Ralphiel's Catfish Spaghetti ✅

Ingredients

• 4-5 catfish belly fillets, sliced in small nuggets
• 1/4 cup of flour
• sprinkle of salt and pepper
• 4-6 tbsp of oil
• 1 12 oz box of spaghetti noodles, cooked al dente
• 2 medium tomatoes, cubed or 1 can of Original rotel "No Salt Added"
• 3-4 cloves of garlic, peeled and chopped
• 2 strings of scallions, chopped or 1/2 cup of chopped red onion
• 1 cup of pasta water or 1 cup of chicken broth w/ 1 tbsp of starch
• 1/2 cup of white wine

Steps

1. Boil water for the spaghetti noodles. Cook al dente. Reserve a cup of the pasta water. Or prepare one cup of chicken stock with 1 tbsp of starch.

   Slice up the catfish nuggets into small cubes. Sprinkle flour, salt and pepper. Stir to coat the catfish with the flour mixture.

2. In non stick pan, heat up oil, saute the catfish, both sides, until golden brown. Set aside in a platter.

3. Using the same pan, add the garlic, tomatoes (rotel), and onions. Cook for a few minutes then add pasta water or stock, and wine. Stir around, then cover to boil for 10 to 15 minutes.

4. Drain the water off of the the pasta. Return it into the pot, add the saute catfish cubes and the tomato-garlic-scallions (onion) sauce. Gently stir everything around. Sprinkle salt and pepper to taste.

5. Garnish with the remaining scallions while plating.

6. Garlic bread on the side is optional.