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Stir-Fried Catfish

What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious! But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish. 

Serves 4 

1/4 c. lemon juice 
3 T. soy sauce 
1 tsp. grated fresh ginger (optional) 
4 catfish fillets, cut into strips 
3 T. olive or vegetable oil 
1/2 c. red pepper slices 
1/2 c. green pepper slices 
1/2 c. purple onion slices 
1 c. celery 
1 c. snow peas 
1 c. sliced mushrooms 
2 T. cornstarch 
3/4 c. chicken broth 
salt and pepper to taste
2 c. cooked rice 

Combine lemon juice, soy sauce, and grated ginger. Dip catfish strips in mixture and refrigerate for at least 30 minutes. Heat two tablespoons of the oil in wok or heavy skillet for about two minutes. Add vegetables and stir fry three minutes. Remove vegetables and set aside. Heat remaining oil and stir in catfish strips. Cook about two minutes, or until fish flakes. In a separate skillet, combine any remaining marinade, cornstarch and cold broth, stirring until smooth. Add sauce and vegetables to catfish in wok and cook until thickened. Serves four with boiled rice.
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