MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Catfish & Spaghetti
Categories: Seafood, Pasta, Dairy, Herbs, Vegetables
Yield: 7 servings

MMMMM--------------------------CATFISH-------------------------------
1 c Buttermilk
1 ts Yellow or Dijon mustard
2 ts Kosher salt
2 ts Black pepper
2 lb Catfish fillets; cut across
- in 1" wide strips
6 c Oil; for frying
1 1/2 c Fine cornmeal
1/2 c A-P flour
1 ts Seafood seasoning

MMMMM---------------------------PASTA--------------------------------
2 tb Extra-virgin olive oil
1 lb Ground beef or Italian
- sausage
1 c Chopped onion
1/2 c Chopped bell pepper
1 ts Seasoned salt
1/4 ts Black pepper
2 cl Garlic; minced
30 oz (2 cans) tomato sauce
15 oz Can crushed tomatoes;
- w/juices
1/4 c Unsalted chicken stock
2 tb Granulated sugar
1 tb Tomato paste
1 tb Worcestershire sauce
1 tb Italian seasoning
1 ts Parsley leaves; chopped,
- more for serving
1 ts Basil leaves; chopped, more
- for serving
1/4 ts Red-pepper flakes
Salt
1 lb Dry spaghetti

MARINATE THE CATFISH: In a medium bowl, mix together
buttermilk, mustard, salt and pepper. Add the catfish
strips, turning to coat each side, and place in the
refrigerator to marinate as you prepare the sauce.

PREPARE THE PASTA SAUCE: In a large pot set over
medium-high, heat olive oil until it shimmers. Add
ground meat, onion, green pepper, seasoned salt and
black pepper. Cook until the meat is browned and cooked
through and the vegetables have softened, about 5 to 7
minutes. Add garlic and cook until fragrant, 30 seconds.

Add tomato sauce, crushed tomatoes, stock, sugar, tomato
paste, Worcestershire sauce, Italian seasoning, parsley,
basil and red-pepper flakes. Continue to simmer until
sauce has thickened, about 20 to 30 minutes.

While the sauce is cooking, bring a large pot of salted
water to a boil. Cook pasta according to package

directions until al dente.

As pasta cooks, prepare the fish for frying: As sauce
cooks, heat the vegetable oil over medium-high in a
large (12") cast-iron skillet until it reaches
365ºF/180ºC degrees on an instant-read thermometer.

In a medium bowl or resealable plastic bag, combine the
cornmeal, flour and seafood seasoning. Add the fish to
the mixture, a few strips at a time, and tumble gently
to coat evenly

Working in batches, fry fillets until golden brown,
about 5 minutes, flipping occasionally with tongs. Avoid
crowding the pan, so that the fillets have room to brown
properly. (Fish should be slightly crisp outside, and
moist and flaky inside.) Drain on paper towels, and hit
with seafood seasoning or salt as soon as the fried
strips come out of the oil.

Toss the spaghetti into the simmered sauce. Serve the
sauced pasta across plates, alongside the fried fish.
Sprinkle more basil and parsley over the top.

By: Millie Peartree

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... Fishing is for sport only. Fish meat is practically a vegetable.
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