Thyme Mustard Catfish over Black-Eyed Pea Cakes

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Comments & Reviews

• recipe Thyme Mustard Catfish over Black-Eyed Pea Cakes
  Cynthia Enfield, NH 10-05-2009

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  Fantastic!

  Rated: 5 stars out of 5

  I was a little nervous about marinating fish in mustard (there's a bad recipe in my skeleton closet that involved marinating... pork chops in mustard), but it was very good and will definitely make it again. I marinated the filets overnight, using fresh thyme instead of dried because that's what I had. I wiped off the extra mustard before dredging in flour. As others suggested, I let them sit in the flour for a couple of minutes so the flour could stick, which worked pretty slick. I didn't end up making the black-eyed pea cakes because I couldn't find a hamhock in the store, but served it roasted potatoes and a side salad. Very, very good.Read more

• recipe Thyme Mustard Catfish over Black-Eyed Pea Cakes
  JAYNE RICHMOND, VA 10-02-2009

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  Black-Eyed Pea Cakes

  Rated: 4 stars out of 5

  I changed the recipe a bit. I added chopped onion. I made a stewed tomato sauce that I served on the side. Delicious!

• recipe Thyme Mustard Catfish over Black-Eyed Pea Cakes
  Catherine Franklin, TN 09-29-2009

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  Easy and Tasty

  Rated: 4 stars out of 5

  My husband raved about the catfish, claiming it was the best catfish he'd ever had. Although I don't rank it at the top of... my chart, it's certainly very good, and I'd definitely fix it again. As for the black eyed pea cakes, they were a nice change of pace from the way we normally eat one of our favorite Southern vegetables. I do think they lack a little something, though. Next time, I might try adding a bit more salt and a few chopped pickled jalapenos to give them a little kick. A word of caution: These two foods are heavy, so I'm not sure I'll serve the two dishes together again. In fact, I think the black eyed pea cakes are filling enough to be considered the "protein" portion of the meal. Next time, I might pair each of them with other dishes that will lighten the meal.Read more

• recipe Thyme Mustard Catfish over Black-Eyed Pea Cakes
  Larry Selah, WA 07-07-2009

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  The Only Catfish Recipe You'll Need!

  Rated: 5 stars out of 5

  Here are a few tips for doing the catfish recipe successfully: Marinate overnight as Paula says, then wipe off almost all of... the mustard before flouring. It's a marinade, not a sauce, therefore you're not supposed to really leave much of it on. There will be plenty of flavor in the fish. I seasoned the flour with smoked paprika, a dash of cayenne pepper, and garlic powder (no salt). When you dredge the fillets in the flour, let them sit in it for a minute or two, then shake off the excess. Letting them rest will help keep the flour from falling off in the fry. Absolutely make sure your oil is HOT - Between 350 to 375 degrees (use a thermometer). Dropping them in oil that is too cool will make them greasy. The oil should be at least half as deep as the thickness of the fillets. For extra crunchy fillets, dip them in egg wash and panko bread crumbs after flouring. Yummy!!Read more

• recipe Thyme Mustard Catfish over Black-Eyed Pea Cakes
  KRISTIN Rancho Cucamonga, CA 04-03-2009

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  The catfish is delicious!

  Rated: 5 stars out of 5

  I didn't make the Black-eyed pea cakes, but the Catfish was outstanding. I couldn't believe how simple it was to make and... yet it was so flavorful. The mustard marinade gives the final product a little tang, which was nice. The simple flour coating made a nice light crispy coating. Do make sure to season the flour well. I used salt, paprika, and garlic powder to season the flour and it turned out great. I'll definitely be making this catfish again, especially for a quick work day entree. Because you throw the marinade on the night before, it comes together in a snap the next day. Thanks Paula!Read more

• recipe Thyme Mustard Catfish over Black-Eyed Pea Cakes
  Amiyrah edison, NJ 03-04-2009

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  Mustard catfish....a winner!

  Rated: 5 stars out of 5

  We've tried this recipe repeatedly since it has aired and my husband still requests it at least twice a month. We fry ours in... our cast iron skillet and it produces a crispy crust. For those that may have had problems with the flour coming off, try putting the amount of flour you are going to use in the fridge while the fish is marinating. The cool fish, mustard and flour hitting the pan will produce a crunchy crust and keep the fish from being over cooked. Hubby isn't keen on black eyed peas, so we still haven't tried that part of the recipe. Thank you for giving us inexpensive recipes, Paula. These are the times we all need these inventive, tasty recipes that won't break the bank. We love you!Read more