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.
Recipe courtesy of Paula Deen