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Fried Catfish with Tomato-Field Pea Salad
Courtesy of The Catfish Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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4 c. tomatoes, (combination of heirloom and cherry varieties), in 1/2-inch dice
1 1/2 c. Field peas (cooked butter beans, black-eyed or pink-eyed beans and/or blanched snap beans)
salt and pepper to taste
1/2 c. fresh basil leaves torn
1 Tbsp. olive oil
4 U.S. Farm-Raised catfish fillets (about 6 oz. each)
peanut oil, as needed
Garlic mayonnaise (recipe follows)
What to do:
1. To prepare the Tomato-Field Pea Salad: In a bowl, combine tomatoes and field peas. Season to taste with salt and pepper. Add basil leaves and drizzle with olive oil. Stir in 1 Tbsp. of the Garlic Mayonnaise; set aside.
2. Pat catfish dry. Generously season fillets on both sides with salt and black pepper.
3. In a heavy skillet, heat 1/4-inch peanut oil over medium-high heat until ripples begin to appear. Fry fillets until crisp and golden brown, 3 to 4 min. on each side. Remove from skillet; drain on rack.
4. Serve catfish with Tomato-Field Pea Salad; drizzle fillets with Garlic Mayonnaise.

Garlic Mayonnaise: Rub 1 small clove garlic to a paste with a pinch of sea salt. Stir in 1/2 c. mayonnaise (preferably housemade) and 3 Tbsp. boiling water. Yield: about 1/2 cup
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