3 tb Soy sauce
1 1/2 c  Orange juice
3 tb Minced ginger; -=OR=-
1 tb -Powdered ginger
4    Catfish fillets, 6-7 oz each
3 tb Unsalted butter
1 tb Grated orange rind
Cornstarch
1/3 c  Cooking oil
1 tb Finely chopped parsley

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.