Fried Catfish and Spaghetti
⅔ cup yellow cornmeal
¼ cup all purpose flour
1 tablespoon old bay seasoning
2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 lb. catfish fillet
1 8oz package of spaghetti noodles
10 garlic cloves
1/2 cup olive oil
1/2 stick of butter
1 medium yellow onion, cut in half
Large handful of basil
1/2 tsp red chili flakes
20 oz can of peeled tomatoes
Whisk egg and coat each fillet. Once each fillet is covered, place them on a baking sheet. While the fish sits, pour about 2 inches of oil in a frying pan and let it heat up to 350 degrees
In a small bowl combine all the spices and generously season fish. In another small baking dish, combine cornmeal, flour and the rest of the seasoning. Once the oil reaches 350 degrees, place fish in a pan, 1-2 at a time. (depending on how big your frying pan is. You want to avoid overcrowding so the fish can cook evenly.
Fry fish until golden brown, about 5-6 minutes. Remove from oil and place on a paper towel or newspaper.
Let cool for 5-10 minutes and serve with your favorite hot sauce.
In a small sauce pan, combine olive oil, garlic, basil and red chili flakes and cook on medium-low heat. Once it boils, turn the heat down to low and let it simmer for 2 minutes. Remove from heat and set aside to cool.
Over medium heat and add butter to a large pan or pot. Add in your onion flat side down and let it cook until they are brown. Carefully pour in tomatoes and break them up. When the sauce starts to boil, turn the heat to low, cover with a lid and let simmer for 20-25 minutes.
In a blender, add in the cooled basil garlic mixture and blend until it’s well combined.
Once the tomato sauce is done simmering, add in the blended oil and stir. Simmer for 10 minutes and add salt to taste, then remove from heat.
Cook spaghetti noodles according to package. When they’re done, reserve a 1/2 cup of pasta water and drain noodles. Remove onions and add noodles to sauce, then add in pasta water to thicken the sauce.
Serve on a plate and top with cheese and basil.