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| Home -> [Asian, Catfish, Chinese, Ethnic, Fried, Seafood] -> [Pan-fried catfish fillets Recipe] |
Pan-fried catfish fillets
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Catfish, Chinese, Ethnic, Fried, Seafood |
Rating: |
0 |
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Ingredients:
| 3
| tbsp | Soy sauce | | 1 1/2
| cup | Orange juice | | 3
| tbsp | Minced ginger, -=OR=- | | 1
| tbsp | -Powdered ginger | | 4
| | Catfish fillets, 6-7 oz each | | 3
| tbsp | Unsalted butter | | 1
| tbsp | Grated orange rind | | | Cornstarch | | 1/3
| cup | Cooking oil | | 1
| tbsp | Finely chopped parsley |
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Procedures:
| 1 | Combine soy sauce, ?cup orange juice and ginger in a bowl, add the catfish, cover and place in the refrigerator for 2 hours or up to Place remaining cup of orange juice in a saucepan, place over medium heat and cook, reducing the liquid by about ? | | 2 | Remove from heat and whisk in the butter. | | 3 | Add the rind, cover, and keep warm. | | 4 | Drain the marinade and pat the fillets dry with a towel. | | 5 | Dust with cornstarch and shake off excess. | | 6 | Heat the oil in a 10-inch skillet over medium heat. | | 7 | When the oil is hot, add the catfish, 2 fillets at a time. | | 8 | Fry until golden, about 3 minutes, then turn and fry until done, another 3 to 4 minutes depending on the thickness of the fillet. | | 9 | Drain on paper towels and keep warm in the oven while cooking the remaining 2 fillets. | | 10 | To serve, dress a warm platter with the sauce, arrange catfish on top and garnish with chopped parsley. |
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