Pan-Fried Catfish Fillets

170 minutes Prep: 150 minutes Cook: 12 minutes

407 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	soy sauce
1 1/2	cups	orange juice
3	tablespoons	ginger	minced
4	each	catfish fillets	6-7 ounces each
3	tablespoons	butter, unsalted
1	tablespoon	orange zest	grated
1	x	cornstarch
1/3	cup	vegetable oil
1	tablespoon	parsley leaves	finely chopped

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.

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Categories this recipe belongs to

Fish
Seafood

Nutrition Facts

Serving Size 137g

Amount per Serving

Calories 407 60% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 682mg	28%
Total Carbohydrate 40.0g	13%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 2.0g	3%

Vitamin A	8%		Vitamin C	56%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Ham And Eggs Bravo

Well, it was a cold Sunday morning and I needed to get rid of some leftover baked ham. Whipped up this bad boy and it was GREAT! Just follow the instructions for mixing so you don't get lumpy (yuk) sauce. I found that my MEGA Panasonic nuke STILL took a lot longer than they said to heat the stuff up. Just remember to heat a bit; stir a bit, heat - stir, etc, and add the sliced eggs toward the end. Be VERY gentle with the sliced eggs and they won't completely fall apart. The taste is a delicate cheesey white sauce with a hint of the green onion that complements the other flavors. I liked it. It kept well in the fridge too.