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 and Garlic Mayonnaise:
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.