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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C, D
    MineralsChlorine, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 tb Soy sauce

    2. 1 1/2 c Orange juice

    3. 3 tb Minced ginger; -

    4. 1 tb -Powdered ginger

    5. 4 Catfish fillets,

    6. 6-7 oz each 3 tb Unsalted butter

    7. 1 tb Grated orange rind

    8. Cornstarch

    9. 1/3 c Cooking oil

    10. 1 tb Finely chopped parsley

    Instructions Jump to Ingredients ↑

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

    3. Remove from heat and whisk in the butter.

    4. Add the rind, cover, and keep warm.

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

    6. Dust with cornstarch and shake off excess.

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

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

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

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


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