Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise
4 U.S. Farm-Raised Catfish Fillets (about 6 ounces each)
Salt and pepper to taste
PAT catfish dry with paper towels. Generously season fillets on both sides with salt and pepper. In a large, heavy skillet, heat ¼ inch peanut oil until ripples begin to appear. Carefully add catfish fillets to hot oil; fry until crisp and golden brown, about 3 to 4 minutes on each side.
REMOVE from skillet; drain on paper towels. Serve with Tomato-Field Peas and Garlic Mayonnaise.
4 cups ripe tomatoes, cut into
1½ cups blanched field peas, cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup torn basil leaves
1 tablespoon olive oil
IN A LARGE BOWL, toss tomatoes and field peas with salt and pepper. Add basil leaves; drizzle with olive oil. Stir in 1 tablespoon of Garlic Mayonnaise. Mix well and taste for seasoning. Serve with fried catfish, drizzling Garlic Mayonnaise over fillets.