Fried Catfish:
- Soak the catfish fillets in buttermilk for at least 30 minutes in the refrigerator. This helps tenderize the fish and adds flavor.
- In a shallow dish, mix together the cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a deep skillet or a deep fryer to 350°F (175°C).
- Remove the catfish from the buttermilk, allowing excess to drip off. Dredge the fillets in the cornmeal mixture, coating them evenly.
- Fry the catfish in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Drain on paper towels.
Spaghetti:
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for about 15 minutes, stirring occasionally.
- Return the cooked spaghetti to the pot and toss with the tomato sauce until well coated.
To Serve:
- Plate the spaghetti and top with chopped fresh basil. Serve the fried catfish alongside the spaghetti. Offer grated Parmesan cheese for sprinkling over the spaghetti.
Tips:
- For the Catfish: Ensure the oil is at the correct temperature before adding the catfish. If the oil isn’t hot enough, the fish will absorb too much oil and become greasy.
- For the Spaghetti: Adjust the seasoning of the sauce according to your taste. You can also add other ingredients like olives, capers, or anchovies for an extra layer of flavor.
Fried Catfish and Spaghetti is a wonderful combination of textures and tastes, offering a fulfilling meal that’s perfect for any day of the week. Enjoy this delicious blend of Southern and Italian cuisines with your family and friends!