Catfish Fillets in white wine Sauce

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I am persuaded that catfish is the most Southern of all fish. I therefore claim that catfish—if it is the basis of whatever preparation—transforms a dish into something “Southern.” I never heard of catfish in white wine sauce until we experimented with it in my own kitchen. It is an excellent “Southern” dish with French overtones.


  • 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 freshly grated Parmesan cheese
  • 2 tablespoons finely chopped parsley


  1. Preheat the oven to 400 degrees.
  2. Pat the catfish pieces dry. Rub a baking dish with 1 tablespoon butter. Arrange the fillets in the buttered dish in one layer. Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake for 10 minutes.
  3. Meanwhile, melt the remaining 4 tablespoons 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.
  4. Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, for about 5 minutes. Stir in the lemon juice. Pour the sauce over the fish and bake for 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.