| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 4 | Servings | |
INGREDIENTS
| 4 | Catfish fillets | |
| 3 | T | Lemon juice |
| 3 | T | Soy sauce |
| 3 | T | Vegetable oil |
| 1 | c | Thinly sliced bell pepper |
| preferably red | ||
| 1 | c | Sliced celery |
| 1 | c | Snow peas |
| 1 | c | Sliced fresh mushrooms |
| 2 | T | Cornstarch |
| 3/4 | c | Water |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 182
Total Fat: 20.4g
Cholesterol: 87.8mg
Sodium: 699.9mg
Potassium: 800.6mg
Carbohydrates: 22.7g
Fiber: 2.1g
Sugar: 4.5g
Protein: 27.9g