Catfish Fillets In White Wine Sauce

By Craig Claiborne

Published November 10, 1981

Total Time
30 minutes
Rating
4(120)
Comments
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Featured in: CATFISH, LONG A SOUTHERN DELICACY, BRANCHES OUT

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Ingredients

Yield:6 servings

  • 6 catfish fillets, about 2 pounds

  • 5 tablespoons butter

  • ½ cup dry white wine

  • ½ pound mushrooms, thinly sliced, about 2 cups

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • 2 tablespoons flour

  • ½ cup milk

  • Juice of ½ lemon

  • 2 tablespoons grated Parmesan cheese

  • 2 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 113 milligrams cholesterol; 328 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 20 grams fat; 1 gram fiber; 594 milligrams sodium; 26 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 400 degrees.

  2. Step 2

    Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.

  3. Step 3

    Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.

  4. Step 4

    Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.

  5. Step 5

    Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

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Ratings

4 out of 5
120 user ratings
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Comments

Mem

I never imagined that Catfish could be magical. It becomes a delicate white fish with this recipe. I love catfish because it doesn't overcook easily like other delicate fishes. The sauce is beautiful, but I do add a bit more lemon, parmesan and parsley than called for and baked a little longer than recommended.

Trap queen

I let cook a total of 5 minutes longer I added basil,black pepper,salt,thyme seasoning and extra lemon

Texas

A teaspoon of Dijon (or more) in step 4 was a nice addition

SF

My boyfriend brought this catfish home with whole-hearted belief that I could pull off a catfish dinner. I’m a creative cook, willing to try most things and the NYT COOKING app usually comes through for me. Sadly, this tasted like a mud puddle. Everything added to this fish should make it delectable: Butter! Whole milk! Lemon! Dill! This one was not for me.

Chuck Breaux

I followed the recipe as written. It is tasty and a nice alternative way to use catfish filets you may have stored in the freezer, rather than more commonly breading and frying them. I imagine the recipe would work well with most any white fish.

Jessica

Added thyme and Dijon per other comments. Did not have any mushrooms so skipped them. This was delicious! Served with baked potatoes to use every bit of the wonderful sauce. Will make again.

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