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CATFISH & BLACK EYED PEA SALSA

CATFISH & BLACK EYED PEA SALSA

  • 1 can (16 oz.) seasoned or unseasoned black eyed peas, rinsed and drained
  • 1 cup plum tomato, chopped (about 1 cup)
  • 1 cup whole kernel corn
  • 1/4 cup chopped sweet onion
  • 1/3 cup PLUS 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1/2 tsp. green pepper sauce or to taste
  • 1-1/2 tsp. salt
  • 1 lb. catfish fillets
  • 1 cup all-purpose flour
  • 2 Tbsp. Bertolli® Classico™ Olive Oil

    For Black Eyed Pea Salsa, in medium bowl, combine peas, tomato, corn, onion, 1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise, green pepper sauce and 1/2 teaspoon salt. Cover and chill until ready to serve.

    Brush fillets with remaining 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, then coat with flour combined with remaining 1 teaspoon salt.

    In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook fillets, turning once, 6 minutes or until golden and fillets flake easily with fork. Serve with Black Eyed Pea Salsa.

Source: Hellman’s

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