Ingredients

For the Catfish:

For the Tomato-Field Peas:

4 catfish fillets (about 6 ounces each)
4 cup ripe tomatoes cut into 1/2-inch pieces (variety is good, use a mixture of heirloom and cherry varieties for an interesting presentation, both on the plate and the palate)
1 1/2 cup blanched field peas (such as butter beans, black or pink-eyed beans and or snap beans cut in 1-inch pieces)
1/2 teaspoon salt

For the Garlic Mayonnaise

4 catfish fillets (about 6 ounces each)
4 cup ripe tomatoes cut into 1/2-inch pieces (variety is good, use a mixture of heirloom and cherry varieties for an interesting presentation, both on the plate and the palate)
1 1/2 cup blanched field peas (such as butter beans, black or pink-eyed beans and or snap beans cut in 1-inch pieces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Baking Directions:

For the Catfish:Pat catfish dry with paper towels.

Generously season the fillets on both sides with salt and freshly ground black pepper.

In a large heavy skillet, heat 1/4-inch oil until ripples begin to appear.

Carefully add the catfish fillets to the hot oil; fry until crisp and golden brown, about 3-4 minutes on each side.

Remove from the skillet; drain on paper towels.

Serve immediately over the following tomato and field pea mixture.

For the Tomato-Field Peas:Put the tomatoes and field peas or green beans in a mixing bowl.

Season with salt and freshly ground black pepper.

Add basil leaves and drizzle with olive oil.

Stir in 1 tablespoon of the Garlic Mayonnaise.

Mix well and taste for seasoning.

Serve immediately with the fried catfish fillets, drizzling Garlic Mayonnaise over the catfish.

Makes about 4 1/2 cupsFor the Garlic Mayonnaise:In a small bowl, stir the garlic into the mayonnaise.

Slowly stir in a little boiling water until the sauce is thinned to a drizzling consistency.

Use as needed.

Makes about 1/2 cup.

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