Fish and Spaghetti Feast

Fish and spaghetti might seem like an unlikely duo if you did not grow up around it but in many Black families this meal is both classic and comforting The crunchy hot fried catfish with a pile of saucy spaghetti on the side brings all those memories of Sunday dinners and neighborhood fish fries right to your plate Every bite tastes like home to me and now I love sharing it with people who are trying it for the first time

I first cooked this for my own family after moving out on my own missing those big get-togethers It is still my go-to when I want food that feels like a hug and everyone always asks for seconds

Ingredients

• Catfish fillets: Choose fresh or good quality frozen catfish for that classic flaky texture
• Eggs: Acts as the glue for the breading helping it stick and crisp
• Hot sauce: For a subtle hit of heat in the breading
• Yellow cornmeal: Adds a hearty crunch try to get a medium grind for best results
• All-purpose flour: Makes the breading light and airy so it fries up golden
• Paprika: Smoked gives the fish real depth I always pick Spanish or Hungarian
• Lemon pepper seasoning: Brightens up the fish and balances the rich crust
• Creole or Cajun seasoning: Use a favorite blend for bolder southern flavor Get a no MSG mix if possible
• Salt and pepper: You want to season every layer Taste your seasoning mix before using
• Oil: Use a neutral oil like canola for frying Avoid olive oil which burns quickly
• Spaghetti noodles: Standard dried spaghetti holds the sauce beautifully
• Ground beef turkey or chicken: Go with what you have just make sure to drain off excess fat after browning
• Italian seasoning: Classic dried herb mix for savory depth
• Diced onion and green peppers: Brings that southern trinity and sweet backbone
• Garlic cloves: Minced for punchy background flavor Pick fresh heavy bulbs
• Crushed tomatoes: Canned is just fine choose San Marzano for the best taste
• Oregano: Adds earthiness to balance the rich meat
• Cajun seasoning: For heat and boldness Be generous
• Sugar or sweetener: Neutralizes tomato acidity use raw sugar if on hand

Step-by-Step Instructions

Cook the Spaghetti:

Bring a large pot of generously salted water to a boil Add spaghetti and cook until al dente following the package instructions Drain well and set aside so it does not overcook

Brown the Meat:

Place a Dutch oven or large skillet over medium heat Add ground beef turkey or chicken Break it into small pieces so it browns evenly Cook until fully brown then drain all excess fat to avoid greasy sauce

Sauté the Vegetables:

Add diced onion diced green pepper and minced garlic to the browned meat Stir and cook for three to four minutes until softened and aromatic This is the foundation for the sauce

Season the Sauce:

Sprinkle in Italian seasoning oregano Cajun or Creole seasoning salt and pepper Mix well so every piece of meat and vegetable is coated Layering seasonings now makes for much bigger flavor

Simmer the Sauce:

Pour crushed tomatoes into the pan with the meat mixture Stir in Cajun seasoning additional Italian seasoning oregano salt pepper and sugar Start with a little sugar then taste and adjust Balance heat and sweetness to suit your taste

Combine Pasta and Sauce:

Add cooked spaghetti directly into the pot Toss thoroughly so each strand is covered in flavor Let everything simmer together over low heat for fifteen to twenty minutes giving flavors time to marry and sauce to thicken

Prepare the Catfish:

Pat the fillets completely dry with paper towels This step is vital for crispy breading If thick cut fillets lengthwise for even frying

Season the Fillets:

Generously coat the catfish with lemon pepper smoked paprika Creole or Cajun seasoning salt and pepper Use your hands to rub spices in for even coverage

Make the Egg Wash and Breading:

Crack eggs into a bowl and beat with hot sauce In a separate bag combine yellow cornmeal flour paprika lemon pepper and Creole or Cajun seasoning Shake to mix thoroughly for bold even flavor

Bread the Fish:

Dip each fillet into the egg wash letting extra drip away Press both sides firmly into the breading mixture making sure to cover completely Place coated fillets in a single layer on a rack Let rest for ten to fifteen minutes

Fry the Catfish:

Fill a cast iron skillet with enough oil to reach halfway up the fillets Heat oil to three hundred fifty to three hundred seventy five degrees Fahrenheit To test oil sprinkle a little cornmeal it should sizzle Place fillets gently in hot oil without crowding Fry three to four minutes per side until golden brown and crispy

Drain and Serve:

Place fried catfish on a wire rack to drain excess oil Resist the urge to stack so every piece stays crisp Serve hot alongside the saucy spaghetti Garnish with shredded cheese if you wish and dig in

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My personal must-have is the smoked paprika in the fish breading It makes the crust so flavorful I think about it all week My family always brings up stories of backyard fish fries when I make this one Uncle Bill swears the key is a heavy cast iron for frying the catfish and after many tries I agree

Storage Tips

Store leftover fish and spaghetti separately in the fridge Fish stays crispier this way Either keeps well for two days Reheat the catfish in an oven or air fryer to revive the crust Microwave works for the spaghetti but add a bit of water to keep the sauce loose

Ingredient Substitutions

No catfish on hand Any firm white fish like tilapia or cod works Spaghetti sauce can easily take ground turkey or even plant-based crumbles if you want vegetarian Try Tony Chachere’s for the Cajun blend if you run low on spices A buttermilk dip instead of egg wash keeps the breading thick and crunchy

Serving Suggestions

Spaghetti and fish is hearty on its own but I love to serve mine with coleslaw or braised greens for a full southern plate Sweet cornbread always rounds things out and catches any sauce If you want garnish plenty of fresh parsley or a squeeze of lemon does wonders

Cultural and Historical Context

This combo has roots deep in the Black community in the South Fish fries became a way to come together raising money for the church or celebrating special weekends The stack of fried fish with tangy sauced spaghetti is an invitation to pull up a chair It is food that brings everyone to the table

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Recipe FAQs

→ What kind of fish works best for this dish?

Catfish is the traditional choice thanks to its mild flavor and firm texture that holds up well to frying, but other white fish like whiting or tilapia can be used with similar results.

→ How do you keep the fish coating crispy?

After breading, let the fillets rest before frying and drain them on a wire rack, not paper towels, to help preserve the crisp crust. Avoid covering the fish or stacking fillets.

→ Can I use something besides ground beef in the spaghetti?

Yes, ground turkey or chicken are great options for a lighter version, or you can use a plant-based meat alternative for a vegetarian take.

→ What is the best way to season the fish?

Generously season with paprika, lemon pepper, and Cajun or Creole seasoning before breading. Spice amounts can be adjusted to taste or customized with favorite blends.

→ How should I serve the fish and spaghetti?

For the classic presentation, serve crispy fish fillets alongside or on top of a generous scoop of spaghetti with meat sauce, optionally topping with a sprinkle of shredded cheese.

→ Can the fish be air fried instead of deep fried?

Yes, air frying works well for a lighter option. Just ensure the fillets are well coated and lay them in a single layer for even cooking.