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Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

Sep
12
2017
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

 

 

  1. 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.
  2. 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.
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