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Pan-fried Catfish Fillets



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.