Thyme mustard catfish over black-eyed pea cakes
Recipe courtesy of Paula Deen
4 fillets of catfish
1/4 cup dry thyme
2 cups yellow mustard
Seasoned flour, enough for dredging
Spread mustard and thyme over catfish. For best results marinate overnight.
Preheat grease to 350 degrees F.
Dust fish with seasoned flour patting off excess. Deep-fry until golden brown.
Black-Eyed Pea Cake:
3 cups leftover cooked black-eyed peas (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
Salt and pepper
1 tablespoon butter
1 tablespoon vegetable oil
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.