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Catfish Marinara
olive oil
fresh basil
minced garlic
marinara sauce
kalamata olives
romano cheese
bowtie pasta
fried catfish fillets (breaded in seasoned cornmeal and deep fried)

While the catfish is frying, saute some fresh basil and garlic in a few tablespoons of olive oil.  Add cooked, drained bowtie pasta and toss. Pour in 1 cup marinara, olives and a good dose of romano. Remove catfish from oil, drain on paper towels for a minute, then break into chunks and toss into pasta. Don't drown fillets in sauce. It's the crispiness that makes this dish great. Serve immediately.