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Jul 3, 2008 05:00 AM

favorite cafeteria food? morrison's fish almondine

i grew up in sw florida. i recall in the 70's, morrison's cafeteria had a wonderful crispy fish almondine. i've hunted for the recipe and finally located one:
it is unlike the french amadine. this is southern-fried goodness!

do you want to share a recipe for your resto/cafeteria favorites?

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    1. re: alkapal

      Morrisson's.....brings back memories of South Florida and Orlando. I remember when my friend took me to my first one.....I was fascinated.....a plate of food for under 5 bucks and monkey dishes on the cheap(.39/.59.78)...and dessert for about a buck.

      I used to order two dinners because I could never decide on simply one.

      The last cafeteria I went to was K & W in Myrtle Beach about 15 years ago.

      1. re: fourunder

        fourunder, my dad hated standing in any line, and was never happy to go to any cafteria, but the food was good. i sure would love to go again and have that fish. looking for an image, i found something similar supposedly from mr. ed's in new orleans. i'll post the pic below.

        i wonder when morrison's finally closed? has to be 30 years ago. but look:

        1. re: alkapal

          The Wiki reference indicates it was due to the more profitable Ruby Tuesday expansion, so they sold out to Piccadilly.....ultimately due to the decline in popularity of the original cafeteria concept.

          I have stated this before somewhere here on this site. I would love to find an old anchor sore in a dilapidated mall....make a deal with the state and open a cafeteria based on the Morrison's that we remember. The staff would consist of anyone who wanted a job, people who are welfare recipients and non-violent former convicts who need to be reintroduced into society. .Meals would be 5 bucks and should there be anyone who cannot afford a meal, he would not be turned away. Below are the details explained in a little more detail.

          I cannot recall if I ever had the fish almondine, but i definitely remember ordering the fish at some point......maybe fried fish. I have a weakness for fried fish and seafood...but I could definitely see me ordering any coated fish.

          With regards to Piccadilly....I also went to one in North Myrtle Beach.....was not very good on the day I went, but i would try again.....mostly for nostalgia reasons, not culinary . The funny thing about cafeterias.....I refused to eat in them while in Middle and High Schools and College. My last year in college, I decided to eat in the school cafeteria for the last month so I could concentrate on studying for Finals.....the food was actually decent and my opinions changed immediately.

        2. re: fourunder

          now i'm stuck on trout amandine! here is marcus samuelsson's offering from galatoire's. mmm.

      2. southern fried trout amandine. similar, but not quite the morrison's version, which incorporated the sliced almonds in a light batter.

        1 Reply
        1. re: alkapal

          I can definitely see why you have cravings for the dish....very nice

        2. The Luby's in my hometown had some of the best food I've still ever eaten to this day. As a child i loved their creamy mac-n-cheese and breaded fish filets. As I grew older I came to love many of their salads, their liver and onions (the only place I've ever eaten liven and onions) and many other entrees. It was comfort food at its' best.

          1. Picadilly Carrot Soufflé

            2 pounds peeled carrots, chopped up
            2/3 c sugar
            1 ½ tsp baking powder
            1 ½ tsp vanilla
            2 Tbsp flour
            3 eggs, beaten with an electric mixer
            6 T butter at room temperature
            powdered sugar

            Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder and vanilla. Beat with mixer until smooth. Add flour and beat well. Add beaten eggs and beat well. Add butter and beat well. Pour mixture into a 2 quart baking dish. Bake at 350 for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

            Made with this much sugar the dish makes a fine dessert so we put in no more than half to make a good side dish. We use a potato masher on the boiled carrots because we like some carrot bits left for taste & texture. Mom used an electric hand mixer one time on some not quite soft cooked carrots and spewed hot orange bits around the room - be careful.