| 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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