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Thyme Mustard Catfish over Black Eyed Pea Cakes

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 catfish fillets
  • 1/4 cup dry thyme
  • 2 cups yellow mustard
  • seasoned enough for dredging flour
  • 3 cups left over cooked (these are best cooked with ham hock for flavor) black eyed peas
  • 1/2 cup cooked and chopped bacon
  • 1/3 cup roasted red peppers
  • enough to bind patties all purpose flour
  • 1 tablespoon butter
  • 1 tablespoon 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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