Dessert: Thyme Mustard Catfish over Black Eyed Pea Cakes

Crispy catfish with wholesome black eyed pea cakes.

Ingredients

4 catfish fillets
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 bacon, cooked and chopped
1/3 cup roasted red peppers
all-purpose flour, enough to bind patties
1 tablespoon butter
1 tablespoon vegetable oil

Instructions

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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