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Pan-Fried Catfish Fillets

Pan-Fried Catfish Fillets

Preparation Time:
Cook time:
Yield: 4 servings


4 Catfish Fillets, 6-7 oz each
3 Tbsp Soy Sauce
1 1/2 cup Orange Juice
3 Tbsp minced Ginger
3 Tbsp unsalted Butter
1 Tbsp grated Orange Rind
1/3 cup Cooking Oil
1 Tbsp Parsley, finely chopped


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.

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