Fried Catfish and Spaghetti

cooking.nytimes.com

Zytigg

subheading: FOR THE CATFISH:

1 cup buttermilk

1 teaspoon yellow or Dijon mustard

2 teaspoons kosher salt (Diamond Crystal)

2 teaspoons black pepper

2 pounds catfish fillets, cut crosswise into 1-inch-wide strips

6 cups vegetable oil, for frying

1 ½ cups fine cornmeal

½ cup all-purpose flour

1 teaspoon seafood seasoning, such as Old Bay

subheading: FOR THE PASTA:

2 tablespoons extra-virgin olive oil

1 pound ground beef or turkey, or ground Italian sausage

1 cup chopped onion (from 1 medium onion)

½ cup chopped green bell pepper (from ½ medium pepper)

1 teaspoon seasoned salt

¼ teaspoon black pepper

2 garlic cloves, minced

2 (15-ounce) cans tomato sauce

1 (15-ounce) can crushed tomatoes with their juices

¼ cup low-sodium or unsalted chicken stock

2 tablespoons granulated sugar

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon Italian seasoning

1 teaspoon parsley leaves, chopped, plus more for serving

1 teaspoon basil leaves, chopped, plus more for serving

⅛ teaspoon red-pepper flakes

Kosher salt

1 pound dry spaghetti

Directions at cooking.nytimes.com

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