Fish and Spaghetti Classic

Fish and spaghetti might raise a few eyebrows if you did not grow up with it but in plenty of Black households this combo is a classic. Crispy golden fried fish paired with rich beefy spaghetti just makes sense. I grew up watching plates like this come out hot at fish fries and Sunday dinners and this recipe brings all those familiar flavors back. It is not fancy but it is cooked with love and guaranteed to hit every time.

The first time I made this version for friends they could not believe how well crispy catfish and spaghetti went together. Now it is a requested Sunday meal whenever family visits.

Ingredients

• Catfish fillets: for classic Southern flavor and flaky texture look for fillets that are firm and mild-smelling
• Eggs: to help breading stick and build a golden crispy crust use fresh eggs for the best result
• Hot sauce: for extra punch in the breading use your favorite brand for a hint of heat
• Yellow cornmeal: builds that signature crunch choose fine or medium-grind for even coverage
• All-purpose flour: lightens up the coating and makes the fry extra crisp sift it first if lumpy
• Paprika: use smoked if possible for a deeper flavor layer
• Lemon pepper seasoning: brings fresh citrus notes and balances the richness brighter is better
• Creole or Cajun seasoning: the signature Southern spice blend choose a good quality one and check saltiness
• Salt and black pepper: basics for seasoning do not be shy with either
• Oil: neutral high heat oil like peanut or canola works best for frying
• Spaghetti pasta: use regular spaghetti or whole wheat for more fiber cook until just al dente
• Ground beef turkey or chicken: to enrich the sauce pick lean meat for less excess fat
• Italian seasoning: gives the sauce herbal backbone use one with basil rosemary and thyme
• Diced onion: for sweetness and flavor look for yellow or white onions
• Diced green peppers: for a fresh bite and color
• Garlic cloves: minced for savory depth and aroma use fresh garlic over jarred
• Canned crushed tomatoes: the base of your spaghetti sauce look for San Marzano for a richer taste
• Ground oregano: for herbal brightness
• Sugar or sweetener: helps mellow tomato acidity a little goes a long way
• Quality seasoning: make sure your blends are fresh and aromatic for the most flavorful result

Instructions

Spaghetti Prep:

Start by bringing a large pot of salted water to a rolling boil this is key for flavoring your noodles. Add the spaghetti and cook following the package guide until just al dente. Drain well then set aside on a plate or back into the pot off the heat

Brown the Meat:

Place your Dutch oven or a deep skillet over medium heat. Add your ground meat breaking it up as you go. Cook until every bit is browned and there is no pink left. Drain away extra grease for a lighter sauce

Build the Sauce:

Add in diced onions green peppers and minced garlic right into your browned meat. Let these cook slowly for about 3 to 4 minutes stirring until the veggies are soft and the garlic is aromatic

Season Everything:

Sprinkle the Italian seasoning ground oregano Cajun or Creole blend salt and pepper right onto your veggie and meat mix. Toss gently so each piece gets a just a bit of flavor

Tomato Magic:

Pour in your crushed tomatoes and stir well. Add in one more hit of your Cajun or Creole seasoning plus more Italian seasoning and a touch of sugar to soften the taste. Taste and adjust with more seasoning or sugar until you get that perfect sweet savory note

Join Pasta and Sauce:

Toss the drained cooked spaghetti straight into your simmering sauce. Mix everything together until noodles are coated and meat is tucked in everywhere. If things look too thick a splash of water can loosen it up

Simmer to Perfection:

Turn the heat all the way to low and let your pot simmer uncovered for 15 to 20 minutes. Stir occasionally to keep things from sticking. The flavors meld and the sauce thickens a touch

Fish Prep:

Pat every catfish fillet very dry with paper towels. This small step is the secret to the breading sticking well and minimizing oil splatter. If your fillets are thick slice them so they fry evenly

Season the Fish:

Sprinkle each side with lemon pepper paprika Creole or Cajun seasoning salt and pepper. Massage these spices into the fillets making sure every inch gets coated

Egg Wash:

In a shallow bowl whisk together beaten eggs and a couple splashes of hot sauce. This adds flavor and helps the breading grip

Breads the Fish:

