Fish and spaghetti might raise a few eyebrows if you didn’t grow up with it, but in plenty of Black households, this combo is a classic. Crispy, golden fried fish paired with rich, beefy spaghetti? It just makes sense. I grew up watching plates like this come out hot at fish fries and Sunday dinners, and this recipe brings all those familiar flavors back. It’s not fancy, but it’s cooked with love and guaranteed to hit every time.
If you didn’t grow up on this, don’t worry, this recipe breaks it down so you can get it right the first time.
Table of Contents
Fish and Spaghetti Ingredients
- Spaghetti pasta: We’re keeping it classic with spaghetti noodles. Nothing fancy here, just something to soak up all that flavorful sauce.
- Ground beef, turkey, or chicken: You’ve got options here. Ground beef is traditional and gives that rich, meaty flavor. Ground turkey or chicken is a great lighter swap.
- Onions, Garlic, and Green Bell Peppers: Standard
- Crushed tomatoes: The base of the sauce. Crushed tomatoes give it body and that slow-cooked flavor. It’s what makes the whole thing saucy.
- Oregano, Italian seasoning, and Cajun (or Creole Seasoning): This trio brings it all together, herbs for that Italian feel and Cajun seasoning to give it that Southern soul.
- Sugar or sweetener: Just a touch! It’s not to make it sweet-sweet, but it helps balance the acidity of the tomatoes and smooths everything out. It’s that Southern touch that makes the sauce taste “right.”
- Catfish fillets: You want fresh or thawed fillets that are boneless and skinless. Catfish has that mild, slightly sweet flavor that holds up well to bold seasoning and a crispy crust. It's Southern comfort on a plate.
- Eggs: The eggs help everything stick to the fish. They act like glue between the fish and that seasoned breading so nothing falls off in the oil. Don’t skip ’em!
- Hot sauce: This is optional, of course. It soaks into the fish and gives it that extra Southern kick before it even hits the breading.
- Yellow cornmeal: This is what gives you that classic golden crunch. It’s what sets fried catfish apart from your average breaded fish, coarse, flavorful, and made to fry up crispy.
- Flour: Flour helps the cornmeal stick and gives the crust a little more body. The combo of flour and cornmeal gives you the perfect balance of crunchy and light.
- Lemon Pepper and Smoked Paprika: to season the fish.
- Oil: You need a neutral oil with a high smoke point like canola or vegetable oil. It’s what gets that fish breading golden brown and crispy without burning or leaving a heavy greasy feel.
What is Fish and Spaghetti?
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Fish and spaghetti is a beloved Southern combo, especially in Black households and at church fish fries. It’s a plate that doesn’t always make sense on paper, but when you taste it, it just works. Here's what it's like:
The Fish: Usually it’s fried catfish, whiting, or perch seasoned well and fried golden with a cornmeal-based crust that’s crisp, flavorful, and never bland. You might get a hint of lemon pepper or Creole seasoning in there too. It’s juicy on the inside, crunchy on the outside, and cooked with care.
The Spaghetti: Southern-style spaghetti isn’t just noodles and sauce. It's often made with ground beef, a seasoned tomato-based sauce, and a touch of sugar to balance the acidity. It’s rich, meaty, and almost like a quick meat sauce or even a mini spaghetti casserole, depending on who made it. Some folks even top it with shredded cheese.
The Vibe: It’s a full, hearty meal that hits all the textures, crispy, saucy, savory, and satisfying. This combo is especially popular in places like The Midwest, Mississippi, and Memphis. You might find it at cookouts or soul food spots where the recipes have been passed down for generations.
How to Make Fish and Spaghetti
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package directions until al dente. Drain, then set aside.
- Brown the meat: In a large skillet or pot (I use the same Dutch oven I used to cook the pasta) over medium heat, add your ground beef, turkey, or chicken. Break it up with a spoon and cook until browned and fully cooked through. Drain off any excess grease.
- Sauté the veggies: Add diced onions, green peppers, and minced garlic to the skillet with the meat. Cook for about 3–4 minutes, or until the veggies are softened and fragrant.
- Season it up: Sprinkle in the Italian seasoning, salt, and pepper to taste. Stir to coat the meat and veggies evenly.
- Add the sauce: Pour in the crushed tomatoes and stir everything together. Add in the Cajun or Creole Seasoning, more Italian Seasoning, oregano, salt, pepper, and sugar (start with 2 teaspoons) to balance out the acidity. Taste and adjust as needed—add more Cajun seasoning if you want a little heat, or more sugar for balance.
- Add the pasta: Add the cooked spaghetti to the sauce. Toss everything together until the noodles are coated and the meat is well distributed. If the sauce is too thick, splash in a little water to loosen it up.
- Simmer: Lower the heat to low, place the lid on the pot, and let the sauce simmer for 15-20 minutes, stirring occasionally. This gives the flavors time to come together and thicken slightly.
