Pan-Fried Catfish Fillets Recipe
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 4
Description: Delight in the crispy, savory perfection of pan-fried catfish fillets with this mouthwatering recipe from Love With Recipes. Perfectly seasoned and pan-fried to a golden crisp, these fillets are served with a rich, buttery orange sauce and garnished with fresh parsley for a dish that is both elegant and satisfying.
Ingredients:
- 3 tablespoons soy sauce
- 1 ½ teaspoons fresh ginger, grated
- 3 teaspoons powdered ginger
- 4 catfish fillets
- 1 cup unsalted butter
- 3 tablespoons cornstarch
- 1 tablespoon fresh parsley, chopped
- 1 cup orange juice, divided
- 2 tablespoons vegetable oil
Instructions:
-
Marinate the Catfish: In a medium-sized bowl, combine the soy sauce, ½ cup of orange juice, and grated fresh ginger. Place the catfish fillets in the bowl, ensuring they are well-coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours. For a more intense flavor, you can marinate the fillets for up to 6 hours.
-
Prepare the Orange Sauce: While the catfish is marinating, prepare the sauce. Pour the remaining ½ cup of orange juice into a saucepan and set it over medium heat. Allow the juice to simmer and reduce by half, concentrating its flavor. Once reduced, remove the saucepan from the heat and whisk in the unsalted butter until fully melted and incorporated. Add the orange rind if using, then cover and keep the sauce warm.
-
Preheat the Skillet: After the marination period, remove the catfish fillets from the refrigerator. Drain the marinade and pat the fillets dry with paper towels to remove excess moisture. Lightly dust each fillet with cornstarch, shaking off any excess.
-
Pan-Fry the Catfish: Heat the vegetable oil in a 10-inch skillet over medium heat. Once the oil is hot, add the catfish fillets, working in batches if necessary to avoid overcrowding the pan. Fry the fillets for about 3 minutes on each side, or until they are golden brown and crispy. The cooking time may vary depending on the thickness of the fillets, so adjust as needed. Transfer the cooked fillets to a paper towel-lined plate to drain and keep warm in the oven while you cook the remaining fillets.
-
Assemble and Serve: Arrange a warm platter with a drizzle of the orange butter sauce. Place the pan-fried catfish fillets on top of the sauce and garnish with freshly chopped parsley. Serve immediately and enjoy the delicious blend of flavors and textures!
This delectable dish pairs beautifully with a variety of sides, such as steamed vegetables, rice, or a fresh green salad. The tangy and buttery orange sauce complements the crispy catfish perfectly, making it a standout meal for any occasion. Bon appétit! 🍽️✨
