In Partnership with the Southern Weekend

Simmons Catfish recipes for your next Mississippi Weekend gathering

Catfish is big business in Mississippi and the roots run deep for one family here in Yazoo.
Simmons Catfish is what they serve at Clancy's and they've let us in on their process for serving it up.

Just like they have some family secrets, so does Simmons.

So dig in to these Simmons Catfish recipes here and explore. A Simmons Catfish feast is in your future. Why not tonight?

Mrs. Sybil's Catfish Baked with Cheese

Mrs. Sybil's Catfish Baked with Cheese

Ingredients:

  • 6 Simmons Delacata Style Catfish or
  • 5-7 oz. Catfish Fillets
  • 1 cup Parmesan cheese
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • ½ cup melted butter
  • ¼ cup sliced almonds
  • freshly ground pepper to taste
  • salt to taste, if desired

Prep Time:  15 minutes

Cook Time: 30 minutes

Ready in:  45 minutes

Servings: 6

Directions:

1.    Preheat the oven to 350 degrees.

2.    Wipe the catfish dry.

3.    Blend together the cheese, flour, salt, pepper and paprika.

4.    Combine the egg and milk in a flat dish.

5.    Dip the fillets in the egg mixture and then coat with the cheese mixture. Arrange the fillets in one layer in a lightly buttered baking dish and pour the butter over fish. Sprinkle with the almonds.

6.    Place in the oven and bake 25-30 minutes.

 

Mrs. Sybil Arant’s recipe has been a long time favorite in the Simmons home. They bring this one out for special occasions. Craig Claiborne even featured this recipe in his New York Times column in 1981. Mrs. Sybil and Craig Claiborne hail from the same Delta hometown of Sunflower, Mississippi.

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Mr. Bill’s Pan Sautéed Catfish

Ingredients:

  • 6 Simmons Delacata Style Catfish or 5-7 oz. Fillets
  • 2 tablespoons butter, melted
  • 1 teaspoon Tony Chachere’s Creole Seasoning
  • 4 teaspoons Cavender’s Greek Seasoning
  • 6 tablespoons extra virgin olive oil, divided

Prep Time:  35 minutes

Cook Time: 20 minutes

Ready in: 55 minutes

Servings: 6

 

Directions:

1.    Combine butter, Tony’s, Cavender’s, and 4 tablespoons olive oil in bowl.

2.    Wipe the catfish dry and marinate in butter mixture for 30 minutes or up to 2 hours.

3.    Heat a sauté or grill pan to medium heat with 2 tablespoons of olive oil. Put catfish in pan presentation side down. Cook for 15 minutes then turn and cook for 5 minutes more.

4.    Serve with sauce of your choice or as a catfish sandwich.

Mr. Bill Meeks, creator of the Catfish Chip, has been an important part of the Simmons team for almost 30 years. You can often find him in the kitchen preparing catfish in many different ways. This has become his favorite preparation especially for the Delacata Style Catfish.

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Alder-Smoked Delacata with Rosemary

Ingredients:

  • 1 alder plank
  • 1 7- to 9-ounce Delacata fillet
  • 1 tbsp canola oil
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 to 5 fresh rosemary stems

Prep Time:  1 hour

Cook Time: 15 minutes

Ready in:  1 hour 15 minutes

Servings: 1

Directions:

1. Soak plank in water for at least one hour.

2. Preheat grill. Drizzle fillet with oil; then sprinkle with garlic, salt and pepper.

3. Place soaked plank on grill and close lid for 3 minutes. Open grill and turn the plank over. Place rosemary stems on the center of plank, and place seasoned fillet over the stems.

4. Close lid and cook for 10 minutes, or until done.

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Catfish Allison

Ingredients:

  • 6 Simmons Delacata Style Catfish or  5-7 oz. Catfish Fillets
  • 1 cup Parmesan cheese
  •  ½ cup mayonnaise
  • ½ cup unsalted butter (1 stick), softened
  •  6 green onions, finely chopped (green part only)
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco
  •  salt and pepper

Directions:

Prep Time:  10 minutes

Cook Time: 33 minutes

Ready in:  43 minutes

Servings: 6

1.    Preheat oven to 350°F. Coat rimmed baking sheet with cooking spray. For individual servings, coat six au gratin dishes with cooking spray.

