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Pan-fried Catfish Fillets
3 tb Soy sauce
1 1/2 c Orange juice
3 tb Minced ginger; -=OR=- 1 tb -Powdered ginger
4 Catfish fillets, 6-7 oz each
3 tb Unsalted butter
1 tb Grated orange rind
1/3 c Cooking oil
1 tb Finely chopped parsley
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.