Southern Fried Fish and Spaghetti: A Soul Food Classic

For those unfamiliar, the combination of crispy fried fish and a rich, meaty spaghetti might seem unconventional. Yet, in countless Black households, especially throughout the American South and Midwest, this pairing isn’t just a meal; it’s a cherished tradition, a staple of Sunday dinners, church potlucks, and lively fish fries. This beloved soul food classic brings together two comfort food giants, creating a symphony of textures and flavors that are both deeply satisfying and incredibly nostalgic. Imagine perfectly seasoned, golden-fried fish with a satisfying crunch, served alongside a savory spaghetti sauce, slow-simmered with ground meat and a hint of sweetness. It’s a combination that, once experienced, simply makes perfect sense, offering a unique taste of Southern hospitality and culinary ingenuity.

Whether you grew up with this delicious duo or are discovering it for the first time, this comprehensive guide will walk you through every step, ensuring you achieve a truly authentic and unforgettable fish and spaghetti experience.

What Makes Fish and Spaghetti a Culinary Gem?

Fish and spaghetti, at first glance, might seem like an unusual pairing, but its widespread popularity in Southern and Midwestern Black communities speaks volumes. This dish is a testament to the creativity and resourcefulness embedded in soul food traditions, where diverse culinary influences merge to create something truly extraordinary. It’s a full, hearty meal that hits all the right notes: crispy, saucy, savory, and profoundly satisfying. It’s more than just food; it’s a cultural cornerstone, evoking memories of communal meals and celebratory gatherings.

The Crispy, Flavorful Fish

The fish component is typically fried to golden perfection, boasting a delightful crisp exterior that gives way to tender, flaky flesh. Catfish is the quintessential choice, known for its mild, slightly sweet flavor and firm texture that holds up beautifully to frying. Other popular options include whiting or perch, each offering a similar profile that complements the bold seasoning. The secret to its irresistible crunch often lies in a cornmeal-based breading, seasoned generously with a blend of spices like lemon pepper and Creole or Cajun seasoning, giving it that characteristic Southern kick that’s anything but bland.

The Hearty, Savory Spaghetti

This isn’t your average Italian spaghetti. Southern-style spaghetti is a robust, flavorful dish in its own right, often resembling a rich meat sauce or even a deconstructed casserole. It starts with browned ground meat – beef, turkey, or chicken – and a deeply seasoned tomato-based sauce. The sauce is typically enriched with aromatics like onions, garlic, and bell peppers, and spiced with Italian herbs alongside a distinctive touch of Cajun or Creole seasoning. A crucial element is the addition of a small amount of sugar, which skillfully balances the acidity of the tomatoes and rounds out the flavors, creating a sauce that tastes “just right.” When combined with perfectly cooked spaghetti noodles, it becomes a hearty and comforting foundation for the fried fish, often topped with shredded cheese for an extra layer of indulgence.

A Meal Rooted in Tradition

This unique culinary combination has deep roots in regions like the Midwest (especially Chicago), Mississippi, and Memphis. It’s a dish frequently featured at informal gatherings, from backyard cookouts to celebratory fish fries, and holds a special place in the hearts of many families. Recipes have been passed down through generations, each family often having its own subtle variations and preferred seasonings. The “vibe” of fish and spaghetti is one of abundance, comfort, and community – a true representation of soul food that feeds both the body and the spirit.

