| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 3 | tb | Soy sauce |
| 1 1/2 | c | Orange juice |
| 3 | tb | Minced ginger; -=OR=- 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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