If you grew up in a Southern or Midwestern household, you already know—fried catfish and spaghetti is that plate. Crispy, golden cornmeal-crusted catfish served next to a saucy, savory spaghetti? It’s a soul food staple that always hits. And while it might sound like an unusual combo to some, trust me—it’s a match made in comfort food heaven.
This recipe brings together two all-time favorites in one delicious meal. The catfish is seasoned and fried to perfection with a crunchy exterior and flaky inside, while the spaghetti is bold, meaty, and full of flavor. It’s the kind of meal that feeds the soul and leaves no leftovers.
This is a definitely a recipe that hails from the South. Growing up it was rather common for us to have fish on Friday’s, but this was a combo I didn’t grow up eating. I was actually introduced to fried catfish and spaghetti by my boyfriend’s family who is from Memphis. His mom is the one who gave me this recipe, and of course, you know I had to throw my own little spin on it. When you take a bite of the fried fish and then follow it up with a bite of spaghetti; there is just an instant level of comfort and nostalgia that comes with it.
How to Make It
Step 1: Marinate the Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and reduce any fishiness.
Step 2: Cook the Spaghetti
Boil the spaghetti according to package instructions. While it cooks, heat olive oil in a skillet. Sauté onion, garlic, and bell pepper until soft. Add ground meat and cook until browned. Stir in marinara sauce, Italian seasoning, and red pepper flakes. Let it simmer for 10–15 minutes. Season to taste.
Step 3: Bread and Fry the Catfish
In a shallow dish, mix together the Louisiana fish fry with 1 to 3 dashes of the Tajin. Dredge each soaked catfish fillet in the mixture, pressing to coat. Heat oil in a skillet over medium-high heat and fry fillets 3–4 minutes per side or until golden brown and crispy. Drain on a paper towel–lined plate.
Step 4: Serve It Up
Plate the spaghetti with a big spoonful of sauce, then lay a crispy catfish fillet right on the side. Serve hot with lemon wedges, hot sauce, or a slice of white bread (if you know, you know).
CAJUN RECIPES
🍝 Why This Fried Catfish and Spaghetti Combo Works
Fried catfish and spaghetti might seem unexpected, but in many Black Southern kitchens, it’s a time-honored combo. The crispy, salty catfish balances beautifully with the saucy, slightly sweet tomato spaghetti. It’s comfort food that speaks to heritage and flavor—and it’s always worth a second helping.
Fried Catfish & Spaghetti Tips & Variations
- No catfish? Try tilapia, whiting, or cod.
- Want more spice? Add hot sauce to the fish batter or extra chili flakes to the spaghetti.
- Make it lighter: Air fry the catfish or use whole wheat pasta for a healthier twist.
- Leftovers? Reheat catfish in the oven to maintain that crunch.
More Soulful Plates to Try
Craving more comforting classics? Don’t miss my Cajun Chicken & Sausage Gumbo or Creamy Shrimp & Grits next.
Made this dish? Tag @evseats—I’d love to see your catfish and spaghetti plate!
Fried Catfish & Spaghetti
Fried catfish and spaghetti is a combo I never knew I needed. Spaghetti in a hearty, meaty tomato sauce accompanied by hot, crispy, tender, and flaky fish.
Ingredients
For the Catfish
- 2 pounds catfish fillets, washed and cleaned
- 1 10 oz Louisiana Seasoned Crispy Fish Fry
- Tajin
For the Spaghetti
- 2 tablespoons extra-virgin olive oil
- 1/2 pound ground beef
- 1/2 pound ground Spicy Italian sausage
- 1 medium sized white onion, finely diced
- 1 medium sized green bell pepper, finely diced
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
- 4 garlic cloves, minced
- 2 (15-ounce) cans tomato sauce
- 1 (15-ounce) can crushed tomatoes with their juices
- ¼ cup chicken stock
- 2 tablespoons granulated sugar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- parsley leaves, chopped, plus more for serving
- basil leaves, chopped, plus more for serving
- red-pepper flakes
- salt to taste
- 1 pound dry spaghetti, cooked according to package instructions
Instructions
- In a medium bowl, mix together the Louisiana fish fry with 1 to 3 dashes of the Tajin. Add the catfish fillets, turning to coat each side. Set aside while you prepare the fish.
- For the pasta sauce: Heat some olive oil in a large skillet over medium-high heat. Add the ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook just until fragrant, 30 seconds.
- Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Mix to combine, and continue to simmer until sauce has thickened, about 20 to 30 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions. Take care to not overcook the pasta.
- Prepare the fish for frying: Heat vegetable oil over medium-high in a large (12-inch) cast-iron skillet. You want the oil to be hot, but don’t exceed 370 degrees to avoid burning the fish.
- Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. Fish should be crispy on the outside, and moist and flaky on the inside. Drain on paper towels.
- Toss the spaghetti into the simmered sauce. Serve immediately with the fried fish.
