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The most searched for catfish recipe on the internet is for baked catfish recipes. Obviously,
this means it is the favorite of many catfish "connoisseurs". While not my favorite, I will share
with you my favorite version of the classic baked catfish recipe, which is baked catfish with
mushroom wine sauce. Not only is this a dish that tastes great, it's also quick and easy to
prepare, and adds a touch of elegance sure to appeal to even the most picky of eaters.

Baked Catfish with Mushroom Sauce Recipe

The ingredients needed are:

1 tablespoon of vegetable oil

1 tablespoon of butter or margarine. I prefer butter.

1 cup of fresh, sliced mushrooms

1/4 cup of chopped green onions

1 minced garlic clove

1/4 cup of white wine

1 tablespoon of fresh, chopped parsley

2 catfish filets, 4-6 ounces each

Salt and pepper to taste

Paprika

Cooking spray or vegetable oil

Lemon slices

1. First, preheat the oven to 400 degrees. Then, heat the vegetable oil and melt the butter
or margarine together in a heavy skillet. Next, add the mushrooms, onions, and garlic, and
saute' until mushrooms become translucent.

2. Add the white wine, and bring to a simmer. Then, remove pan from the heat and stir in
chopped parsley.

3. Now we'll clean the catfish by rinsing under cool, running water, followed by patting it dry
with paper towels. Sprinkle with salt, pepper, and paprika to taste on both sides.

4. Place the fillets in a baking dish lightly coated with cooking spray or vegetable oil. Pour
the mushroom-wine sauce we prepared earlier over the fillets. Bake for 10-20 minutes or
until the catfish is no longer translucent at the thickest part, and flakes easily when tested
with a fork.

5. Garnish with parsley and lemon slices if desired.

Catfish Baking Tips

One of the greatest challenges when baking catfish is dryness. Sauces and basting help
prevent dryness by keeping the fish moist, as well as making the fish more flavorful. In
the recipe I've shared here, the mushroom-wine sauce fulfills this need wonderfully.

The main test for doneness, no matter how long the catfish has cooked, is flaking. When
done, catfish will flake easily when tested with a fork, and will be opaque. To gauge
cooking times, aim for 10 minutes per pound, or 10 minutes per 1 inch of thickness.

It is important to test for doneness often. Once it's done, it's done. There is no "uncooking"
an overcooked fish, so pay attention. And remember, some stoves cook at different
temperatures, even when set at the same temperature. Therefore, when cooking in
unfamiliar territory, pay extra attention.

Catfish Recipe