Certainly! Here’s an elaborate breakdown of the “Catfish a la Shannon” recipe with all its details:
Catfish a la Shannon
Description
This dish, inspired by the original “Catfish Allison” from The Catfish Cookbook, offers a luxurious and filling meal perfect for those who enjoy a rich and satisfying seafood experience. While the exact origins of the recipe and its creator, Allison, remain somewhat elusive, the revamped version presented here is an homage to the creativity and simplicity of classic Southern cuisine. Served with steamed asparagus and new potatoes, “Catfish a la Shannon” promises a delightful culinary treat that can be prepared quickly and easily.
Recipe Category
Catfish
Keywords
- Very Low Carbs
- Broil/Grill
- < 15 Mins
- Oven
- Easy
- Inexpensive
Ingredients
- Parmesan Cheese: 1 cup, freshly grated
- Butter: ½ cup, unsalted and softened
- Scallions: 6, finely chopped
- Worcestershire Sauce: 6 tablespoons
- Catfish Fillets: 6 – 8 fillets, fresh and cleaned
- Tabasco Sauce: ½ teaspoon (adjust to taste)
Nutritional Information (Per Serving)
- Calories: 477.3
- Fat Content: 37.1g
- Saturated Fat Content: 16.2g
- Cholesterol Content: 135.3mg
- Sodium Content: 574.6mg
- Carbohydrate Content: 3.2g
- Fiber Content: 0.4g
- Sugar Content: 1.2g
- Protein Content: 31.7g
Servings
6 servings
Estimated Cook Time
5 minutes
Estimated Prep Time
5 minutes
Total Time
10 minutes
Instructions
-
Prepare the Mixture:
- In a mixing bowl, combine 1 cup of freshly grated parmesan cheese, ½ cup of softened unsalted butter, 6 finely chopped scallions, 6 tablespoons of Worcestershire sauce, and ½ teaspoon of Tabasco sauce. Mix thoroughly until a well-blended paste forms.
-
Poach the Catfish:
- In a skillet, bring water to a light simmer. Poach the 6 – 8 catfish fillets in the simmering water for about 4-5 minutes. The catfish should be just cooked through but not overdone.
-
Transfer to Baking Dish:
- Using a slotted spoon, carefully lift the poached catfish fillets from the skillet and transfer them to a baking dish or, if preferred, 6 individual casserole dishes.
-
Top with Mixture:
- Evenly spread the parmesan and butter mixture over the top of each catfish fillet. If using individual casserole dishes, divide the mixture equally among the fillets to ensure each piece is generously coated.
-
Broil:
- Preheat the broiler. Place the baking dish or individual casserole dishes under the broiler for about 3 minutes, or until the topping is lightly browned and bubbly.
-
Serve:
- Serve the catfish immediately, spooning over any juices from the dish. If using individual casserole dishes, serve directly in the dish for an elegant presentation.
Serving Suggestions
Pair this decadent catfish dish with simple, lightly seasoned sides to balance the richness. Steamed asparagus and boiled new potatoes make an excellent complement, providing a fresh and earthy counterpoint to the creamy, flavorful catfish.
Notes
- Adjust the Spice: If you prefer a milder or spicier dish, you can adjust the amount of Tabasco sauce according to your taste.
- Cheese Substitutes: While parmesan is recommended for its robust flavor, other hard cheeses like Romano or Asiago could be used for a different twist.
- Freshness of Catfish: Ensure your catfish fillets are as fresh as possible for the best flavor and texture. Freshly caught or locally sourced fillets are ideal.
Additional Information
History of the Dish
The original dish, “Catfish Allison,” featured in The Catfish Cookbook, is a celebration of catfish, a staple in Southern cuisine. Catfish is valued for its mild flavor and tender texture, making it an excellent base for various preparations. This version, “Catfish a la Shannon,” takes inspiration from the traditional approach while adding a personalized touch. The exact origins and the identity of Allison might be unclear, but the spirit of culinary innovation shines through in this recipe.
Culinary Techniques
Poaching
Poaching is a gentle cooking method ideal for delicate fish like catfish. By simmering the fillets in water, you retain their natural moisture and prevent overcooking. This technique ensures the catfish remains tender and juicy.
Broiling
Broiling adds a quick, high-heat finish to the dish, creating a golden, crispy topping that contrasts beautifully with the soft texture of the poached fish. Broiling is an effective way to caramelize and intensify the flavors of the parmesan and butter mixture.
Variations and Substitutions
- For a Different Fish: If catfish is not available, other mild white fish such as tilapia or haddock can be used as substitutes.
- Herb Enhancements: Fresh herbs like parsley, dill, or chives can be added to the parmesan mixture for additional flavor.
- Gluten-Free Option: Ensure all ingredients, particularly Worcestershire sauce and any optional breading, are gluten-free if catering to dietary restrictions.
Nutritional Adjustments
While this dish is inherently rich, modifications can be made to suit dietary preferences:
- Lowering Calories: Reduce the amount of butter or replace with a light butter substitute.
- Reducing Sodium: Opt for a low-sodium Worcestershire sauce and use unsalted butter.
Serving and Presentation Tips
- Elegant Plating: For a more refined presentation, serve the catfish on a bed of steamed vegetables with a sprinkle of fresh herbs.
- Family-Style: For a more casual meal, serve the catfish in a large baking dish at the center of the table, allowing guests to help themselves.
Storage and Reheating
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a 350°F oven until warmed through, avoiding the microwave to maintain texture.
Wine Pairing
- White Wine: A crisp white wine such as Sauvignon Blanc or Chardonnay pairs well with the rich, buttery flavors of the dish.
- Rosé: For a lighter option, a dry rosé can complement the creamy and spicy elements without overpowering them.
Feedback and Reviews
This recipe has been reviewed by 2 people and has received a commendable rating of 4 stars. The feedback highlights the dish’s richness and flavor, making it a popular choice for those seeking an indulgent seafood experience.
FAQs
-
Can I prepare the mixture in advance?
Yes, the parmesan and butter mixture can be prepared a day ahead and stored in the refrigerator. Bring it to room temperature before spreading it over the catfish fillets. -
What can I use if I don’t have Worcestershire sauce?
Soy sauce or a combination of soy sauce and a splash of vinegar can be used as a substitute, though it may slightly alter the flavor profile. -
Is it necessary to poach the catfish before broiling?
Poaching ensures the catfish is evenly cooked and moist. Skipping this step might result in unevenly cooked fish if broiled directly from raw. -
How can I make the dish less rich?
Reducing the amount of butter and cheese, or substituting with lighter versions, can make the dish less rich while retaining its essential flavors.
Conclusion
“Catfish a la Shannon” is an accessible and quick recipe that brings a touch of elegance to your table with minimal effort. Its rich flavors and simple preparation make it an ideal choice for a weeknight dinner or a special occasion. Whether served in individual dishes or family-style, this dish is sure to impress with its delightful combination of creamy, tangy, and savory notes. Enjoy experimenting with the variations and savor the satisfaction of a meal that embodies both tradition and creativity.
Feel free to tweak the recipe and presentation to suit your preferences and enjoy this delicious take on a Southern classic!
