Thyme Mustard Catfish over Black-Eyed Pea Cakes

Total Time:
8 hr 23 min
Prep:
13 min
Inactive:
8 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 fillets of catfish
  • 1/4 cup dry thyme
  • 2 cups yellow mustard
  • Seasoned flour, enough for dredging
Directions
  • 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.


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