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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.