Baked Catfish Dish and CookingTips

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.

If you would like learn how to catch plenty of catfish for all your favorite catfish recipes,visit Catfish Magnet and subscribe to my free Catfish Fishing Tips e-letter.

Preparing Catfish Stew

One of the Southerner's most favorite passion is fishing. With all the beautiful lakes, rivers and ponds scattered around the south, fishing offers an enjoyable pastime events usually passed down through the generations. Nothing excites the young more than a cane pole, worms/crickets in a bucket, a corked fishing line, and a "nibble" of a fish while sitting with daddy, grand-daddy, or grandmother at the edge of a fish filled river or pond. Memories like this fill my mind and soul when I remember this activity with my father.

Another fond memory I have of him was the way the cooked all the fish we caught and cleaned. The cleaning was not delightful but essential. He had his own way to deep fry the fish. The most amazing thing I remember is that he never failed to cook the best tasting fish on earth..Every time without fail! He would separate the various species of fish in separate bowls and cooked each one differently. The only (and I must admit) fish he prepared two different ways was the catfish. His best recipe was the catfish stew. He prepared this stew for lawyers, doctors, and several senators of our state. From festive occasions to the family suppers, he always prepared the stew this same way.
6 catfish boiled in water and boned 6 white potatoes peeled and diced
4 large onions chopped 1/2 lb fatback fried and cut up into 1 inch pieces
1 stick margarine 1 1/2 quarts sweet milk
1 8 oz. can cream salt/pepper
Cook catfish in boiling water. Add 3 to 4 tsps. of salt and sprinkle in pepper. Boil for 15 to 20 minutes or until white in color in water. De-bone catfish if fresh. If catfish fillets are used, boil for the same time. Cook potatoes and onions in the water you boiled and de-boned catfish in until potatoes and onions are done. Add fish, strips of fried fatback drippings and margarine. Simmer for 15 minutes. Cool and stir in milk and cream. Heat mixture until hot stirring so meat will not stick. Serve with oyster or saltine crackers. Some like ketchup added in their bowls of stew. Either way, it is great! Enjoy daddy's famous catfish stew.

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Dorne Sandifer author. Cook who tries to keep the old Southern traditional cooked meals alive and well. All recipes are from my family's hidden secret recipes. My father had 12 family members, lived through the depression and created all these recipes to feed the family. We have great family reunions with each family member cooking their favorite dish. We never serve any commercial dishes. From salads to pit cooked pigs, home grown watermelons to peanuts. Our family river house on the lower Edisto river is the meeting place. Children swim while the grownups prepare the food. Iced lemon aid and tea are the drinks. Home made hand churned ice cream, pies and cookies finish the meal.