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Thyme Mustard Catfish over Black Eyed Pea Cakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 patties Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 patties Servings
$ /Serving

Thyme Mustard Catfish over Black Eyed Pea Cakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 patties Servings
$ /Serving

Ingredients

  • 4 fillets of catfish
  • 1/4 cup dry thyme
  • 2 cups yellow mustard
  • seasoned flour, enough for dredging
  • 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 tablespoon butter
  • 1 tablespoon vegetable oil

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product