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Combine soy sauce, 1/2 cup orange juice and ginger in a bowl to create a marinade for the catfish fillets. Add the catfish to the marinade, then cover and place in the
refrigerator for 2 to 6 hours. Place remaining cup of orange juice in a saucepan and 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 fillets 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 over 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 marinade sauce, arrange fried catfish on top and garnish with chopped parsley. Makes 4 servings.
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