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Stir-Fried Catfish

4 Catfish fillets
3 tb Lemon juice
3 tb Soy sauce
3 tb Vegetable oil
1 c Thinly sliced red pepper
1 c Sliced celery
1 c Snow peas
1 c Sliced fresh mushrooms
2 tb Cornstarch
3/4 c Water
1 ts Salt
1/4 ts Pepper
Hot Cooked Rice

Cut fillets into 2 x 3/4" strips.Combine lemon juice and soy sauce. Add fish;let stand 20 minutes.Add 2 tbsp. 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 more. Remove vegetables;set aside.Add remaining tbsp. 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.

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