Recipe courtesy of Paula Deen
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8 hr 23 min
13 min
8 hr
10 min
4 servings



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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