Thyme Mustard Catfish over Black Eyed Pea Cakes

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Thyme Mustard Catfish over Black Eyed Pea Cakes Thyme Mustard Catfish over Black Eyed Pea Cakes Recipe Courtesy of

Servings: 4 patties
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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

Black Eyed Pea Cake
3 cups left over cooked black eyed peas (these are 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
1 Tbsp butter
1 Tbsp vegetable oil


Spread mustard and thyme over catfish. For best results marinate overnight. Dust fish with seasoned flour patting off excess. Deep fry until golden brown.

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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Reader Comments:


I made the Black-Eyed Pea Cakes, and being a native Texan, added some minced jalapeño. My, oh my!!!!

By Annette Bates on December 27, 2013


Wonderful! I made both the catfish and the cakes, stayed true to the recipe, and they were both so tasty and reheated very well the next day. Yum!

By Brandi on January 28, 2011


I didn't have catfish but I had tilapia. The mustard and thyme gave it such a flavor. It was very very tasty. I will definitely share recipe with others. My black eyed pea cakes didn't come out right they fell apart in the pan. I know what I did wrong. I deep fryed which was to much oil. I will try again with less oil. 2 of the 4 stayed together and tasted good. The bacon was a added pop for the peas.

By Anonymous on February 16, 2010

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