Crispy Catfish Spaghetti Blend (Printer-Friendly)

Savory crispy catfish meets hearty spaghetti with rich tomato sauce and spices for a comforting meal.

# What You’ll Need:

→ Fish

01 - 2 to 2 ½ pounds catfish fillets
02 - 2 large eggs, beaten
03 - 2 to 3 teaspoons hot sauce
04 - ¾ to 1 cup yellow cornmeal, medium grind
05 - ½ cup all-purpose flour
06 - 2 teaspoons smoked paprika, divided
07 - 2 teaspoons lemon pepper seasoning, divided
08 - 2 teaspoons Creole or Cajun seasoning, divided
09 - Salt and black pepper to taste
10 - Vegetable or canola oil for frying

→ Spaghetti Meat

11 - 8 ounces dried spaghetti pasta
12 - 1 pound ground beef, turkey, or chicken
13 - 1 teaspoon Italian seasoning
14 - Salt and black pepper to taste
15 - ½ cup diced onion
16 - ½ cup diced green bell pepper
17 - 4 cloves garlic, minced

→ Spaghetti Sauce

18 - 28 ounces canned crushed tomatoes
19 - ¼ teaspoon ground oregano
20 - 1 teaspoon Italian seasoning
21 - 1 teaspoon Cajun or Creole seasoning
22 - ¼ cup sugar or preferred sweetener
23 - Salt and black pepper to taste

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain and set aside to prevent overcooking.
02 - Heat a large skillet or Dutch oven over medium heat. Add ground meat, breaking it into small pieces. Cook until fully browned, then drain excess fat to maintain sauce texture.
03 - Add diced onion, green pepper, and minced garlic to the browned meat. Cook for 3 to 4 minutes until softened and aromatic, forming the flavor base for the sauce.
04 - Incorporate Italian seasoning, oregano, Cajun or Creole seasoning, salt, and pepper into the meat and vegetables. Stir well to evenly distribute flavors.
05 - Stir crushed tomatoes into the meat mixture. Add additional Cajun or Creole seasoning, Italian seasoning, oregano, salt, pepper, and sugar. Adjust seasoning to balance acidity and heat.
06 - Add cooked spaghetti to the sauce. Toss thoroughly and simmer over low heat for 15 to 20 minutes, stirring occasionally, to allow flavors to meld and thicken the sauce.
07 - Pat catfish fillets dry with paper towels for optimal breading adhesion. Season with lemon pepper, smoked paprika, Creole or Cajun seasoning, salt, and pepper.
08 - Whisk eggs and hot sauce in a bowl. In a separate container, combine cornmeal, flour, paprika, lemon pepper, and Creole or Cajun seasoning. Mix well.
09 - Dip each fillet into the egg wash, allowing excess to drip off. Press both sides firmly into the breading mixture to coat evenly. Set fillets aside on a rack for 10 to 15 minutes to rest.
10 - Heat oil in a skillet to 350–375°F. Fry fillets in batches without crowding, about 3 to 4 minutes per side, until golden brown and crispy. Drain on a wire rack to maintain texture.
11 - Plate crispy catfish alongside the saucy spaghetti. Serve immediately, optionally garnished with shredded cheese.

# Helpful Hints:

01 - Rest breaded fish before frying to ensure a crunchy crust and prevent coating loss.
02 - Use a wire rack instead of paper towels to drain fried fish for maximum crispiness.
03 - Heat oil thoroughly in a heavy skillet like cast iron for even frying and superior crust development.

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