Fish and Spaghetti
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.
Servings 4 servings
Calories 825kcal
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
You can swap out lemon pepper, Cajun Seasoning, or Creole Seasoning with any of your favorite spices.
How to Keep 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.
- 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
Serving: 1fillet + 1 cup spaghetti | Calories: 825kcal | Carbohydrates: 66g | Protein: 60g | Fat: 32g