Thyme Mustard Catfish over Black-Eyed Pea Cakes (Paula Deen) |
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Prep Time: 13 Minutes Cook Time: 10 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
4 fillets of catfish |
1/4 cup dry thyme |
2 cups yellow mustard |
seasoned flour, enough for dredging |
Directions:
1. Spread mustard and thyme over catfish. For best results marinate overnight.
2. Preheat grease to 350 degrees F.
3. Dust fish with seasoned flour patting off excess. Deep-fry until golden brown.
4. Black-Eyed Pea Cake:
5. 3 cups leftover cooked black-eyed peas (best cooked with ham hock for flavor)
6. 1/2 cup cooked, chopped bacon
7. 1/3 cup roasted red peppers
8. All-purpose flour, enough to bind patties
9. Salt and pepper
10. 1 tablespoon butter
11. 1 tablespoon vegetable oil
12. 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.
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