Recipe of the Week – Thyme Mustard Catfish Over Black Eyed Pea Cakes

Submitted by Dave Hutchins

4 catfish filets
1/4 cup dry thyme
2 cups yellow mustard
Seasoned flour – enough for dredging
3 cups leftover 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

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.

Yield: 4 servings

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