Fish and Spaghetti Classic (Print-Friendly Version)

Crispy catfish meets saucy spaghetti for a soulful, comforting Southern dish perfect for gatherings.

# Ingredients You'll Need:

→ Fried Catfish

01 - 1–1.1 kg catfish fillets
02 - 2 eggs, beaten
03 - 10–15 ml hot sauce
04 - 90–130 g yellow cornmeal
05 - 60 g all-purpose flour
06 - 2 teaspoons paprika, divided
07 - 2 teaspoons lemon pepper seasoning, divided
08 - 2 teaspoons Creole or Cajun seasoning, divided
09 - Salt, to taste
10 - Black pepper, to taste
11 - Vegetable oil, for frying

→ Spaghetti and Meat Sauce

12 - 225 g dried spaghetti
13 - 450 g ground beef, turkey, or chicken
14 - 1 teaspoon Italian seasoning
15 - Salt, to taste
16 - Black pepper, to taste
17 - 75 g diced onion
18 - 75 g diced green pepper
19 - 4 garlic cloves, minced

→ Spaghetti Sauce

20 - 800 g canned crushed tomatoes
21 - 0.25 teaspoon ground oregano
22 - 1 teaspoon Italian seasoning
23 - 1 teaspoon Cajun seasoning
24 - 60 ml granulated sugar or sweetener
25 - Salt, to taste
26 - Black pepper, to taste

# How to Make It:

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.
02 - In a large skillet over medium heat, cook ground beef, turkey, or chicken until browned. Drain excess fat. Add diced onions, green peppers, and minced garlic. Sauté for 3–4 minutes, until softened and fragrant.
03 - Add Italian seasoning, oregano, Cajun or Creole seasoning, salt, and black pepper to the meat. Stir to coat. Add crushed tomatoes, additional Cajun or Creole seasoning, Italian seasoning, oregano, salt, black pepper, and sugar. Mix well. Adjust seasoning to taste.
04 - Toss cooked spaghetti with the meat sauce until the noodles are evenly coated and the meat is distributed. If sauce is thick, stir in a splash of water. Simmer on low heat for 15–20 minutes, stirring occasionally, until flavors meld and sauce slightly thickens.
05 - Pat catfish fillets dry with paper towels. Season both sides with 1 teaspoon lemon pepper, 1 teaspoon paprika, 1 teaspoon Cajun or Creole seasoning, salt, and black pepper.
06 - In a shallow bowl, whisk eggs with hot sauce. In a separate bowl or bag, combine yellow cornmeal, all-purpose flour, remaining paprika, lemon pepper, and Creole or Cajun seasoning. Mix thoroughly.
07 - Dip each fillet into the egg wash, allowing excess to drip off. Press into the cornmeal mixture, coating both sides fully. Let coated fillets rest for 10–15 minutes to help breading adhere.
08 - Heat oil in a large cast iron skillet to 175–190°C (350–375°F), filling to halfway up the side of the fillets. Fry catfish in batches, 3–4 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
09 - Transfer cooked catfish to a wire rack to drain excess oil. Let rest briefly before serving.
10 - Serve the fried catfish hot alongside spaghetti and meat sauce. Garnish with shredded cheese if desired.

# Extra Information:

01 - Pat catfish fillets thoroughly dry before breading to ensure maximum crispiness.
02 - Letting breaded fish rest before frying prevents the coating from falling off.
03 - For best results, drain fried fish on a wire rack rather than paper towels.
04 - Do not cover fried fish with foil to prevent the crust from becoming soggy.
05 - Spice blends can be customized to taste.

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