Title: Catfish stir-fry
 Categories: Fish
      Yield: 4 Servings
 
      4    Catfish fillets
      3 tb Lemon juice
      3 tb Soy sauce
      3 tb Vegetable oil
      1 c  Thinly sliced bell pepper;
           -preferably red
      1 c  Sliced celery
      1 c  Snow peas
      1 c  Sliced fresh mushrooms
      2 tb Cornstarch
    3/4 c  Water
    1/4 ts Pepper
           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