Pan-Fried Catfish Fillets

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.