Catfish Stir-fry Recipe #102122
We have a freezer full of catfish so I have been trying out different catfish recipes. My family and I liked this one.
1¼ hours | 1 hour prep
SERVES 4
- 1 1/2 lbs catfish fillets
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce (use low-sodium if salt-sensitive)
- 3 tablespoons vegetable oil, divided
- 1 cup thinly sliced carrot
- 1 cup sliced broccoli floret
- 1 cup sliced zucchini
- 1 cup sliced fresh mushrooms
- 1 cup sliced cauliflower floret
- 3/4 cup green onion, cut into 1/2 inch pieces
- 2 medium tomatoes, peeled and cut into eighths
- 1/2 cup sliced water chestnuts
- 2-2 1/2 tablespoons cornstarch
- 3/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- hot cooked rice
- Cut catfish fillets into 2 x 3/4 inch strips.
- In a bowl, add the lemon juice and soy sauce; stir to combine.
- Add the fish strips to the bowl and let marinate for 20 minutes.
- Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
- Add carrots to wok; stirfry for 2 minutes.
- Add the next 7 ingredients and stirfry for 2 minutes.
- Transfer vegetables to a plate or bowl and set aside.
- Add 1 tablespoon oil to wok and let get hot.
- Drain fish and reserve marinade.
- Add fish to wok and stirfry for 2 minutes or until fish flakes.
- Transfer vegetables back to wok.
- Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
- Stirfry on low heat for 2 minutes or until thickened and bubbly.
- Serve over hot cooked rice.
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5 stars