Pan-fried Catfish Fillets |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Nice, I've made it a few times. Wish I could remember where I got this. Ingredients:
3 tablespoons soy sauce |
1 1/2 cups orange juice |
3 tablespoons minced ginger |
1 tablespoon powdered ginger |
4 (6 ounce) catfish fillets |
3 tablespoons unsalted butter |
1 tablespoon grated orange rind |
cornstarch |
1/3 cup cooking oil |
1 tablespoon finely chopped parsley |
Directions:
1. 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.
2. Place remaining cup of orange juice in a saucepan, place over medium heat and cook, reducing the liquid by about 1/2.
3. Remove from heat and whisk in the butter.
4. Add the rind, cover, and keep warm.
5. Drain the marinade and pat the fillets dry with a towel.
6. Dust with cornstarch and shake off excess.
7. Heat the oil in a 10-inch skillet over medium heat.
8. When the oil is hot, add the catfish, 2 fillets at a time.
9. Fry until golden, about 3 minutes, then turn and fry until done, another 3 to 4 minutes depending on the thickness of the fillet.
10. Drain on paper towels and keep warm in the oven while cooking the remaining 2 fillets.
11. To serve, dress a warm platter with the sauce,arrange catfish on top and garnish with chopped parsley.
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