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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By Paphotogirl
Strasburg, PA
on February 11, 2012
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My rating is an average of 4: the catfish, 3 stars, the black-eyed pea cakes, 5. What delicious black-eyed peas! I used Paula's "Spicy Black Eyed Peas" recipe and saved the bacon to add into the cakes. The fish was all right, but the pea cakes were scrumptious!
By barmankev7
on February 04, 2012
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Absolutley delightful! I've made this twice now. I've also just whipped up the black eyed pea cakes by themselves over a nice bed of spinach. Fabulous!
By keebug
on January 04, 2012
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I made these last night...very awesome! I make my black eyed peas with sausage and included the sausage chunks instead of adding bacon. Also, I just chopped and sauteed some red peppers instead of using roasted. Instead of shaping the cakes, I got them to the consistency of think pancake batter and poured the cakes in to the buttered skillet. Fried on each side until crispy (about 5 minutes each side and they were fantastic! So excited about all my NY leftovers now! Instead of the catfish recipe, I just blackened some cod and served with roasted brocolli and balsamic tomato salad. It was a great weeknight meal!
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