Crispy Catfish Spaghetti Blend (Print Version)
Golden catfish with savory, rich spaghetti sauce offering a comforting southern-style meal.
# What You'll Need:
→ Catfish Breading
01 -
4 catfish fillets (fresh or frozen, thawed)
02 -
2 large eggs
03 -
1 tbsp hot sauce
04 -
1 cup yellow cornmeal (medium grind)
05 -
1/2 cup all-purpose flour
06 -
1 tsp smoked paprika
07 -
1 tsp lemon pepper seasoning
08 -
1 tbsp Creole or Cajun seasoning (no MSG if possible)
09 -
1 tsp salt
10 -
1/2 tsp black pepper
11 -
Canola oil for frying (enough to fill skillet halfway)
→ Spaghetti and Sauce
12 -
12 oz dried spaghetti noodles
13 -
1 lb ground beef, turkey, or chicken
14 -
1 medium onion, diced
15 -
1 green bell pepper, diced
16 -
3 garlic cloves, minced
17 -
1 tsp Italian seasoning
18 -
1 tsp dried oregano
19 -
1 tbsp Cajun or Creole seasoning
20 -
1 tsp salt
21 -
1/2 tsp black pepper
22 -
28 oz canned crushed tomatoes (preferably San Marzano)
23 -
1 tsp sugar or sweetener
# Steps to Follow:
01 -
Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Drain well and set aside.
02 -
Heat a large skillet or Dutch oven over medium heat. Add ground meat, breaking into small pieces. Cook until thoroughly browned. Drain excess fat.
03 -
Add diced onion, green pepper, and minced garlic to the browned meat. Cook for 3-4 minutes until softened and aromatic.
04 -
Sprinkle Italian seasoning, oregano, Cajun seasoning, salt, and pepper over the meat and vegetables. Stir to evenly coat all ingredients.
05 -
Pour crushed tomatoes into the skillet. Stir in additional Cajun seasoning, Italian seasoning, oregano, salt, pepper, and sugar. Simmer on low heat for 15-20 minutes, allowing flavors to meld and sauce to thicken.
06 -
Add cooked spaghetti to the sauce. Toss thoroughly to coat noodles evenly. Maintain low heat and simmer together to marry flavors.
07 -
Pat catfish fillets dry with paper towels to ensure a crisp crust. For thick fillets, slice lengthwise for even cooking.
08 -
Generously rub lemon pepper, smoked paprika, Creole or Cajun seasoning, salt, and pepper into the catfish fillets for balanced bold flavor.
09 -
In a bowl, beat eggs with hot sauce. In a separate bag, combine cornmeal, flour, paprika, lemon pepper, and Creole or Cajun seasoning. Shake to mix thoroughly.
10 -
Dip each fillet into egg wash, letting excess drip off. Press both sides into the breading mixture until fully coated. Place fillets on a rack and rest for 10-15 minutes.
11 -
Heat canola oil in a cast iron skillet to 350-375°F. Test by sprinkling cornmeal—should sizzle. Fry fillets in a single layer without crowding, 3-4 minutes per side until golden and crisp.
12 -
Transfer fried catfish to a wire rack to drain excess oil and maintain crispness. Serve hot alongside the sauced spaghetti. Optionally garnish with shredded cheese or fresh parsley.
# Additional Notes:
01 -
Rest breaded fish before frying for optimal crust texture. Reheat leftovers in an oven or air fryer to preserve crispness.