The Essential Ingredients for Perfect Fish and Spaghetti

Crafting this classic dish requires a thoughtful selection of ingredients, each playing a vital role in achieving its signature flavor and texture. Here’s a breakdown of what you’ll need, along with insights into why each component is important:

For the Southern Spaghetti

• Spaghetti Pasta: Stick to classic spaghetti noodles. Their long, thin strands are perfect for soaking up the rich, flavorful sauce, ensuring every bite is succulent and satisfying.
• Ground Meat (Beef, Turkey, or Chicken): Ground beef is the traditional choice, lending a deep, rich, and meaty flavor to the sauce. However, ground turkey or chicken can be excellent lighter alternatives without compromising too much on the hearty texture.
• Onions, Garlic, and Green Bell Peppers: These aromatics form the foundational flavor base for the spaghetti sauce. Sautéing them until softened and fragrant builds a complex layer of taste that permeates the entire dish.
• Crushed Tomatoes: This is the heart of your sauce. Crushed tomatoes provide a robust body and a naturally sweet, slow-cooked flavor that’s essential for a truly authentic Southern spaghetti.
• Oregano, Italian Seasoning, and Cajun (or Creole Seasoning): This powerful trio of herbs and spices is crucial. Italian seasoning and oregano provide classic Mediterranean warmth, while Cajun or Creole seasoning infuses the sauce with that distinctive Southern soul food flair, adding depth and a subtle kick.
• Sugar or Sweetener: A small, often debated, but essential Southern touch. A pinch of sugar isn’t meant to make the sauce overtly sweet, but rather to balance the acidity of the tomatoes, creating a smoother, well-rounded flavor profile that’s characteristic of this style of spaghetti.

For the Crispy Fried Fish

• Catfish Fillets: Opt for fresh or thawed boneless, skinless catfish fillets. Catfish is prized for its mild, slightly sweet taste and ability to absorb bold seasonings while maintaining a firm texture when fried, making it the ideal choice for this recipe.
• Eggs and Hot Sauce: Eggs act as the indispensable binder, ensuring the breading adheres perfectly to the fish and prevents it from falling off during frying. A few dashes of hot sauce (optional but recommended) in the egg wash impart a subtle, pre-breading Southern kick to the fish.
• Yellow Cornmeal and All-Purpose Flour: This combination is key to the classic crispy texture. The coarse yellow cornmeal delivers that iconic golden crunch, while the flour helps the cornmeal stick and provides structure to the crust, resulting in a perfect balance of crispy and light.
• Lemon Pepper and Smoked Paprika: These seasonings are vital for flavoring the fish itself before breading. Lemon pepper adds a bright, zesty note, while smoked paprika contributes a rich, earthy, and slightly smoky depth that elevates the overall flavor.
• Oil: A neutral oil with a high smoke point, such as canola or vegetable oil, is essential for frying. It ensures the fish breading achieves a beautiful golden-brown color and a crispy texture without burning or leaving a heavy, greasy residue.

Step-by-Step Guide: How to Craft Your Own Fish and Spaghetti

This recipe is designed to simplify the process, ensuring that even novice cooks can achieve a delicious and authentic result. The key is to prepare the spaghetti first, allowing its flavors to meld beautifully while you focus on frying the fish to perfection.

Preparing the Rich Spaghetti Sauce

1. Cook the Pasta: Begin by boiling a large pot of generously salted water. Add your spaghetti noodles and cook them according to the package instructions until they are al dente. Once cooked, drain the pasta and set it aside.
2. Brown the Meat: In a large skillet or Dutch oven (the same one you used for pasta works great!), heat over medium heat. Add your chosen ground meat (beef, turkey, or chicken). Break it up with a spoon and cook thoroughly until it’s beautifully browned and completely cooked through. Drain any excess grease to prevent the sauce from becoming oily.
3. Sauté the Veggies: To the browned meat, add your diced onions, green peppers, and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables soften and release their fragrant aromas. This step is crucial for building a deep flavor base.
4. Season the Meat and Veggies: Sprinkle in the Italian seasoning, oregano, Cajun or Creole seasoning, along with salt and pepper to taste. Stir well to ensure the meat and vegetables are evenly coated with these aromatic spices.
5. Build the Sauce: Pour in the crushed tomatoes, stirring to combine all ingredients. Now, add additional Cajun or Creole seasoning, Italian seasoning, oregano, salt, pepper, and start with 2 teaspoons of sugar to balance the tomato acidity. Taste and adjust the seasonings as needed. If you desire more heat, add more Cajun seasoning; for a sweeter, more balanced profile, add a little more sugar.
6. Combine with Pasta: Add the cooked spaghetti directly into the simmering sauce. Toss everything together until the noodles are thoroughly coated and the meat is evenly distributed throughout. If the sauce appears too thick, add a small splash of water to reach your desired consistency.
7. Simmer for Flavor: Reduce the heat to low, cover the pot, and let the spaghetti simmer for 15-20 minutes. Stir occasionally to prevent sticking. This crucial simmering time allows all the flavors to marry and deepen, thickening the sauce slightly into a rich, cohesive dish.