- Prep the fish: Pat the catfish fillets dry with paper towels. This helps the breading stick better and keeps the oil from popping. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
- Season the catfish: with paprika, lemon pepper seasoning, Cajun or Creole Seasoning, salt, and pepper to taste.
- Make the egg wash: In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This mix adds flavor and helps the breading stick to the fish.
- Mix the dry coating: In a paper/plastic bag, combine yellow cornmeal, all-purpose flour, paprika, lemon pepper, and your choice of Creole or Cajun seasoning. Make sure everything’s mixed well so each bite of fish has bold flavor.
- Dredge the catfish: Dip each fillet into the egg wash, letting the excess drip off, then press it into the cornmeal mixture, coating both sides well. Press the breading on so it sticks, then set the fillets aside on a plate or wire rack. Let them rest for 10–15 minutes. This helps the coating stay on when frying.
- Heat the oil: In a large cast iron skillet or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. Heat it to 350–375°F. If you don’t have a thermometer, drop in a little cornmeal, if it sizzles right away, the oil’s ready.
- Fry the catfish: Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork.
- Drain: Transfer the cooked catfish to a wire rack to drain. Let them rest a minute before serving.
- Serve: Plate it up hot and fresh, topped with shredded cheese if you like. Serve the spaghetti with the fried fish.
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How to Keep the Fish Breading From Falling Off
- Pat the fish dry first. Moisture is the enemy of a crispy coating. Use paper towels to pat the fillets dry before you dip them in anything. If the fish is too wet, the breading will just slide right off in the oil.
- Use an egg wash (or buttermilk). The egg wash acts like glue. It helps the cornmeal and flour stick to the fish. Don’t skip this step, and make sure the fish gets a good, even coating. If you don't want to use eggs, buttermilk works.
- Press the breading on. Don’t just toss the fish in the coating and hope for the best. Press the cornmeal mixture onto the fillets with your hands to make sure it sticks.
- Let the breaded fish rest before frying air frying. Once the fish is coated, let it sit on a plate or wire rack for 10–15 minutes. This gives the coating time to really stick to the surface and helps prevent it from falling apart in the oil.
How to Keep the Fish Crispy
- Drain it on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy. A wire rack lets the oil drip off and keeps the crust crispy all the way around.
- Don’t stack the fillets. Stacking traps heat and moisture between the pieces, which softens the crust. Keep everything in a single layer until you’re ready to serve.
- Don’t cover it with foil. Covering the fish traps steam and makes the crust soggy fast. If you’re storing it or traveling with it, leave it uncovered or loosely tent it at most.
- Serve it fresh. Fried catfish is always at its crispiest within the first 15–20 minutes after cooking. If you're serving a crowd, fry close to meal time if you can.
Fish and Spaghetti
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
Fish
- 2- 2 ½ pounds catfish fillets
- 2 eggs Beaten
- 2-3 teaspoons hot sauce
- ¾ -1 cup yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons paprika Divided into 2 portions 1 teaspoon each; I use smoked paprika.
- 2 teaspoons lemon pepper seasoning Divided into 2 portions 1 teaspoon each.
- 2 teaspoons Creole Seasoning or Cajun Seasoning Divided into 2 portions 1 teaspoon each
- salt and pepper to taste
- oil
Spaghetti Meat
- 8 oz spaghetti pasta
- 1 pound ground beef, turkey, or chicken
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- ½ cup diced onion
- ½ cup diced green peppers
- 4 garlic cloves Minced
Spaghetti Sauce
- 28 oz canned crushed tomatoes
- ¼ teaspoon ground oregano
- 1 teaspoon Italian Seasoning
- 1 teaspoon Cajun Seasoning
- ¼ cup sugar or sweetener
- salt and pepper to taste
Instructions
Spaghetti (Cook it first so it simmers while you cook the fish)
- Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package directions until al dente. Drain, then set aside.
- In a large skillet or pot (I use the same Dutch oven I used to cook the pasta) over medium heat, add your ground beef, turkey, or chicken. Break it up with a spoon and cook until browned and fully cooked through. Drain off any excess grease.
- Add diced onions, green peppers, and minced garlic to the skillet with the meat. Cook for about 3–4 minutes, or until the veggies are softened and fragrant.
- Sprinkle in the Italian seasoning, oregano, Cajun (or Creole) seasoning, salt, and pepper to taste. Stir to coat the meat and veggies evenly.
- Pour in the crushed tomatoes and stir everything together. Add in the Cajun or Creole Seasoning, Italian Seasoning, oregano, salt, pepper, and sugar (start with 2 teaspoons) to balance out the acidity. Taste and adjust as needed. Add more Cajun seasoning if you want a little heat, or more sugar for balance.
- Add the cooked spaghetti to the sauce. Toss everything together until the noodles are coated and the meat is well distributed. If the sauce is too thick, splash in a little water to loosen it up.
- Lower the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. This gives the flavors time to come together and thicken slightly.
Fish
- Air Fryer Fried Fish instructions are here.
