Fish and Spaghetti Feast

Crispy catfish fillets spiced with Creole seasoning paired with a robust spaghetti simmered in a rich meat sauce make this dish a beloved Southern classic. It’s comfort food that brings together crunchy fish and tender noodles in a way that feeds the soul and fills the belly. Perfect for family dinners or casual gatherings, this meal captures the warmth of shared moments and nostalgia with every bite.

I first made this recipe when I moved away from home and missed Sunday dinners with my family. It quickly became my go-to comfort dish and now my friends always ask me to make it for game day.

Ingredients

• Catfish fillets: Choose fresh or high-quality frozen for the best flaky texture
• Eggs: Help the breading stick to the fish creating a crispy coating
• Hot sauce: Adds a subtle spicy kick to the breading for depth
• Yellow cornmeal: Adds a hearty crunch Best with a medium grind for perfect crispiness
• All-purpose flour: Lightens the breading for a golden finish
• Paprika: Smoked variety gives smoky depth I prefer Spanish or Hungarian paprika
• Lemon pepper seasoning: Brightens the fish balancing its richness
• Creole or Cajun seasoning: Essential for bold southern flavor Opt for no MSG blends if possible
• Salt and pepper: Needed to season every layer Taste mixes before use for balance
• Oil: Use neutral oils like canola for frying Avoid olive oil which burns too fast
• Spaghetti noodles: Standard dried spaghetti holds the sauce well
• Ground beef turkey or chicken: Versatile for your preference Be sure to drain excess fat after browning
• Italian seasoning: Classic herb blend adds savory notes
• Diced onion and green peppers: Brings the southern trinity and adds sweetness
• Garlic cloves: Fresh and minced for punchy background flavor
• Crushed tomatoes: Canned works San Marzano recommended for best taste
• Oregano: Adds earthiness to the sauce balancing richness
• Cajun seasoning: Boosts heat and bold flavor Use generously
• Sugar or sweetener: Neutralizes acidity Use raw sugar if available

Instructions

Cook the Spaghetti:

Bring a large pot of salted water to a boil Add spaghetti and cook according to package directions until al dente Drain well and set aside to prevent overcooking

Brown the Meat:

Heat a Dutch oven or large skillet over medium heat Add your choice of ground meat Break it into small pieces for even browning Cook fully and drain any excess fat to avoid greasy sauce

Sauté the Vegetables:

Add diced onion green pepper and minced garlic to the browned meat Stir and cook for three to four minutes until softened and aromatic This builds the flavor base for your sauce

Season the Sauce:

Sprinkle in Italian seasoning oregano Cajun or Creole seasoning salt and pepper Mix thoroughly ensuring every bite is seasoned

Simmer the Sauce:

Pour in crushed tomatoes Stir in Cajun seasoning additional Italian seasoning oregano salt pepper and sugar Start with a small amount of sugar then adjust to taste This balances acidity and heat

Combine Pasta and Sauce:

Add the cooked spaghetti directly into the sauce Toss well so each strand is coated Let everything simmer over low heat for fifteen to twenty minutes This allows flavors to meld and sauce to thicken

Prepare the Catfish:

Pat fillets dry completely with paper towels This is crucial for the breading to stick well If fillets are thick slice lengthwise for even cooking

Season the Fillets:

Generously coat the catfish with lemon pepper smoked paprika Creole or Cajun seasoning salt and pepper Rub the spices in well using your hands for full coverage

Make the Egg Wash and Breading:

Whisk eggs with hot sauce in a bowl In a separate bag 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 the egg wash letting excess drip off Press into the breading mixture ensuring complete coverage Place coated fillets in a single layer on a rack Let rest for ten to fifteen minutes to set the crust

Fry the Catfish:

Heat oil in a cast iron skillet to three hundred fifty to three hundred seventy five degrees Fahrenheit To test oil sprinkle a bit of cornmeal it should sizzle Gently place fillets without crowding Fry for three to four minutes per side until golden and crisp

Drain and Serve:

Transfer fried catfish to a wire rack to drain excess oil Avoid stacking to keep crispness Serve hot alongside saucy spaghetti Optionally garnish with shredded cheese and dig in

Smoked paprika in the fish breading is a must-have for me It adds a smoky depth that I crave all week My family shares fond memories of backyard fish fries whenever I make this dish Uncle Bill’s secret is always his heavy cast iron skillet I tried it many times and now I understand why it’s essential

Storage Tips

Store leftover fish and spaghetti separately in the fridge This helps the fish stay crisp for longer Eat both within two days Reheat fish in an oven or air fryer to bring back the crunch Microwave works well for spaghetti but adding water keeps the sauce loose and fresh

Ingredient Substitutions

If catfish is unavailable firm white fish like tilapia or cod works well The spaghetti sauce can accommodate ground turkey or plant-based meat alternatives for vegetarian versions Use Tony Chachere’s seasoning if your Cajun blend runs low Try a buttermilk dip instead of egg wash for extra thick crunchy breading

Cultural and Historical Context

Fish and spaghetti has deep roots in Black Southern communities It grew from church fundraisers and weekend fish fries where folks gathered over food and stories The combination of fried fish and tangy pasta invites everyone to the table It is soulful food that brings people together and honors tradition

This dish really feels like a warm hug on a plate. Every time I make it, I remember why food is about comfort, connection, and celebrating flavor.

Common Recipe Questions

→ What type of fish is best for this dish?

Catfish is preferred for its firm texture and mild flavor, but firm white fish like tilapia or whiting also work well.

→ How do you keep the fish coating crispy?

Let the breaded fillets rest before frying and drain them on a wire rack afterward to maintain a crisp crust. Avoid stacking fillets.

→ Can I substitute the ground beef in the spaghetti?

Yes, ground turkey or chicken are excellent lighter alternatives. Plant-based meat options can also be used for a vegetarian version.

→ What seasonings enhance the fish flavor?

Smoked paprika, lemon pepper seasoning, and a Creole or Cajun blend provide depth and balanced heat for the fish crust.

→ Is air frying the fish an option?

Air frying works well for a lighter texture. Ensure fillets are well-coated and arranged in a single layer for even cooking.

→ How should I serve the fish and spaghetti together?

Serve the crispy fish fillets alongside or atop the spaghetti sauce-covered noodles. A sprinkle of shredded cheese can add extra flavor.