Crispy Catfish Fillets

Marinade overnight (takes less than 10 minutes to prepare), then Viola! Dinner is ready in under 10 minutes the next day!
     
2 tablespoons minced fresh cilantro
2 tablespoons canola oil
1 tablespoon minced fresh ginger
1 clove garlic, minced
4 U.S. Farm-Raised Catfish fillets
1 cup all-purpose flour
    Vegetable oil for frying
 
1. Mix cilantro, canola oil, ginger and garlic in a shallow dish. Add catfish fillets, turning once to coat with marinade. Cover with plastic wrap and refrigerate overnight.
2. Wipe marinade off fillets with paper towels. Place flour in a shallow dish or on a piece of wax paper. Dredge fillets in flour, shaking off excess. Set aside on a wax paper-lined baking sheet.
3. Pour a 1/2 inch of oil into a large skillet and heat over medium-high heat. Fry the fillets, two at time, in the hot oil for 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork.