Fish and Spaghetti Classic (Print Format)

Crispy fried catfish with beefy spaghetti, a soulful Southern pairing found at Sunday gatherings and fish fries.

# Ingredients:

→ Fish

01 - 2-2 ½ pounds catfish fillets
02 - 2 eggs, beaten
03 - 2-3 teaspoons hot sauce
04 - ¾-1 cup yellow cornmeal
05 - ½ cup all-purpose flour
06 - 2 teaspoons paprika, divided into 1 teaspoon portions (smoked paprika recommended)
07 - 2 teaspoons lemon pepper seasoning, divided into 1 teaspoon portions
08 - 2 teaspoons Creole or Cajun seasoning, divided into 1 teaspoon portions
09 - Salt and pepper to taste
10 - Oil for frying

→ Spaghetti Meat

11 - 8 oz spaghetti pasta
12 - 1 pound ground beef, turkey, or chicken
13 - 1 teaspoon Italian seasoning
14 - Salt and pepper to taste
15 - ½ cup diced onion
16 - ½ cup diced green peppers
17 - 4 garlic cloves, minced

→ Spaghetti Sauce

18 - 28 oz canned crushed tomatoes
19 - ¼ teaspoon ground oregano
20 - 1 teaspoon Italian seasoning
21 - 1 teaspoon Cajun or Creole seasoning
22 - ¼ cup sugar or sweetener
23 - Salt and pepper to taste

# Steps:

01 - Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
02 - In a large skillet or pot, cook ground meat over medium heat until browned and fully cooked. Drain excess grease and mix in diced onions, green peppers, and minced garlic. Cook for 3–4 minutes until softened and fragrant. Stir in Italian seasoning, oregano, Cajun or Creole seasoning, salt, and pepper to taste.
03 - Add crushed tomatoes to the skillet with meat mixture. Stir in Cajun/Creole seasoning, Italian seasoning, oregano, salt, pepper, and sugar. Adjust seasoning to balance acidity. Toss in the cooked spaghetti, mix thoroughly, and simmer on low heat for 15–20 minutes, stirring occasionally.
04 - Pat catfish fillets dry with paper towels. Season with lemon pepper seasoning, paprika, Cajun or Creole seasoning, salt, and pepper. Whisk eggs and hot sauce in a bowl. In a separate bag, mix cornmeal, flour, paprika, lemon pepper, and Creole or Cajun seasoning. Dip fillets into egg wash, then coat with the cornmeal mixture and set aside for 10–15 minutes.
05 - Heat oil in a skillet to 350–375°F. Fry fillets in batches, cooking 3–4 minutes per side until golden brown and crispy. Drain fish on a wire rack.
06 - Plate the spaghetti alongside fried fish. Serve hot. Optionally, top with shredded cheese.

# Tips:

01 - Pat fish dry with paper towels before breading to ensure crispiness.
02 - Let breaded fish rest for 10–15 minutes before frying to prevent coating from falling off.
03 - Use a wire rack instead of paper towels to maintain crispy fish texture after frying.

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