Crispy Catfish with Spaghetti

Crispy catfish fillets seasoned with Creole spices combined with rich, meaty spaghetti create a soulful dinner perfect for family gatherings or comforting weeknight meals. The crunchy fish contrasts beautifully with the hearty sauce and noodles, making every bite nostalgic and satisfying. This dish brings together simple ingredients in a way that feels like a warm hug from the South.

I began making this after moving out and missing those big family dinners. It remains my go-to meal when I want something that feels like home and always gets rave reviews with second helpings requested.

Ingredients

• Catfish fillets: Choose fresh or quality frozen catfish for flaky, tender meat
• Eggs: Help bind the breading to the fish ensuring a crisp coating
• Hot sauce: Adds subtle heat that brightens the breading
• Yellow cornmeal: Provides hearty crunch best with medium grind cornmeal
• All-purpose flour: Lightens the breading for a golden crispy finish
• Smoked paprika: Gives deep smoky flavor. Spanish or Hungarian varieties are best
• Lemon pepper seasoning: Brightens and balances the richness of the crust
• Creole or Cajun seasoning: Adds bold Southern spices look for no MSG blends if available
• Salt and pepper: Season every layer carefully for balanced taste
• Neutral oil such as canola: Best for frying without burning compared to olive oil
• Spaghetti noodles: Standard dried spaghetti holds saucy flavors well
• Ground beef turkey or chicken: Choose what you prefer and be sure to drain fat after browning
• Italian seasoning: Classic herb mix enhances sauce with savory notes
• Diced onion and green peppers: Form the base with savory sweetness
• Garlic cloves: Fresh minced garlic for fragrant depth
• Crushed tomatoes: Canned San Marzano recommended for rich tomato flavor
• Oregano: Adds earthiness to balance meat and tomato
• Sugar or sweetener: Neutralizes acidity. Raw sugar works wonderfully

Instructions

Cook the Spaghetti:

Bring a large pot of generously salted water to a rolling boil. Add spaghetti noodles and cook until just tender but still firm (al dente) according to package directions. Drain well to prevent overcooking and set aside.

Brown the Meat:

Heat a Dutch oven or large skillet over medium heat. Add your choice of ground beef, turkey, or chicken. Break it into small pieces for even browning. Cook thoroughly until no pink remains. Drain excess fat to avoid greasy sauce.

Sauté the Vegetables:

Add diced onions, diced green peppers, and minced garlic to the browned meat. Stir and cook for three to four minutes until softened and aromatic. This creates the flavor foundation for the sauce.

Season the Sauce:

Sprinkle Italian seasoning, oregano, Cajun or Creole seasoning, salt, and pepper evenly over the meat and vegetables. Stir thoroughly so each bite is seasoned fully, building deep flavor layers from the start.

Simmer the Sauce:

Pour in the crushed tomatoes to the seasoned meat mixture. Stir in additional Cajun seasoning, Italian seasoning, oregano, salt, pepper, and sugar. Begin with a small amount of sugar then adjust to balance the tang and spice for your taste.

Combine Pasta and Sauce:

Add the drained spaghetti directly into the pot with sauce. Toss gently but thoroughly to coat every strand with sauce. Let simmer gently over low heat for fifteen to twenty minutes so the flavors marry and sauce thickens.

Prepare the Catfish:

Pat catfish fillets completely dry using paper towels. This critical step ensures the breading crisps perfectly. If fillets are thick, slice lengthwise for even cooking.

Season the Fillets:

Generously rub lemon pepper, smoked paprika, Creole or Cajun seasoning, salt, and pepper into each fillet. Use your hands to massage spices evenly for bold, well-distributed flavor.

Make the Egg Wash and Breading:

Whisk eggs with hot sauce in a shallow bowl to create the wash. In a separate container or bag, combine yellow cornmeal, flour, paprika, lemon pepper seasoning, and Creole or Cajun spice blend. Shake or mix well for an even coating mixture.

Bread the Fish:

Dip fillets into the egg wash, letting excess drip off. Press both sides firmly into the cornmeal mixture, covering completely. Lay coated fillets side by side on a rack and rest at room temperature for ten to fifteen minutes to set the breading.

Fry the Catfish:

Fill a cast iron skillet with enough neutral oil to reach halfway up the fillets. Heat oil to between three hundred fifty and three hundred seventyfive degrees Fahrenheit. Test by sprinkling cornmeal. It should sizzle upon contact. Gently place fillets in skillet without crowding. Fry three to four minutes per side until golden brown and crackling crisp.

Drain and Serve:

Transfer fried catfish to a wire rack allowing excess oil to drip away. Avoid stacking so crust stays dry and crunchy. Serve hot alongside generous portions of meaty spaghetti. Garnish with shredded cheese or lemon if desired and enjoy.

My favorite part is the smoked paprika in the catfish breading. It transforms the crust into something deeply flavorful that I think about all week long. My family always tells stories about backyard fish fries when I make this. Uncle Bill insists that the best fried fish comes from a heavy cast iron pan, and after many attempts, I have to agree.

Storage Tips

Keep leftover catfish and spaghetti stored separately in airtight containers in the refrigerator. This keeps the fish crust crispier. Both can be kept for up to two days. Reheat the catfish gently in an oven or air fryer to bring back crunch. Microwave works fine for spaghetti but stir in a little water to loosen the sauce.

Ingredient Substitutions

If catfish is unavailable, firm white fish like cod or tilapia work well for frying. Ground turkey or chicken can replace beef in the sauce for lighter options or use plant-based crumbles to keep it vegetarian. For Cajun seasoning try Tony Chachere's if you run low on spices. A buttermilk dip can replace the egg wash giving an excellent thick crunchy coating on the fish.

Serving Suggestions

This combination is filling but pairing it with sides like coleslaw or slow-cooked collard greens complements the flavors beautifully. Sweet cornbread always rounds out the meal and catches extra sauce perfectly. Garnishing with fresh parsley or a squeeze of lemon brightens the plate and adds freshness.

Serve hot and enjoy the comforting contrast of crunchy catfish and savory spaghetti. Leftovers reheat well and make for an even richer sauce the next day.

Common Questions About the Recipe

→ What fish is best for this dish?

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

→ How can I keep the fish coating crispy?

Let the breaded fillets rest before frying and drain them on a wire rack after cooking. Avoid stacking to retain crispness.

→ Can I substitute the ground beef in the spaghetti sauce?

Yes, ground turkey, chicken, or plant-based crumbles make great alternatives for different preferences.

→ What seasonings enhance the fish crust?

A mix of smoked paprika, lemon pepper, and Cajun or Creole seasoning adds bold, balanced flavor to the breading.

→ Is air frying a good option for the fish?

Air frying works well for a lighter crust—ensure fillets are evenly coated and spaced for best results.

→ How should the dish be served for best enjoyment?

Serve the crispy fillets alongside or on top of spaghetti with rich meat sauce. A sprinkle of shredded cheese adds extra depth.