2.    In a medium bowl, combine ingredients except catfish and mix well. (Butter mixture may be made 24 hours ahead of time and kept refrigerated.) Place fish on prepared baking sheet or au gratin dishes. Season with salt and pepper to taste. Spread butter mixture over each fillet.

3.    Bake 25-30 minutes or until fish is golden and flakes easily with a fork. Then place under broiler for 2-3 minutes or until browned.

 

This dish was made famous by Evelyn Roughton of The Crown Restaurant in Indianola, Mississippi. Simmons salesmen, Bill Meeks and Mark Henderson, love to prepare this for the Simmons office staff on special occasions at Simmons. This decadent dish is heavenly and always a hit!

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Catfish Benedict

Catfish Benedict

Ingredients:

  • 4 Grilled Simmons Delacata Style Catfish
    • (cut in half) or 16 Catfish Strips (see grilled catfish recipe)
  • 4 English muffins
  • 2 tablespoon unsalted butter
  • 2 teaspoon white vinegar
  • 8 eggs
  • Hollandaise Sauce
  • Paprika

Prep Time:  20 minutes

Cook Time: 20 minutes

Ready in:  40 minutes

Servings: 4

Directions:

1.    Preheat oven to 375°F. Slice each English muffin in half and spread each side with butter. Toast in oven until lightly browned.

2.    Eggs: Fill a medium saucepan about two-thirds full of water and bring to a simmer. Add vinegar to simmering water. Crack first egg into small cup then slip into simmering water. Do this with remaining eggs, one by one, cooking in two batches. Eggs should cook for 3-5 minutes depending on how runny you like the eggs. Use a slotted spoon to carefully remove each egg. You can also use an egg poacher if available.

3.    To assemble, place two sides of toasted English muffins on each plate then add grilled catfish and poached egg to each side. Drizzle with Hollandaise sauce and sprinkle with paprika.

 

This unique spin on a classic is served every Christmas on the farm in Yazoo City. The Simmons family all take part in making each element of this special version of Eggs Benedict.

Hollandaise Sauce:

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • Pinch of cayenne pepper
  • 1 stick unsalted butter, melted
  • Kosher salt and white pepper

1.    Put egg yolks, lemon juice and cayenne pepper in blender. Pulse to combine.

2.    With the blender running, slowly add the melted butter to egg mixture until it forms a smooth sauce. Season with salt and pepper.

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Coffee-Crusted Delacata Steaks

Coffee-Crusted Delacata Steaks

Ingredients:

  • 2 7- to 9-ounce Delacata fillets
  • 1/3 cup coffee
  • 2 tbsp canola oil
  • 1/8 cup allspice
  • 1/8 cup cinnamon
  • 1/8 cup cumin
  • 1/8 cup garlic powder
  • 1/8 cup onion powder
  • 1/8 cup crushed ground pepper
  • 1/4 cup light chili powder
  • 1/4 cup dark chili powder
  • 3/4 cup dark brown sugar

 

Prep Time:  15 minutes

Cook Time: 10 minutes

Ready in:  25 minutes

Servings: 2

 

Directions:

1. Place coffee in a grinder and process into a fine consistency. Combine remaining spices in a food processor; add ground coffee. Pulse to incorporate all spices. (You may store in an airtight container for up to one month.)

2. Preheat oven to 375 F.

3. Lightly dust the Delacata with the coffee seasoning.

4. Place oven-safe skillet over high heat; add oil. When oil is hot, add Delacata fillets presentation-side down in skillet. Cook 3 minutes or until nicely browned; then turn.

