Cooking Recipe Pan-Fried Catfish Fillets
Recipe Ingredients
Directions
COMBINE SOY SAUCE, 1/2 cup orange juice and ginger in a bowl, add the
catfish, cover and place in the refrigerator for 2 hours or up to 6.
Place remaining cup of orange juice in a saucepan, place over medium
heat and cook, reducing the liquid by about 1/2. Remove from heat and
whisk in the butter. Add the rind, cover, and keep warm. Drain the
marinade and pat the fillets dry with a towel. Dust with cornstarch
and shake off excess. Heat the oil in a 10-inch skillet over medium
heat. When the oil is hot, add the catfish, 2 fillets at a time. Fry
until golden, about 3 minutes, then turn and fry until done, another
3 to 4 minutes depending on the thickness of the fillet. Drain on
paper towels and keep warm in the oven while cooking the remaining 2
fillets. To serve, dress a warm platter with the sauce, arrange
catfish on top and garnish with chopped parsley.