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Crispy catfish fillets seasoned with bold Creole spices paired with a rich, meaty spaghetti create a comforting Southern classic that feels like home on a plate. The golden crust of the fish contrasts perfectly with the hearty spaghetti simmered with sautéed onions, green peppers, and a robust tomato sauce. This dish is more than dinner—it's a warm gathering of flavors that bring family and friends together around the table.
I first made this after moving away from home craving those Sunday dinners. It quickly became a favorite in my house and is now the meal everyone asks for when they want something that tastes like a warm hug.
Ingredients
- Catfish fillets: fresh or highquality frozen for tender flaky texture
- Eggs: help the breading stick and crisp perfectly
- Hot sauce: adds a subtle kick to the breading mixture
- Yellow cornmeal: medium grind for hearty crunch on the fish coating
- Allpurpose flour: lightens the breading to let it fry up golden and airy
- Smoked paprika: gives the crust smoky depth I always look for Spanish or Hungarian types
- Lemon pepper seasoning: brightens the fish balancing the richness of the crust
- Creole or Cajun seasoning: provides bold Southern flavor choose a no MSG blend if you can
- Salt and pepper: season each layer for balanced taste don’t skip tasting your mix first
- Neutral oil: like canola is best for frying to avoid quick burning like olive oil
- Spaghetti noodles: standard dried spaghetti holds sauce beautifully
- Ground beef turkey or chicken: use what you have just drain excess fat after browning
- Italian seasoning: adds classic herb depth to the sauce
- Diced onion and green peppers: create the flavorful Southern trinity base
- Garlic cloves: freshly minced for a punch of aromatic flavor
- Canned crushed tomatoes: San Marzano preferred for rich authentic tomato taste
- Oregano: lends earthiness that complements the meat and sauce
- Cajun seasoning: adds bold heat adjust to your liking
- Sugar or sweetener: balances tomato acidity raw sugar preferred if possible
Instructions
- Cook the Spaghetti:
- Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook until al dente following package directions. Drain well and set aside to prevent overcooking.
- Brown the Meat:
- Heat a Dutch oven or large skillet over medium heat. Add ground meat breaking it into small even pieces. Cook thoroughly until browned then drain off excess fat to keep the sauce clean and rich.
- Sauté the Vegetables:
- Add diced onion, diced green pepper, and minced garlic to the browned meat. Stir and cook for about three to four minutes until soft and fragrant. This creates the flavorful foundation for the sauce.
- Season the Sauce:
- Sprinkle Italian seasoning, oregano, and Cajun or Creole seasoning along with salt and pepper. Stir everything so the seasoning coats the meat and veggies evenly building deep layers of flavor.
- Simmer the Sauce:
- Pour crushed tomatoes into the skillet with the meat mixture. Stir in additional seasonings and sugar. Start with a small amount of sugar and taste as you go to balance acidity and heat to your preference.
- Combine Pasta and Sauce:
- Add cooked spaghetti directly to the sauce in the pot. Toss well so every noodle is coated. Let everything simmer gently on low heat for 15 to 20 minutes. This helps the flavors marry and sauce thicken around the pasta.
- Prepare the Catfish:
- Pat fillets completely dry with paper towels. Thick fillets should be sliced lengthwise to ensure even frying. Drying is key for achieving that perfect crispy crust.
- Season the Fillets:
- Rub catfish generously with lemon pepper, smoked paprika, Creole or Cajun seasoning, salt, and pepper. Use your hands to work the spices in evenly for a flavorful crust.
- Make the Egg Wash and Breading:
- Beat eggs with hot sauce in a bowl to create a spicy wash. In another container mix cornmeal, flour, paprika, lemon pepper, and Creole or Cajun seasoning for the breading. Shake or stir until well combined.
- Bread the Fish:
- Dip fillets into the egg mixture allowing excess to drip off. Press both sides firmly into the breading mix covering completely. Arrange coated fillets in a single layer on a rack and let rest for 10 to 15 minutes to set the crust.
- Fry the Catfish:
- Heat oil in a cast iron skillet to 350 to 375 degrees Fahrenheit. Test by sprinkling a bit of cornmeal into the oil it should sizzle immediately. Add fillets carefully without crowding. Fry 3 to 4 minutes per side until golden and crispy.
- Drain and Serve:
- Transfer fried fish to a wire rack to drain excess oil. Do not stack to keep crust crispy. Serve hot beside your saucy spaghetti. Garnish with shredded cheese if you like and dig in.
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The smoked paprika in the fish breading is my secret weapon. I think about that crispy, flavorful crust all week long. Making this dish always sparks stories of backyard fish fries from my family. Uncle Bill says the key is a heavy cast iron skillet for frying, and after many attempts I completely agree it makes all the difference.
Storage Tips
Store leftover fish and spaghetti separately in airtight containers in the fridge. Keeping them apart helps the fish stay crisp longer. Both will keep well for up to two days. Reheat the fish in an oven or air fryer to revive its crunch. Microwave works best for spaghetti but add a splash of water to keep the sauce saucy.
Ingredient Substitutions
No catfish on hand try any firm white fish like tilapia or cod instead. Swap ground beef for turkey, chicken, or plantbased crumbles for variety or vegetarian versions. Use a favorite Cajun seasoning brand like Tony Chachere’s if your blend runs low. Replace egg wash with buttermilk for extra thick crunchy breading if you want a twist.
Serving Suggestions
This meal stands hearty on its own but pairs beautifully with coleslaw or braised greens for a full Southern spread. Sweet cornbread is a classic side that catches any extra sauce perfectly. Add fresh parsley or a squeeze of lemon on the fish just before serving to brighten the flavors.
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Let breaded fish rest before frying and heat your skillet thoroughly to get an even golden crust. Taste and adjust seasoning as you go.
Frequently Asked Questions About Recipes
- → What type of fish is best for this dish?
Catfish works best due to its mild flavor and firm texture, but white fish like tilapia or whiting can be good substitutes.
- → How do I keep the fish coating crispy after frying?
Let the breaded fish rest before frying and drain cooked fillets on a wire rack to avoid moisture and maintain crunchiness.
- → Can I use different meats in the spaghetti sauce?
Yes, ground turkey or chicken work well for a lighter option, and plant-based substitutes are great for a vegetarian twist.
- → What spices are recommended for seasoning the fish?
Use smoked paprika, lemon pepper, and Creole or Cajun seasoning generously to enhance depth and balance in the breading.
- → Is air frying a good alternative for cooking the fish?
Yes, air frying works well when fillets are evenly coated, placed in a single layer, and cooked for a lighter crisp texture.