Ralphiel's Catfish Spaghetti
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 677.5
- Total Fat: 29.7 g
- Cholesterol: 61.3 mg
- Sodium: 526.5 mg
- Total Carbs: 75.2 g
- Dietary Fiber: 4.4 g
- Protein: 27.6 g
View full nutritional breakdown of Ralphiel's Catfish Spaghetti calories by ingredient
Introduction
Yes, a catfish dish thats not fried. A dish that was surprisingly good. And definitely a seafood dish that’s perfect for people who are skipping meat during Holy Week. But catfish and spaghetti? Really? I KNOW, I was really surprised how good this is. My children loved it too. So let me show you how I made it. Yes, a catfish dish thats not fried. A dish that was surprisingly good. And definitely a seafood dish that’s perfect for people who are skipping meat during Holy Week. But catfish and spaghetti? Really? I KNOW, I was really surprised how good this is. My children loved it too. So let me show you how I made it.Number of Servings: 4
Ingredients
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4-5 catfish belly fillets, sliced in small nuggets
¼ 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
½ cup of white wine
Directions
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.
In non stick pan, heat up oil, sauté the catfish, both sides, until golden brown. Set aside in a platter.
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.
Drain the water off of the the pasta. Return it into the pot, add the sauté catfish cubes and the tomato-garlic-scallions (onion) sauce. Gently stir everything around. Sprinkle salt and pepper to taste.
Transfer the whole thing into a pasta platter or bowl. Garnish with the remaining scallions. Serve in individual plates. Garlic bread on the side is optional.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user RALPHIEL.
Slice up the catfish nuggets into small cubes. Sprinkle flour, salt and pepper. Stir to coat the catfish with the flour mixture.
In non stick pan, heat up oil, sauté the catfish, both sides, until golden brown. Set aside in a platter.
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.
Drain the water off of the the pasta. Return it into the pot, add the sauté catfish cubes and the tomato-garlic-scallions (onion) sauce. Gently stir everything around. Sprinkle salt and pepper to taste.
Transfer the whole thing into a pasta platter or bowl. Garnish with the remaining scallions. Serve in individual plates. Garlic bread on the side is optional.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user RALPHIEL.
Member Ratings For This Recipe
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