Catfish Fillets in white wine Sauce

Preparation info
  • Yield:


    • Difficulty


Appears in
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


  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 la