Thyme Mustard Catfish over Black Eyed Pea Cakes

Based on 1 review

Ingredients:

Catfish:
4 fillets of catfish
1/4 cup dry thyme
2 cups yellow mustard
Seasoned flour, enough for dredging

Black Eyed Pea Cake
3 cups left over cooked black eyed peas (these are best cooked with ham hock for flavor)
1/2 cup cooked, chopped bacon
1/3 cup roasted red peppers
All purpose flour, enough to bind patties
1 Tbsp butter
1 Tbsp vegetable oil

Directions

Spread mustard and thyme over catfish. For best results marinate overnight. Dust fish with seasoned flour patting off excess. Deep fry until golden brown.

In a medium bowl, coarsely mash beans with a fork, adding bacon and roasted peppers to mixture. Add just enough flour to mixture to help bind. Season with salt and pepper. Shape pea mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add patties and brown on both sides until crispy.

Courtesy of Paula Deen

Servings: 4 patties
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Show: Paula's Home Cooking

Ratings for this Entry:

Submitted on February 2, 2010

I didn't have catfish but I had tilapia. The mustard and thyme gave it such a flavor. It was very very tasty. I will definitely share recipe with others. My black eyed pea cakes didn't come out right they fell apart in the pan. I know what I did wrong. I deep fryed which was to much oil. I will try again with less oil. 2 of the 4 stayed together and tasted good. The bacon was a added pop for the peas.