Pico de gallo (or “Rooster’s Beak”) is a raw Mexican salsa of finely chopped tomato, onion, chile, lime, cilantro, and usually some type of fruit such as mango or papaya. I use it on everything and I always have some in my fridge. It will stay fresh in the fridge, in an airtight container, for several days.

Fried Catfish with Pico de gallo: Serves 4

First make the pico de gallo: In a large bowl, combine 4 diced ripe tomatoes, 1 Tbsp minced onion, juice of 1 lime, salt and pepper, 1 diced ripe mango, 1/4 cup chopped cilantro, and half a minced jalapeno (no seeds). Stir well and let it sit at room temperature for at least 30 minutes.

Soak 4 catfish fillets in milk for 10 minutes. Heat a frying pan about an inch deep with vegetable or corn oil.

Remove catfish from the milk and dredge each piece in cornmeal seasoned with freshly ground black pepper, a little cayenne pepper, a little paprika, and a pinch of kosher salt. Coat the fish well and then fry for about 6 minutes on each side.

Drain well and top with the pico de gallo. Serve with rice and salad.

Easy weeknight dinners is published every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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