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.