Catfish Stir Fry Fish
Last updated 6/12/2012 1:12:36 AM. Recipe ID 40635. Report a problem with this recipe.
Title: Catfish stir-fry
Yield: 4 Servings
4 Catfish fillets
3 tb Lemon juice
3 tb Soy sauce
3 tb Vegetable oil
1 c Thinly sliced bell pepper;
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
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