Recipe Card from Dan’s
Stir Fried Catfish
4 farm raised catfish fillets
3T. lemon juice
3T. soy sauce
3T. vegetable oil
1C. thinly sliced red pepper
1C. sliced celery
1C. snow peas
1C sliced fresh mushrooms
2T cornstarch
3/4C water
1t. salt
1/2t. pepper
Hot cooked rice
Cut fillets into 2 inch by three quarter inch strips. Combine lemon juice and soy sauce. Add fish; let stand 20 minutes. Add 2 tablespoons oil to wok or large skillet. Heat over medium high heat for 2 minutes. Add red pepper; stir fry 2 minutes. Add celery, snow peas and mushrooms; stir fry 2 minutes. Remove vegetables; set aside. Add remaining tablespoon oil to wok; heat over medium high heat for 2 minutes. Drain fish, reserving marinade. Add fish to wok; stir fry 2 minutes or until fish flakes easily. Return vegetables to wok. Combine cornstarch, water, salt, pepper and reserved marinade; stir until smooth. Add to wok and cook 2 minutes or until slightly thickened.
Serve over hot cooked rice. Makes 4 servings.
Source: The Catfish Institute
