Side Pannel
Catfish Stir-Fry
Ingredients List
- 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
Directions
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.
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.
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