Go Back Email Link
–+ servings
Ella Cooks

Insanely Good Catfish & Spaghetti (Crispy Southern Fish + Tangy “Delta” Sauce)

Love it? Click to rate
Be the first to rate this recipe!
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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)

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Plate: Twirl spaghetti into bowls, spoon on extra sauce, and serve with a hot, crispy catfish fillet on the side. Scatter parsley.

Nutrition

Calories: 760kcalCarbohydrates: 86gProtein: 42gFat: 28g

Notes

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.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe