Fish and Spaghetti Feast

Crispy catfish fillets seasoned with bold Creole spices paired with a rich, hearty spaghetti simmered in a savory tomato and ground meat sauce create a comforting Southern classic perfect for family dinners or gatherings. This recipe brings together crunchy golden fish and flavorful noodles for a satisfying meal that feels like a warm hug from home.

I first made this dish after moving out on my own and missing those big family meals. Now it’s my go-to for both comfort and company because everyone always asks for seconds.

Ingredients

• Catfish fillets: choose fresh or high-quality frozen catfish for flaky texture and excellent frying results
• Eggs: act as the adhesive in the breading process helping it adhere and crisp nicely
• Hot sauce: adds a subtle kick elevating the breading without overwhelming
• Yellow cornmeal: provides hearty crunch seek medium grind for balanced texture
• All-purpose flour: lightens the breading keeping it airy for a perfect golden crust
• Paprika: smoked varieties add deep smoky flavor I prefer Spanish or Hungarian types
• Lemon pepper seasoning: brightens the fish balancing the richness of the crust
• Creole or Cajun seasoning: use your favorite no MSG blend for bold Southern flavor
• Salt and pepper: season every layer taste and adjust to your preference
• Neutral oil such as canola: fry in this to avoid burning associated with olive oil
• Spaghetti noodles: standard dried spaghetti holds sauce well without becoming mushy
• Ground beef turkey or chicken: choose based on preference or availability drain excess fat after cooking
• Italian seasoning: classic dried herb blend contributes savory depth
• Diced onion and green peppers: build a southern vegetable base sweet and aromatic
• Garlic cloves: minced fresh for punchy background flavor use heavy bulbs for richness
• Crushed tomatoes: canned San Marzano variety preferred for balanced flavor
• Oregano: adds earthiness complementing rich meat sauce
• Cajun seasoning: generous use adds heat and complexity
• Sugar or neutral sweetener: balances tomato acidity raw sugar preferred for subtle sweetness

Instructions

Cook the Spaghetti:

Bring a large pot of generously salted water to a rolling boil Add spaghetti noodles and cook following package directions until just al dente Drain thoroughly and set aside to prevent overcooking

Brown the Meat:

Heat a Dutch oven or large skillet over medium heat Add ground beef or choice of meat Break into small crumbles and cook until fully browned Remove and drain any excess fat to keep the sauce from becoming greasy

Sauté the Vegetables:

Add diced onion green peppers and minced garlic to the browned meat Stir constantly cooking 3 to 4 minutes until softened and fragrant This base creates deep flavor for the sauce

Season the Sauce:

Sprinkle Italian seasoning oregano Creole or Cajun seasoning salt and pepper over the ingredients Mix thoroughly so every piece is evenly coated Layering spices now creates complexity

Simmer the Sauce:

Pour crushed tomatoes into the pan Stir in Cajun seasoning extra Italian seasoning oregano salt pepper and sugar Start with small amounts of sugar then taste and adjust to balance acidity and sweetness

Combine Pasta and Sauce:

Add cooked spaghetti directly to the sauce Toss well coating every strand Let the mixture simmer over low heat for 15 to 20 minutes stirring occasionally This helps flavors meld and thickens sauce

Prepare the Catfish:

Pat fillets completely dry with paper towels This critical step ensures a crispy crust For thicker fillets slice lengthwise for even frying

Season the Fillets:

Generously season catfish with lemon pepper smoked paprika Creole or Cajun seasoning salt and pepper Rub spices into the flesh by hand for even coverage

Make the Egg Wash and Breading:

Whisk eggs with hot sauce in a bowl In a separate container combine yellow cornmeal flour paprika lemon pepper and Creole or Cajun seasoning Shake or mix well for bold flavor

Bread the Fish:

Dip each fillet into egg wash letting excess drip off Press fillets firmly into the breading ensuring full coverage Place on a rack in a single layer Rest the breaded fillets for 10 to 15 minutes to set the coating

Fry the Catfish:

Fill a cast iron skillet with oil to reach halfway up the fillets Heat oil to between 350 and 375 degrees Fahrenheit To test drop a pinch of cornmeal which should sizzle Place fillets gently into hot oil without overcrowding Fry 3 to 4 minutes on each side until golden and crispy

Drain and Serve:

Set fried fillets on a wire rack to drain excess oil Avoid stacking to maintain crisp texture Serve hot alongside the saucy spaghetti Optionally garnish with shredded cheese and enjoy

My absolute favorite ingredient is the smoked paprika in the fish breading It adds a smoky depth I think about long after the meal is finished The recipe always sparks memories of family fish fries especially Uncle Bill insisting on a heavy cast iron skillet for frying I learned to trust his wisdom after many tries

Storage tips

Keep leftover fish and spaghetti in separate airtight containers in the fridge This helps the fish stay crispy and the spaghetti retains moisture Both are best eaten within two days Reheat the fish gently in the oven or air fryer to preserve crust Microwave works for the spaghetti but add a splash of water to loosen the sauce

Ingredient substitutions

If catfish is unavailable firm white fish such as tilapia or cod work well Ground turkey or chicken take the place of beef for lighter variation Plant-based crumbles can be used for a vegetarian option Try Tony Chachere’s for a robust Cajun seasoning but any good blend works A buttermilk dip replaces the egg wash if you want an even crunchier breading

Serving suggestions

The dish is filling on its own but pairs nicely with coleslaw or slow-cooked greens for a full Southern meal Sweet cornbread is wonderful for mopping up sauce Adding fresh parsley or a squeeze of lemon brightens the plate beautifully

This catfish and spaghetti combo delivers comforting Southern flavor that brings people together. It’s perfect for weeknights or large gatherings when you want hearty satisfaction with minimal fuss.

Common Recipe Questions

→ What type of fish works best for this dish?

Catfish is traditional due to its firm texture and mild flavor, but white fish alternatives like tilapia or whiting also work well.

→ How can I keep the fish coating crispy?

Let the breaded fillets rest before frying and drain them on a wire rack after cooking. Avoid stacking to preserve crispness.

→ Can I substitute the ground beef in the sauce?

Yes, ground turkey or chicken are great lighter options, and plant-based meats can be used for a vegetarian version.

→ What seasoning enhances the fish best?

A blend of smoked paprika, lemon pepper, and Cajun or Creole seasoning provides bold and balanced flavors.

→ Is air frying a good alternative to deep frying the fish?

Air frying works well for a lighter crust; just ensure the fillets are evenly coated and spaced in a single layer.

→ How should this dish be served for best experience?

Serve crispy fish fillets alongside saucy spaghetti, optionally topped with shredded cheese or fresh herbs like parsley.