| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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