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Pan-fried Catfish Fillets

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“Nice, I've made it a few times. Wish I could remember where I got this.”
READY IN:
2hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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