Black Eye Pea Cakes topped with Fried Catfish
This is a sponsored post, but as always the opinions below are my own.
It is a long standing tradition to serve blackeye peas on New Years Day in hopes of a year filled with prosperity. This dish comes together quickly & if you happened to have received an air-fryer from Santa use Guidry’s Catfish Cajun Breaded Catfish Strips!
Black Eye Pea Cakes topped with U.S. Farm-Raised Catfish
Ingredients
1 can blackeye peas, drained. (I used Trappey’s Jalapeno Blackeye Peas.)
½ cup plain bread crumbs.
1 egg.
Cajun Seasoning to taste.
2 tbsp oil.
4-5 fried catfish strips (I used Guidry’s Catfish Cajun Breaded Strips in my air-fryer; approx. 5-6 min per side).
Fish Taco Sauce (I used Louisiana Fish Fry brand).
Green onions for topping.
Directions
In a food processor add in blackeye peas, bread crumbs, egg, & seasoning. Pulse until combined. Form into mini cakes and place in the refrigerator for 30 minutes.
Cut your catfish into bite size pieces. If you are frying it traditionally and not using the strips I mentioned above, you can do this before frying and battering.
Remove cakes from the fridge. Heat oil in a hot skillet. Cook cakes on both sides until hot all the way through and a little crispy.
Top your cake with catfish, fish taco sauce, & green onions. Enjoy!
