It can be done and taste good, but it must be one that’s not too fishy and fried crispy imo. Can’t have the fish taste overpowering the simple base of the tomato sauce, it becoming soggy & mushy, or breaking up and mixing w the spaghetti bc of how it’s prepared.
It’s a delicate combo not easy to nail unlike chicken or ground beef which are meats w simple, basic flavors & textures that go well w tomato sauce i.e. chicken parmigiano, bolognese or meatballs.
Ultimately, when it comes to pasta & fish I prefer to pair it w a more deep flavored sauce using ingredients like lemon, white wine, or balsamic.
Last edited by FcukItImOnOne; 03-30-2022 at 03:48 AM..