In a bag or a clean bowl combine yellow cornmeal all-purpose flour paprika lemon pepper and Cajun or Creole seasoning. Mix very well so every bite has balanced flavor

Coat Each Fillet:

Dip each seasoned fillet in the egg wash shake off excess then dredge in your cornmeal mix pressing gently so crumbs stick. Lay each one on a plate or rack. Let the breaded fish rest for about 10 to 15 minutes

Fry the Fish:

Heat oil in your cast iron skillet over medium-high until it reaches 350 to 375 degrees test by dropping in a bit of cornmeal to see if it sizzles. Gently lay in the fish without crowding. Fry 3 to 4 minutes per side until golden brown crispy and flaky

Drain and Rest:

Set each fillet on a wire rack so excess oil drips off. This is what gives you a crisp crust on all sides. Let fish rest just a minute or so before serving

Plate and Serve:

Spoon saucy spaghetti onto plates and top with fresh fried fish. Add shredded cheese if you like a melty finish

My favorite part is always that first crunchy bite of catfish right on top of warm saucy noodles. When I was a kid my grandma let me sprinkle my own extra lemon pepper on my piece and now I still do the same at every fish fry.

Storage Tips

Leftover fish should be cooled fully and then stored in a single layer in an airtight container in the fridge. It stays crisp if you reheat in the oven or air fryer instead of the microwave. Spaghetti and sauce can go in any container and will be just as tasty the next day. I sometimes wrap extra fish in foil and put it straight into the freezer for a quick heat-and-eat meal next week

Ingredient Substitutions

If you are short on catfish try tilapia whiting or even cod – just look for firm white fish that holds up to breading. Want a lighter meal swap the beef for ground turkey or even skip the meat in the sauce for a vegetarian version. If you can not find Cajun or Creole seasoning use a blend of paprika garlic powder onion powder thyme and a pinch of cayenne

Serving Suggestions

Serve this meal with classic sides like coleslaw soft white bread and maybe a little hot sauce on the side. A cool cucumber salad or roasted greens bring freshness if you want more veggies on the plate. Sometimes for a big Sunday gathering I double the recipe and put everything on large platters so people can help themselves

Cultural Context

Fish and spaghetti is a Southern and soul food staple with deep roots in Black communities especially at family gatherings or church fish fries. The pairing makes good sense – fried fish was affordable and easy to cook for a crowd while spaghetti stretches ingredients and sauce. This plate is a celebration of clever family cooking with big flavors and community tradition

Seasonal Adaptations

In summer use fresh sweet peppers and ripe tomatoes for a brighter sauce In colder months load the sauce with extra garlic and herbs for deeper warmth Try trout or bluegill if they are in season and you want a truly traditional touch

Success Stories

Many people grew up eating fish and spaghetti at family reunions picnics or after church. One friend told me she surprised her northern in-laws with a big platter – now it is a holiday favorite on their table too. The combo might seem odd until you try it and then it somehow just feels right

Freezer Meal Conversion

You can freeze the spaghetti and meat sauce in airtight containers for up to three months. Reheat gently on the stove with a splash of water to loosen the sauce. Fried fish is best fresh but can also be frozen cooked – reheat in a hot oven to restore some crispness

I once made this with kids helping and watching everyone get floury hands and giggle as we breaded the fish made it even more special. This recipe brings the spirit of Sunday dinner into your kitchen every time you make it.

Common Recipe Questions

→ What type of fish works best for this dish?

Catfish fillets are traditional for their mild flavor and sturdy texture, but whiting or tilapia work well too.

→ How can I keep the fish crispy after frying?

After frying, set the fish on a wire rack instead of paper towels to let excess oil drain without trapping steam.

→ Do I have to use beef in the spaghetti sauce?

Ground beef is classic, but ground turkey or chicken make good alternatives for a lighter variation.

→ Can I air fry the catfish instead of frying in oil?

Yes, bread the fillets as usual and air fry at 400°F until golden and crisp, flipping once halfway through.

→ What side dishes pair well with this meal?

Coleslaw, cornbread, and sautéed greens are delicious sides that round out the Southern-inspired plate.

→ How do I keep the fish breading from falling off?

Pat the fillets dry and let breaded fish rest before frying to help the crust adhere properly.