Catfish & Black Eyed Pea Salsa

Best Foods
Catfish & Black Eyed Pea Salsa


16 ounces black-eyed peas ( seasoned or unseasoned,  rinsed and drained)
1 cup plum tomatoes (chopped, about 1 cup)
1 cup whole kernel corn
1/4 cup chopped onion
1/3 cup Hellmann's® or Best Foods® Mayonnaise (for salsa)
1/2 teaspoon green pepper sauce (or to taste)
1 1/2 teaspoons salt (divided)
1 pound catfish fillets
1 cup all-purpose flour
2 tablespoons olive oil
1/4 cup Hellmann's® or Best Foods® Mayonnaise (for fish)


1For Black Eyed Pea Salsa, combine peas, tomato, corn, onion, green pepper sauce, 1/2 teaspoon salt and 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise in medium bowl. Cover and chill until ready to serve.
2Brush catfish with remaining 1/4 cup Mayonnaise, then coat with flour combined with remaining 1 teaspoon salt.
3Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook catfish, turning once, 6 minutes or until golden and catfish flake with fork. Serve with Black Eyed Pea Salsa.
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