Catfish stir-fry

Yield: 4 Servings

Measure Ingredient
4 \N Catfish fillets
3 tablespoons Lemon juice
3 tablespoons Soy sauce
3 tablespoons Vegetable oil
1 cup Thinly sliced bell pepper; preferably red
1 cup Sliced celery
1 cup Snow peas
1 cup Sliced fresh mushrooms
2 tablespoons Cornstarch
¾ cup Water
¼ teaspoon Pepper
\N \N Hot cooked rice

Cut fillets into bite-size pieces.

Combine lemon juice and soy sauce in medium bowl. Add catfish. Let marinate for 20 minutes.

Combine cornstarch, water and pepper in a large measuring cup.

Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat until hot enough to form bubbles around a wooded toothpick, 1-2 minutes. Add red pepper, celery, snow peas and mushrooms. Stir-fry for 2 minutes. Remove vegetables to plate.

Add remaining 1 tablespoon oil to wok. Drain fish, pouring marinade into cornstarch mixture. When oil is hot (1-2 minutes), add fish and stir-fry for 2 minutes, or until fish is opaque and flakes easily.

Quickly return vegetables to wok. Stir cornstarch mixture till smooth and pour into wok. Cook and stir until slightly thickened, about 2 minutes.

Serve over hot rice. Yields 4 servings.

From The Catfish Institute, Belzoni, Miss.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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