Crispy Catfish Spaghetti Feast (Print Version)

Golden fried catfish meets flavorful spaghetti simmered with meat and spices for a comforting meal.

# Ingredients You'll Need:

→ Fish

01 - 2 to 2 1/2 pounds catfish fillets
02 - 2 large eggs, beaten
03 - 2 to 3 teaspoons hot sauce
04 - 3/4 to 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 2 teaspoons smoked paprika, divided
07 - 2 teaspoons lemon pepper seasoning, divided
08 - 2 teaspoons Creole or Cajun seasoning, divided
09 - Salt and freshly ground black pepper, to taste
10 - Neutral oil (canola) 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 freshly ground black pepper, to taste
15 - 1/2 cup diced onion
16 - 1/2 cup diced green peppers
17 - 4 garlic cloves, minced

→ Spaghetti Sauce

18 - 28 ounces canned crushed tomatoes
19 - 1/4 teaspoon ground oregano
20 - 1 teaspoon Italian seasoning
21 - 1 teaspoon Cajun or Creole seasoning
22 - 1/4 cup sugar or sweetener
23 - Salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente following package directions. Drain and set aside to prevent overcooking.
02 - Heat a large skillet or Dutch oven over medium heat. Add ground meat and break into small pieces. Brown fully, then drain excess fat.
03 - Add diced onion, green peppers, and minced garlic to the browned meat. Cook for 3 to 4 minutes until softened and fragrant.
04 - Stir in Italian seasoning, oregano, Cajun or Creole seasoning, salt, and pepper, coating meat and vegetables evenly.
05 - Pour crushed tomatoes into the skillet. Add additional Cajun seasoning, Italian seasoning, oregano, salt, pepper, and sugar. Adjust seasoning to balance acidity and heat. Bring to simmer.
06 - Add cooked spaghetti to the sauce. Toss thoroughly and simmer on low heat for 15 to 20 minutes, allowing flavors to meld and sauce to thicken.
07 - Pat catfish fillets dry with paper towels. Season evenly with lemon pepper, smoked paprika, Creole or Cajun seasoning, salt, and black pepper.
08 - Beat eggs with hot sauce in a bowl. In a separate container, combine cornmeal, flour, smoked paprika, lemon pepper, and Creole or Cajun seasoning. Mix thoroughly.
09 - Dip each fillet into egg wash allowing excess to drip off. Press firmly into cornmeal mixture, coating completely. Place coated fillets on a rack and rest for 10 to 15 minutes.
10 - Heat oil in a cast iron skillet to 350–375°F. Fry fillets in batches without crowding, cooking 3 to 4 minutes per side until golden and crisp. Drain on a wire rack to retain crispness.
11 - Plate saucy spaghetti alongside crispy fried catfish. Serve hot, optionally garnished with shredded cheese.

# Extra Tips & Details:

01 - Resting breaded fish before frying ensures a crunchy crust.
02 - Use a wire rack instead of paper towels to drain fried fish to maintain crispiness.
03 - Adjust seasoning throughout for balanced flavor and heat.

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