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Born from Southern fish-fry culture (think Mississippi Delta and St. Louis plates), this combo slaps because it’s all contrast: shatter-crisp, cornmeal-crusted catfish alongside twirlable spaghetti in a slightly sweet, garlicky tomato sauce with a whisper of heat. The cornmeal crunch + tender, flaky fish + bright, tangy-sweet pasta hits every craving at once, salty, savory, a little sweet, totally satisfying, and it all comes together fast enough for a weeknight.

Ingredients (serves 4)

Catfish

4 catfish fillets (6–8 oz each), patted dry
1 cup buttermilk
1 Tbsp hot sauce (optional)
1 cup fine yellow cornmeal
½ cup all-purpose flour
1½ tsp kosher salt, divided
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
¼ tsp cayenne (optional)
Neutral oil for frying (about 1½–2 cups)

Spaghetti & Sauce

12 oz spaghetti
2 Tbsp olive oil
1 small onion, finely chopped
½ green bell pepper, finely chopped (classic)
2 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 Tbsp tomato paste
1–2 tsp sugar (to taste; gives that signature sweet edge)
1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
½ tsp red-pepper flakes (to taste)
1 tsp Worcestershire sauce
1 tsp kosher salt + black pepper to taste
Fresh parsley, chopped (garnish)

Equipment

Cast-iron or heavy skillet (for frying) + wire rack on a sheet pan
Large pot for pasta
Instant-read thermometer (helpful)

Timings

Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes

Instructions

Quick soak the fish (5 min): In a shallow dish, whisk buttermilk with hot sauce. Add catfish; turn to coat while you start the sauce.
Start the sauce (10 min): Heat olive oil in a saucepan over medium. Sauté onion and bell pepper 5–6 minutes until soft. Add garlic 30 seconds. Stir in crushed tomatoes, tomato paste, sugar, Italian seasoning, red-pepper flakes, Worcestershire, salt and pepper. Simmer gently, uncovered, 12–15 minutes, stirring occasionally.
Boil pasta: Salt a large pot of water; cook spaghetti to al dente. Reserve ½ cup pasta water; drain. Toss spaghetti with a ladle of sauce; add splashes of pasta water for silky coating. Keep warm; serve with extra sauce.
Dredge the fish: In a bowl, mix cornmeal, flour, 1 tsp salt, paprika, garlic powder, black pepper, cayenne. Lift fillets from buttermilk, let excess drip, then coat thoroughly in the cornmeal mixture. Set on a rack 5 minutes (helps the crust stick).
Fry: Heat ½-inch oil to 350°F / 175°C in a cast-iron skillet. Fry catfish 3–4 minutes per side (thinner pieces may need less) until deep golden and flaky (internal temp about 145°F / 63°C). Transfer to rack; sprinkle with the remaining ½ tsp salt.
Plate: Twirl spaghetti into bowls, spoon on extra sauce, and serve with a hot, crispy catfish fillet on the side. Scatter parsley.

Tips & Swaps

That signature flavor: Don’t skip a little sugar in the sauce—it’s classic for this pairing and balances acidity.
Keep it crisp: Let dredged fish rest 5–10 minutes before frying, and drain on a rack (not paper towels) so the bottom stays crunchy.
Air-fryer option: Brush fillets with oil; air-fry at 400°F / 200°C for 10–12 minutes, flipping once, until golden and flaky.
Baked option: Place on an oiled rack over a sheet pan; bake at 425°F / 220°C for 12–15 minutes.
Heat level: Add extra red-pepper flakes to the sauce or a dash of hot sauce over the finished fish.
Make it lighter: Use 8 oz spaghetti and add sautéed mushrooms or zucchini to the sauce.

Approx. Nutrition (per serving)

Very dependent on frying oil absorption; estimate only.
~760 kcal • Fat: ~28 g • Carbs: ~86 g • Protein: ~42 g

Ella Cooks