Pan-fried Catfish Fillets

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

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 1 1⁄2 cups  orange juice
• 3  tablespoons  minced ginger
• 1  tablespoon powdered ginger
• 4 (6 ounce)  catfish fillets
• 3  tablespoons unsalted butter
• 1  tablespoon  grated  orange rind
•  cornstarch
• 1⁄3 cup  cooking oil
• 1  tablespoon  finely chopped parsley

Directions

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