• 16 ounces black eyed peas ( seasoned or unseasoned,  rinsed and drained)
  • 1 cup plum tomato (chopped, about 1 cup)
  • 1 cup whole kernel corn
  • 1/4 cup chopped onion
  • 1/3 cup Hellmann's or Best Foods Real 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 Real Mayonnaise (for fish)


  1. For 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.
  2. Brush catfish with remaining 1/4 cup Mayonnaise, then coat with flour combined with remaining 1 teaspoon salt.
  3. Heat 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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