Pan-Fried Catfish Fillets
Yield
4 servingsPrep
150 minCook
12 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | 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
|
*
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
soy sauce, tamari
|
|
| 355 | ml |
orange juice
|
|
| 45 | ml |
ginger
minced |
|
| 4 | each |
catfish fillets
6-7 ounces each |
* |
| 45 | ml |
butter, unsalted
|
|
| 15 | ml |
orange zest
grated |
|
| 1 | x |
cornstarch
|
*
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
parsley leaves
finely chopped |
|
Directions
Combine soy sauce, ½ 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 ½.
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.