Achieving Perfectly Crispy Fried Fish

8. Prep the Fish: Thoroughly pat the catfish fillets dry with paper towels. This step is essential; moisture on the fish will prevent the breading from sticking and can cause oil to splatter. If your fillets are very thick, slice them in half lengthwise to ensure even cooking.
9. Season the Catfish: Season both sides of the catfish fillets generously with lemon pepper seasoning, smoked paprika, Cajun or Creole seasoning, and salt and pepper to taste. Ensure the fish is well-coated for maximum flavor.
10. Prepare the Egg Wash: In a shallow bowl, whisk together the beaten eggs and a few dashes of hot sauce. This mixture serves as the “glue” for your breading and adds an extra layer of flavor.
11. Mix the Dry Coating: In a paper or plastic bag, combine the yellow cornmeal, all-purpose flour, the remaining paprika, lemon pepper, and Cajun or Creole seasoning. Shake the bag well to thoroughly mix all the dry ingredients. This ensures a consistent, flavorful breading.
12. Dredge the Catfish: Dip each fillet into the egg wash, allowing any excess to drip off. Then, transfer it to the bag with the cornmeal mixture. Press the breading firmly onto both sides of the fillet, ensuring a complete and even coating. Place the breaded fillets on a plate or wire rack and let them rest for 10-15 minutes. This resting period is crucial for the coating to adhere properly and prevent it from falling off during frying.
13. Heat the Oil: Pour enough neutral oil (like canola or vegetable oil) into a large cast iron skillet or deep frying pan to come halfway up the sides of the fillets. Heat the oil to 350-375°F (175-190°C). If you don’t have a thermometer, test the oil by dropping a tiny pinch of cornmeal into it; if it sizzles vigorously right away, the oil is ready.
14. Fry the Catfish: Carefully place a few fillets into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature and lead to soggy fish. Fry for 3-4 minutes per side, or until the fish turns a beautiful golden brown and is crispy. The fish should flake easily with a fork when done.
15. Drain and Serve: Using tongs, carefully transfer the cooked catfish fillets to a wire rack placed over a plate lined with paper towels (or just a wire rack) to drain any excess oil. Let them rest for a minute before serving. Plate the hot, fresh fried fish alongside your rich Southern spaghetti. Garnish with shredded cheese if desired, and enjoy!

Mastering the Fry: Tips for Crispy Fish Every Time

Achieving that perfect, shatteringly crispy fried fish is an art, but with a few key techniques, you can ensure your breading stays on and your fillets remain crunchy from the first bite to the last. These tips are crucial for a truly authentic Southern fried fish experience.

