Fried whole catfish, spaghetti, & coleslaw on the side

INGREDIENTS

Yield:6 to 8 servings

• 1cup buttermilk
• 1teaspoon yellow or Dijon mustard
• 2teaspoons kosher salt (Diamond Crystal)
• 2teaspoons black pepper
• 2pounds catfish fillets, cut crosswise into 1-inch-wide strips
• 6cups vegetable oil, for frying
• 1½cups fine cornmeal
• ½cup all-purpose flour
• 1teaspoon seafood seasoning, such as Old Bay
• 2tablespoons extra-virgin olive oil
• 1pound ground beef or turkey, or ground Italian sausage
• 1cup chopped onion (from 1 medium onion)
• ½cup chopped green bell pepper (from ½ medium pepper)
• 1teaspoon seasoned salt
• ¼teaspoon black pepper
• 2garlic cloves, minced
• 2(15-ounce) cans tomato sauce
• 1(15-ounce) can crushed tomatoes with their juices
• ¼cup low-sodium or unsalted chicken stock
• 2tablespoons granulated sugar
• 1tablespoon tomato paste
• 1tablespoon Worcestershire sauce
• 1tablespoon Italian seasoning
• 1teaspoon parsley leaves, chopped, plus more for serving
• 1teaspoon basil leaves, chopped, plus more for serving
• ⅛teaspoon red-pepper flakes
• Kosher salt
• 1pound dry spaghetti

PREPARATION

1. Step 1Marinate 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.
2. Step 2Prepare 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.
3. Step 3Add 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.
4. Step 4While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
5. Step 5As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
6. Step 6In 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
7. Step 7Working 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.
8. Step 8Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.