The Crown’s Catfish Salad

By giftshop  |  February 7, 2013  | 


Evelyn Roughton’s take on seafood salad has been a signature dish at The Crown in Town in Indianola since it was developed for the Classic Catfish Cookbook in 1992. “I have always believed that you can use U.S. farm-raised catfish in any recipe that uses white fish or seafood,” Evelyn says. “We started serving it at The Crown when we moved from the country into town.” Chilled and served like chicken salad, it’s simply Mississippi Delta.

8 U.S. farm-raised catfish fillets
1/2 teaspoon Old Bay Seasoning or crab boil, optional
4 cups water
1 lemon, sliced
1 cup mayonnaise
1/2 cup finely chopped celery
Squeeze of fresh lemon juice
Salt and pepper to taste

Cut the catfish into bite-size pieces. Place pieces in a saucepan with Old Bay Seasoning, lemon and water. Bring water barely to a boil, turn off heat and let the catfish pieces cool in the seasoned water. Drain well. Mix gently with mayonnaise and celery. Season to taste. Refrigerate until ready to serve.

Serves 6

Delta Magazine March/April 2013

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