Worcestershire sauce, Tabasco, salt, and pepper until creamy and well combined.
- Pat the catfish fillets dry with paper towels. Season both sides lightly with salt and pepper, then arrange the fillets in the prepared dish. Spread the buttery Parmesan sauce evenly over each piece of fish.
- Bake for 20–25 minutes, until the fish flakes easily with a fork and the sauce turns lightly golden. For a deeper color and richer flavor, switch to the broiler for a minute or two to brown the top — just keep a close eye so it doesn’t burn.
- Serve immediately with your favorite Southern sides for a true Mississippi-inspired meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 399Total Fat 39gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 23gCholesterol 64mgSodium 942mgCarbohydrates 5gFiber 0gSugar 1gProtein 8g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Catfish Allison recipe is Southern comfort at its finest — simple ingredients, big flavor, and a touch of nostalgia in every bite. Whether you’re making it for a quiet weeknight dinner or to share with family, it’s the kind of dish that makes everyone feel at home.
Next time you spot fresh catfish at the market, grab a few fillets and give this recipe a try. One bite, and you’ll see why it’s been a Mississippi favorite for decades.
