Fish Spaghetti Blend (Printer-Friendly)

Crispy catfish fillets meet savory spaghetti with seasoned ground meat and a bold tomato sauce.

# What You'll Need:

→ Fish

01 - 2 to 2.5 pounds catfish fillets
02 - 2 eggs, beaten
03 - 2 to 3 teaspoons hot sauce
04 - ¾ to 1 cup yellow cornmeal
05 - ½ cup all-purpose flour
06 - 2 teaspoons smoked paprika
07 - 2 teaspoons lemon pepper seasoning
08 - 2 teaspoons Creole or Cajun seasoning
09 - Salt and black pepper, to taste
10 - Vegetable oil, for frying

→ Spaghetti Meat

11 - 8 ounces 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 pepper
17 - 4 garlic cloves, 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 following package instructions. Drain and set aside to prevent overcooking.
02 - In a large skillet or Dutch oven over medium heat, cook ground meat until browned and fully cooked. Drain excess fat to avoid greasy sauce.
03 - Add diced onion, green pepper, and minced garlic to the browned meat. Cook for 3 to 4 minutes until softened and aromatic.
04 - Stir in Italian seasoning, oregano, Cajun or Creole seasoning, salt, and black pepper to coat the meat and vegetables evenly.
05 - Add crushed tomatoes and sugar to the pan. Adjust seasonings to balance acidity and heat. Simmer over low heat for 15 to 20 minutes, stirring occasionally.
06 - Add cooked spaghetti to the sauce. Toss well to coat each strand evenly. Maintain on low heat allowing flavors to meld and sauce to thicken.
07 - Pat catfish fillets dry with paper towels. Season generously with lemon pepper, smoked paprika, Creole or Cajun seasoning, salt, and black pepper.
08 - Whisk eggs with hot sauce in a bowl. In a separate container, combine cornmeal, flour, paprika, lemon pepper, and Creole or Cajun seasoning. Mix thoroughly.
09 - Dip each fillet in egg wash, letting excess drip off. Press firmly into the breading mixture on both sides. Arrange fillets on rack and rest for 10 to 15 minutes.
10 - Heat oil in a 12-inch cast iron skillet to 350–375°F. Fry fillets in batches without overcrowding, 3 to 4 minutes per side, until golden brown and crispy. Drain on wire rack.
11 - Plate spaghetti alongside fried catfish. Serve hot. Optional: garnish with shredded cheese or fresh parsley.

# Extra Suggestions:

01 - Resting breaded fillets before frying enhances crust crunchiness.
02 - Use a wire rack to drain fried fish to maintain crispness.
03 - A cast iron skillet ensures even heat and perfect frying.
04 - Balancing seasonings layer by layer maximizes depth of flavor.

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