Ensuring Your Breading Stays On

• Pat the Fish Dry First: Moisture is the ultimate enemy of a good crispy coating. Before dipping your fillets in anything, use paper towels to pat them thoroughly dry. Any residual water on the fish surface will prevent the breading from adhering properly, causing it to slide right off in the hot oil.
• Utilize an Egg Wash (or Buttermilk): The egg wash acts as a powerful adhesive, creating a sticky layer that helps the cornmeal and flour mixture cling firmly to the fish. Do not skip this step! Ensure each fillet gets an even and complete coating. If eggs are not preferred, buttermilk can serve as an excellent alternative, also helping to tenderize the fish.
• Press the Breading On Firmly: Don’t just lightly toss the fish in the coating. Gently but firmly press the cornmeal mixture onto both sides of the fillets with your hands. This ensures maximum contact and adhesion, creating a robust crust.
• Allow Breaded Fish to Rest: After coating, let the breaded fillets sit undisturbed on a plate or wire rack for 10-15 minutes. This resting period allows the moisture from the fish to hydrate the breading, helping the coating to truly stick and set on the surface, significantly reducing the chances of it falling apart when it hits the oil.

Maintaining That Golden Crunch

• Drain on a Wire Rack, Not Paper Towels: Once fried, transfer your catfish fillets to a wire rack. Placing them directly on paper towels will trap steam underneath, quickly making the bottom soggy. A wire rack allows air to circulate around the entire piece of fish, letting excess oil drip away and preserving the crispness all around.
• Avoid Stacking the Fillets: Resist the urge to stack your freshly fried fish. Stacking traps heat and moisture between the pieces, which will soften the crust. Keep everything in a single layer until you are ready to serve.
• Do Not Cover with Foil: Covering fried fish with foil, even loosely, will trap steam and cause the crispy crust to become soggy very quickly. If you need to keep it warm or store it, leave it uncovered or use a very loose tenting method at most, allowing steam to escape.
• Serve It Fresh: Fried catfish is always at its absolute best—crispiest and most flavorful—within the first 15-20 minutes after cooking. For optimal enjoyment, try to time your frying so the fish is ready just as you’re about to sit down for your meal. If serving a crowd, consider frying in batches close to mealtime.

Classic Southern Fried Fish and Spaghetti Recipe

By Brandi Crawford

Fish and spaghetti might raise a few eyebrows if you didn’t grow up with it, but in plenty of Black households, this combo is a classic. Crispy, golden fried fish paired with rich, beefy spaghetti? It just makes sense. This recipe brings all those familiar flavors back. It’s not fancy, but it’s cooked with love and guaranteed to hit every time.

Rated 5 out of 5 stars based on 2 votes.

Print Recipe
Pin Recipe

Rate this recipe
Leave a review!

Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Course dinner, lunch

Cuisine soul food, Southern

Servings 4 servings

Calories 825 kcal

Want to save this recipe for later?

We can email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips. Simply enter your email address below.

Equipment

• Cast Iron Dutch Oven
• 12 inch Cast Iron Skillet

Ingredients

Fish Ingredients

• 2- 2 ½ pounds catfish fillets
• 2 eggs, beaten
• 2-3 teaspoons hot sauce
• ¾ – 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 2 teaspoons paprika (Divided into 2 portions, 1 teaspoon each; smoked paprika recommended)
• 2 teaspoons lemon pepper seasoning (Divided into 2 portions, 1 teaspoon each)
• 2 teaspoons Creole Seasoning or Cajun Seasoning (Divided into 2 portions, 1 teaspoon each)
• Salt and pepper to taste
• Oil for frying

Spaghetti Meat Ingredients

• 8 oz spaghetti pasta
• 1 pound ground beef, turkey, or chicken
• 1 teaspoon Italian Seasoning
• Salt and pepper to taste
• ½ cup diced onion
• ½ cup diced green peppers
• 4 garlic cloves, minced

Spaghetti Sauce Ingredients

• 28 oz canned crushed tomatoes
• ¼ teaspoon ground oregano
• 1 teaspoon Italian Seasoning
• 1 teaspoon Cajun Seasoning
• ¼ cup sugar or sweetener
• Salt and pepper to taste

Instructions

Spaghetti Preparation (Cook this first to allow flavors to simmer)

• Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to the package directions until al dente. Drain, then set aside.
• In a large skillet or pot over medium heat, add your ground meat. Break it up with a spoon and cook until browned and fully cooked through. Drain off any excess grease.
• Add diced onions, green peppers, and minced garlic to the skillet with the meat. Cook for about 3–4 minutes, or until the veggies are softened and fragrant.
• Sprinkle in the Italian seasoning, oregano, Cajun (or Creole) seasoning, salt, and pepper to taste. Stir to coat the meat and veggies evenly.
• Pour in the crushed tomatoes and stir everything together. Add in additional Cajun or Creole Seasoning, Italian Seasoning, oregano, salt, pepper, and sugar (start with 2 teaspoons) to balance out the acidity. Taste and adjust as needed. Add more Cajun seasoning if you want a little heat, or more sugar for balance.
• Add the cooked spaghetti to the sauce. Toss everything together until the noodles are coated and the meat is well distributed. If the sauce is too thick, splash in a little water to loosen it up.
• Lower the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. This gives the flavors time to come together and thicken slightly.

Fish Frying

• For Air Fryer Fried Fish instructions, please refer to that specific recipe.
• Pat the catfish fillets dry with paper towels. If the fillets are really thick, you can cut them in half lengthwise so they cook evenly.
• Season the catfish with 1 teaspoon lemon pepper seasoning, 1 teaspoon paprika, 1 teaspoon Cajun or Creole Seasoning, salt and pepper to taste. Use enough spices to fully coat the fish.
• In a shallow bowl, whisk together the eggs and a few dashes of hot sauce.
• In a paper or plastic bag, combine yellow cornmeal, all-purpose flour, 1 teaspoon paprika, 1 teaspoon lemon pepper, and 1 teaspoon Creole or Cajun seasoning. Mix well.
• Dip each fillet into the egg wash, letting excess drip off, then press it into the cornmeal mixture, coating both sides well. Set aside on a plate or wire rack. Let them rest for 10–15 minutes.
• In a large cast iron skillet or deep frying pan, pour in enough oil to come halfway up the sides of the fillets. Heat it to 350–375°F (175-190°C).
• Carefully place the fillets in the hot oil, a few at a time, without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crispy.
• Transfer the cooked catfish to a wire rack to drain. Let them rest a minute before serving.
• Plate it up hot and fresh, topped with shredded cheese if you like. Serve the spaghetti with the fried fish.

Recipe Notes

Feel free to experiment with your favorite spices. Lemon pepper, Cajun, or Creole Seasoning can be swapped or adjusted to your preference.

For detailed tips on keeping fish breading from falling off and maintaining crispiness, please refer to the “Mastering the Fry” section above.

Nutrition Information

Serving: 1 fillet + 1 cup spaghetti | Calories: 825 kcal | Carbohydrates: 66g | Protein: 60g | Fat: 32g

Tried this recipe?
Mention @Stay_Snatched or tag #StaySnatched!

Subscribe to our Youtube Channel
Check out our videos!

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Tried this recipe?
Let us know how it was!

Frequently Asked Questions (FAQs) & Expert Tips

Perfect Pairings: What to Serve with Your Fish and Spaghetti

Fish and spaghetti is a wonderfully complete meal on its own, offering a hearty and satisfying experience. However, to truly round out the soul food feast, there are several traditional sides that complement its rich flavors beautifully. Consider adding a side of air fryer garlic bread for dipping into that savory spaghetti sauce, or a refreshing and creamy Southern coleslaw to provide a crisp contrast. Another excellent choice is tender Southern green beans, cooked down with smoked meat for an extra layer of savory depth. A simple side salad can also add a fresh element. And for those who love a bit more heat, don’t forget a bottle of your favorite hot sauce – Louisiana-style hot sauce is a popular choice to drench over your crispy fried fish!

Embrace the tradition and savor every bite of this soulful, homemade classic. Whether it’s a weeknight dinner or a special occasion, Southern fried fish and spaghetti is sure to become a cherished recipe in your own kitchen.