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Pan-fried catfish fillets

Yield: 4 Servings

Ingredients:

• 3 tb Soy sauce
• 1 1/2 c Orange juice
• 3 tb Minced ginger; -=OR=-
• 1 tb -Powdered ginger
• 4 Catfish fillets
• 6-7 oz each
• 3 tb Unsalted butter
• 1 tb Grated orange rind Cornstarch
• 1/3 c Cooking oil
• 1 tb Finely chopped parsley COMBINE SOY SAUCE
• 1/2 cup orange juice and ginger in a bowl

Instructions:

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 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 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.

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