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.
ARKANSAS GAZETTE, 08/10/1988
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, .