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Stir Fried Catfish




Source of Recipe


Norma Kisker


List of Ingredients




3 tablespoons lemon juice
3 tablespoons soy sauce
4 U.S. farm-raised catfish fillets, cut into thin strips
3 tablespoons vegetable oil
1 cup thinly sliced red bell pepper
1 cup sliced celery
1 cup snow peas
1 cup sliced mushrooms
2 tablespoons cornstarch
3/4 cup water
Salt and freshly ground black pepper
Cooked rice for serving

Recipe



1. Mix lemon juice and soy sauce in a shallow dish. Add catfish fillet strips and toss to coat with marinade. Set aside for 20 minutes to marinate.

2. Heat 2 tablespoons of the oil in a wok or a large skillet over medium-high heat for 2 minutes. Add bell pepper, celery, snow peas and mushrooms to the pan and stir-fry for 2 minutes. Using a slotted spoon, remove vegetables from pan and set aside.

3. Add remaining tablespoon of oil to the pan and heat for 2 minutes. Drain catfish, reserving marinade. Add catfish to the pan and stir-fry for 2 minutes or until fish flakes easily when tested with a fork. Add sautéed vegetables to the pan. Mix cornstarch, water and reserved marinade in a small bowl, stirring until smooth. Add to wok and cook and stir for 2 minutes or until slightly thickened. Season with salt and pepper to taste. Divide rice among serving plates and top with stir-fried catfish and vegetables.