- Pat the catfish fillets dry with paper towels. This helps the breading stick better and keeps the oil from popping. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
- Season the catfish with 1 teaspoon lemon pepper seasoning, 1 teaspoon paprika, 1 teaspoon Cajun or Creole Seasoning, salt and pepper to taste. Use enough spices to fully coat the fish. Add more if necessary.
- In a shallow bowl, whisk together the eggs and a few dashes of hot sauce. This mix adds flavor and helps the breading stick to the fish.
- In a paper/plastic bag, combine yellow cornmeal, all-purpose flour, 1 teaspoon paprika, 1 teaspoon lemon pepper, and 1 teaspoon Creole or Cajun seasoning. Make sure everything’s mixed well so each bite of fish has bold flavor.
- Dip each fillet into the egg wash, letting the excess drip off, then press it into the cornmeal mixture, coating both sides well. Press the breading on so it sticks, then set the fillets aside on a plate or wire rack. Let them rest for 10–15 minutes. This helps the coating stay on when frying.
- In a large cast iron skillet (I use a large 12 inch cast iron that will hold the fillets) or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. Heat it to 350–375°F. If you don’t have a thermometer, drop in a little cornmeal, if it sizzles right away, the oil’s ready.
- Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy. The fish should flake easily with a fork.
- Transfer the cooked catfish to a wire rack plate to drain. Let them rest a minute before serving.
- Plate it up hot and fresh, topped with shredded cheese if you like. Serve the spaghetti with the fried fish.
Notes
- Pat the fish dry first. Moisture is the enemy of a crispy coating. Use paper towels to pat the fillets dry before you dip them in anything. If the fish is too wet, the breading will just slide right off in the oil.
- Use an egg wash (or buttermilk). The egg wash acts like glue. It helps the cornmeal and flour stick to the fish. Don’t skip this step, and make sure the fish gets a good, even coating. If you don't want to use eggs, buttermilk works.
- Press the breading on. Don’t just toss the fish in the coating and hope for the best. Press the cornmeal mixture onto the fillets with your hands to make sure it sticks.
- Let the breaded fish rest before frying air frying. Once the fish is coated, let it sit on a plate or wire rack for 10–15 minutes. This gives the coating time to really stick to the surface and helps prevent it from falling apart in the oil.
- Drain it on a wire rack, not paper towels. Paper towels trap steam and make the bottom soggy. A wire rack lets the oil drip off and keeps the crust crispy all the way around.
- Don’t stack the fillets. Stacking traps heat and moisture between the pieces, which softens the crust. Keep everything in a single layer until you’re ready to serve.
- Don’t cover it with foil. Covering the fish traps steam and makes the crust soggy fast. If you’re storing it or traveling with it, leave it uncovered or loosely tent it at most.
- Serve it fresh. Fried catfish is always at its crispiest within the first 15–20 minutes after cooking. If you're serving a crowd, fry close to meal time if you can.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions FAQs and Pro Tips
Yes, but with a twist. While it’s definitely popular in the South, it’s also big in places like Chicago and other Midwestern cities with deep Southern roots. You’ll find it at fish fries, family dinners, and soul food spots where folks cook with love and seasoning.
Catfish is the classic choice, but whiting, perch, or tilapia work great too. You want a fish that fries up crispy and holds onto that seasoning.
Absolutely. Traditional fish is fried in grease, but if you’re looking to lighten it up, air frying or baking will still give you a crispy result, just make sure to season it well and use a little oil spray to help it brown. Check out my Air Fryer Catfish recipe. For baking, preheat your oven to 425°F. Line a baking sheet with foil or parchment paper and place a wire rack on top. Bake for 20–25 minutes.
This isn’t just any spaghetti sauce, think rich, meaty, and full of flavor. A ground beef and tomato-based sauce with a little sweetness to balance it out is the go-to. Doctor up a jar or make it from scratch (using my recipe 😊) whatever works for you.
YES! You don’t have to, but once you try it, you’ll understand why folks do. That combo of crispy fish and saucy spaghetti just hits.
You can definitely make the spaghetti ahead, it reheats really well and tastes better the next day. The fish is best fresh out the fryer or air fryer, but you can crisp it back up in the oven or air fryer if needed.
A little sugar helps cut the acidity of the tomatoes and rounds out the flavor. It’s a signature touch in a lot of Southern kitchens.
Yep! You can skip the beef or swap it with mushrooms, lentils, or a plant-based alternative. The key is still building flavor into the sauce.
Freeze in individual servings or family-size portions using airtight containers or freezer bags. Lay bags flat for easy stacking. It’ll keep well for up to 2–3 months. Defrost in the fridge overnight.
What to Serve with Fish and Spaghetti
Fish and spaghetti already makes a full plate, but folks love to add air fryer garlic bread, Southern creamy coleslaw, Southern green beans, or a side salad. And don’t forget the hot sauce! Louisiana is my favorite.
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