5. Place skillet in oven for 6 to 7 minutes or until fillets are done.

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Grilled Citrus Delacata with

Grilled Citrus Delacata with Heirloom Tomato Salad

Ingredients:

  • 1 5 – ounce Delacata fillet
  • 1 tbsp canola oil
  • 1 garlic clove, minced
  • 1/2 lemon, zested
  • Kosher salt
  • Freshly ground black pepper

Heirloom Tomato Salad:

  • 1 tbsp Champagne vinegar
  • 1 tbsp olive oil
  • 1 tsp fresh thyme
  • 1 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups assorted heirloom tomatoes cut into bite-size pieces
  • 1/2 cup cooked orzo

Prep Time:  10 minutes

Cook Time: 8 minutes

Ready in:  18 minutes

Servings:  1

 

Directions:

1. Preheat grill.

2. Drizzle Delacata with canola oil; sprinkle with remaining ingredients, coating all sides. Set aside while preparing tomato salad.

3. Whisk together vinegar, olive oil, thyme, garlic, salt and pepper. Add tomatoes and orzo; toss to coat.

4. Place fillet on a hot, oiled grill, presentation-side down. Cook 3 to 4 minutes. Turn and cook 3 to 4 more minutes or until done.

5. Serve with Heirloom Tomato Salad on the side.

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Roasted Delacata Steaks With Garlic Compound Butter

Roasted Delacata Steaks With Garlic Compound Butter

Ingredients:

  • 2 7- to 9-ounce Delacata fillets
  • 1 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp Roasted Garlic Compound Butter

Roasted Garlic Compound Butter

  • 4 cloves garlic, peeled
  • 2 tbsp olive oil
  • 1 lb unsalted butter, softened
  • 1/2 medium red onion, finely minced
  • 1 medium shallot
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper

Prep Time:  30 minutes

Cook Time: 12 minutes

Ready in:  42 minutes

Servings: 2

Directions:

1. Preheat oven to 350  F. Place garlic in small oven-proof bowl and drizzle with olive oil.

2. Cook in oven for 15 minutes or until soft. Remove and allow to cool.

3. Place remaining compound butter ingredients in food processor; pulse until smooth. Place in airtight container until needed.

4. Preheat oven to 425 F. Place medium-size skillet in oven for 10 minutes to heat.

5. While skillet is heating, sprinkle fillets with salt and pepper and set aside.

6. Remove hot skillet from oven. Carefully add oil; then add fillets presentation-side up.

7. Return skillet to top rack of oven and roast 12 minutes or until done.

8. Top with compound butter just before serving.

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Seared Thai-Style Delacata with Curried Noodles

Seared Thai-Style Delacata with Curried Noodles

Ingredients:

  • 2 7- to 9-ounce Delacata fillets
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp canola oil
  • 2 tbsp ginger, peeled and grated
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1/8 tsp red chili flakes
  • 2 cups soba noodles, cooked
  • 1 tbsp canola oil
  • 1 red bell pepper, sliced
  • 1/2 cup snow peas
  • 1/4 green onions, sliced on the bias
  • 3/4 cup unsweetened coconut milk
  • 1 tbsp curry paste
  • Salt to taste
  • Fresh cilantro, optional

 

Prep Time:  25 minutes

Cook Time: 11 minutes

Ready in:  36 minutes

Servings: 2

Directions:

1. Place fillets in a shallow dish; sprinkle with salt and pepper.

2. In a small bowl, combine oil, ginger, garlic, lime juice and chili flakes. Pour ginger mixture over fillets and coat both sides. Cover and refrigerate for 20 minutes to marinate.

3. Cook soba noodles according to package; drain and set aside.

4. Place a large pan over medium heat. Add oil; when hot, add Delacata fillets. Cook 4 minutes; turn fillets. Cook 4 more minutes. Remove fillets from pan and set aside.

5. Add bell pepper, peas and onions to pan. Cook 3 minutes. Stir in coconut milk and curry paste. Add cooked noodles and toss to coat. Season with salt as needed.

6. Serve Delacata over a small bed of the curried noodles. Garnish with fresh cilantro.

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Check out more about Simmon’s Catfish here!