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Pan-Fried Catfish Fillets

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Recipe

 

Yield

4 servings

Prep

150 min

Cook

12 min

Ready

170 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons soy sauce, tamari
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1 ½ cups orange juice
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3 tablespoons ginger
minced
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4 each catfish fillets
6-7 ounces each
*
3 tablespoons butter, unsalted
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1 tablespoon orange zest
grated
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1 x cornstarch
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cup vegetable oil
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1 tablespoon parsley leaves
finely chopped
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Ingredients

Amount Measure Ingredient Features
45 ml soy sauce, tamari
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355 ml orange juice
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45 ml ginger
minced
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4 each catfish fillets
6-7 ounces each
*
45 ml butter, unsalted
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15 ml orange zest
grated
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1 x cornstarch
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79 ml vegetable oil
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15 ml parsley leaves
finely chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 40760% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 682mg 28%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 56%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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