Recipe - Catfish Stir-Fry

4 Catfish fillets
3 tablespoon Lemon juice
3 tablespoon Soy sauce
3 tablespoon Vegetable oil
1 cup Thinly cut or sliced up bell pepper;
preferably red
1 cup Sliced celery
1 cup Snow peas
1 cup Sliced fresh mushrooms
2 tablespoon Cornstarch
Three fourths cup Water
One fourth teaspoon Pepper
Hot cooked rice

Cut fillets into bitesize 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 mediumhigh
heat until hot enough to form bubbles around a wooded toothpick, 12
minutes. Add red pepper, celery, snow peas and mushrooms. Stirfry 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 (12 minutes), add fish and stirfry
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.