Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

Crispy Fried Catfish.jpg

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

  • Peanut oil

     

  • 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.

 

Tomato-Field Peas

  • 4 cups ripe tomatoes, cut into

  • ½-inch pieces

  • 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

 

  1. 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.