Subj : Nat'l Catfish Month - 2
To   : All
From : Dave Drum
Date : Fri Aug 08 2025 13:24:00

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
 
MMMMM

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