Pan-fried catfish fillets
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Pan-fried catfish fillets
  Catfish    Seafood  
Last updated 6/12/2012 12:47:35 AM. Recipe ID 8360. Report a problem with this recipe.
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      Title: Pan-fried catfish fillets
 Categories: Seafood
      Yield: 4 Servings
 
      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, 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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Recipe ID 8360 (Apr 03, 2005)

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