Pan-fried Catfish Fillets

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.