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    You are in: Home / Recipes / Pan-fried Catfish Fillets Recipe
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    Pan-fried Catfish Fillets

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    Iowahorse's Note:

    Nice, I've made it a few times. Wish I could remember where I got this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Place remaining cup of orange juice in a saucepan, place over medium heat and cook, reducing the liquid by about 1/2.
    3. 3
      Remove from heat and whisk in the butter.
    4. 4
      Add the rind, cover, and keep warm.
    5. 5
      Drain the marinade and pat the fillets dry with a towel.
    6. 6
      Dust with cornstarch and shake off excess.
    7. 7
      Heat the oil in a 10-inch skillet over medium heat.
    8. 8
      When the oil is hot, add the catfish, 2 fillets at a time.
    9. 9
      Fry until golden, about 3 minutes, then turn and fry until done, another 3 to 4 minutes depending on the thickness of the fillet.
    10. 10
      Drain on paper towels and keep warm in the oven while cooking the remaining 2 fillets.
    11. 11
      To serve, dress a warm platter with the sauce,arrange catfish on top and garnish with chopped parsley.

    Browse Our Top Catfish Recipes

    Ratings & Reviews:

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    Nutritional Facts for Pan-fried Catfish Fillets

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 536.7
     
    Calories from Fat 361
    67%
    Total Fat 40.2 g
    61%
    Saturated Fat 10.9 g
    54%
    Cholesterol 102.8 mg
    34%
    Sodium 848.6 mg
    35%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 8.2 g
    32%
    Protein 29.1 g
    58%

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