Thyme Mustard Catfish over Black-Eyed Pea Cakes

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

1. Spread mustard and thyme over catfish.
2. For best results marinate overnight.
3. Preheat grease to 350 degrees F.
4. Dust fish with seasoned flour patting off excess.
5. Deep-fry until golden brown.
6. 3 cups leftover cooked black-eyed peas (best cooked with ham hock for flavor)
7. 1/2 cup cooked, chopped bacon
8. 1/3 cup roasted red peppers
9. All-purpose flour, enough to bind patties
10. Salt and pepper
11. 1 tablespoon butter
12. 1 tablespoon vegetable oil
13. In a medium bowl, coarsely mash beans with a fork, adding bacon and roasted peppers to mixture.
14. Add just enough flour to mixture to help bind.
15. Season with salt and pepper.
16. Shape pea mixture into 4 patties.
17. Melt butter and oil together in a large skillet over medium heat.
18. Add patties and brown on both sides until crispy.

catfish, thyme, yellow mustard, flour

Taken from www.foodnetwork.com/recipes/paula-deen/thyme-mustard-catfish-over-black-eyed-pea-cakes-recipe.html (may not work)