Step 1: Prepare the Fish for Frying

Pat the fish fillets dry with a paper towel to remove excess moisture. In a shallow bowl, mix the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. In another bowl, whisk together the buttermilk and egg until smooth.

Step 2: Coat and Fry the Fish

Dip each fish fillet into the buttermilk mixture, allowing excess to drip off, then dredge it in the flour-cornmeal mixture, pressing lightly to ensure an even coating.

In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the fish fillets for 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack or a plate lined with paper towels to drain excess oil.

Step 3: Cook the Pasta

While the fish is frying, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside. Reserve about ½ cup of pasta water in case you need to loosen the sauce later.

Step 4: Make the Creamy Cajun Sauce

In a large skillet, heat butter and olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until soft and fragrant, about 2-3 minutes. Stir in the Cajun seasoning, smoked paprika, and red pepper flakes.

Pour in the heavy cream and broth, stirring well to combine. Let the sauce simmer for 3-4 minutes until slightly thickened. Add the grated Parmesan cheese and stir until melted.

Step 5: Toss the Pasta in the Sauce

Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water to loosen it up. Squeeze fresh lemon juice over the pasta to brighten the flavors.

Step 6: Plate and Serve

Divide the creamy Cajun pasta onto plates and top each portion with a crispy fried fish fillet. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese. Serve immediately while hot.