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 :

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