Pan-fried catfish fillets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 1½ | cup | Orange juice |
| 3 | tablespoons | Minced ginger -- -=OR=- Powdered ginger |
| 4 | Catfish fillets -- 6-7 oz | |
| Each | ||
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Grated orange rind |
| Cornstarch | ||
| ⅓ | cup | Cooking oil |
| 1 | tablespoon | Finely chopped parsley |
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 asaucepan, 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 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :