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

Ingredients

• 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