Pan-fried Catfish Fillets

1. 1

   COMBINE SOY SAUCE, 1/2 cup orange juice and ginger in a bowl, add the catfish, cover and place in the refrigerator for 2 hours or up to 6.

2. 2

   Place remaining cup of orange juice in a saucepan, place over medium heat and cook, reducing the liquid by about 1/2.

3. 3

   Remove from heat and whisk in the butter.

4. 4

   Add the rind, cover, and keep warm.

5. 5

   Drain the marinade and pat the fillets dry with a towel.

6. 6

   Dust with cornstarch and shake off excess.

7. 7

   Heat the oil in a 10-inch skillet over medium heat.

8. 8

   When the oil is hot, add the catfish, 2 fillets at a time.

9. 9

   Fry until golden, about 3 minutes, then turn and fry until done, another 3 to 4 minutes depending on the thickness of the fillet.

10. 10

    Drain on paper towels and keep warm in the oven while cooking the remaining 2 fillets.

11. 11

    To serve, dress a warm platter with the sauce,arrange catfish on top and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.