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Crispy Fried Catfish with Tomato-Field Peas and Garlic Mayonnaise

Servings:
Serves four Servings
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Ingredients

For the Catfish:
  • 4 catfish fillets (about 6 ounces each)
    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
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup torn basil leaves
    • 1 tablespoon olive oil
    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
    • 1/2 cup torn basil leaves
    • 1 tablespoon olive oil
    • 1 small clove garlic, rubbed to a paste with a pinch of sea salt
    • 1/2 cup mayonnaise

    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.