Crispy Catfish & Beefy Spaghetti

Experience a delightful surf-and-turf dinner that perfectly marries crispy pan-fried catfish with a rich and savory beef-loaded spaghetti. This dish is a comforting blend of textures and flavors, offering the crispy golden crust of catfish alongside a hearty, tomato-rich beef sauce coating tender spaghetti noodles.

Whether you’re looking to impress at your next family dinner or simply craving a satisfying, well-rounded meal, this combination delivers an unforgettable taste experience that’s both approachable and indulgent.

Ingredients

• Spaghetti (300–400 g / 10–14 oz): Long, thin pasta ideal for holding rich, meaty tomato sauce in every bite.
• Olive oil (2 tbsp): Used to sauté aromatics and add a fragrant, fruity undertone to the sauce.
• Small onion (1, finely chopped): Provides gentle sweetness and depth to the beef sauce base.
• Garlic cloves (2–3, minced): Adds pungent aroma and enhances savory flavor throughout the dish.
• Ground beef (400 g / 1 lb): The hearty protein that forms the rich, meaty backbone of the spaghetti sauce.
• Tomato sauce or crushed tomatoes (1 can, 400 g / 14 oz): Delivers a tangy, luscious foundation for the beef sauce.
• Dried Italian seasoning (1 tsp): A fragrant blend of herbs that infuses classic Mediterranean flavor.
• Red pepper flakes (optional): Adds a gentle heat to balance the richness of the beef sauce.
• Catfish fillets (4): Mild-flavored fish with a firm texture that crisps beautifully when pan-fried.
• All-purpose flour (1/2 cup): Used for coating the catfish to create a crisp, golden crust.
• Cornmeal (1/2 cup, optional): Adds extra crunch and texture to the fish coating.
• Paprika (1 tsp): Provides subtle smokiness and vibrant color to the fish crust.
• Oil for frying (2–3 tbsp): Neutral oils like vegetable or canola prevent fish from sticking and ensure even browning.
• Salt & freshly ground black pepper: Essential seasonings that enhance all components of the dish.
• Fresh parsley or grated Parmesan (optional): Bright herbs or cheese to finish and garnish, adding fresh or umami notes.

Instructions

Cook the Spaghetti

Bring a large pot of salted water to a rolling boil to ensure the pasta is evenly seasoned. Add spaghetti and cook until al dente, following package directions for texture. Drain well to avoid sogginess and set aside for combining later.

Make the Beef Sauce

Heat olive oil in a large skillet over medium heat to soften aromas without burning. Add finely chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up and browning until no pink remains to develop rich flavor. Pour in tomato sauce, sprinkle Italian seasoning, salt, pepper, and optional red pepper flakes. Allow the sauce to gently simmer, letting all flavors meld as you prepare the fish.

Prepare the Catfish

Pat the catfish fillets dry to help the coating adhere properly and avoid sogginess. In a shallow bowl, mix flour, cornmeal (if used), paprika, salt, and pepper thoroughly. Dredge each fillet lightly in this dry mixture, shaking off any excess for a crisp, even crust when fried.

Fry the Catfish

Heat oil in a skillet over medium-high heat to the right temperature for frying—hot enough to sizzle but not smoke. Carefully add the coated catfish fillets and fry 3–4 minutes per side, depending on thickness, until a golden-brown crust forms. Transfer cooked fillets to a paper towel-lined plate to remove excess oil and keep crisp.

Combine & Serve

Plate the cooked spaghetti, generously spoon the beef sauce over the top, ensuring every strand is coated in rich goodness. Arrange the crispy catfish fillets on the side or atop the pasta. Garnish with freshly chopped parsley or a sprinkle of grated Parmesan for a fresh or umami finish that brightens the dish.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the crispiness of the catfish and the rich texture of the beef sauce.

Serving Suggestions

Serve this dish with a crisp green salad dressed lightly with lemon vinaigrette and warm garlic bread to soak up the savory beef sauce. A chilled glass of dry white wine or light beer complements the crispy fish and hearty pasta beautifully.

FAQs

Can I use other types of fish instead of catfish?

Yes, firm white fish such as tilapia, cod, or haddock work well for frying and provide a similar texture and mild flavor.

How can I make the beef sauce spicier?

Add more red pepper flakes or a dash of hot sauce to the sauce while it simmers. Fresh chili peppers can also be finely chopped and added for extra heat.

Is it possible to prepare this recipe ahead of time?

You can cook the beef sauce and pasta in advance and refrigerate separately. Fry the catfish just before serving to retain crispiness.

What sides go best with this dish?

Garlic bread, a simple green salad, or steamed vegetables pair nicely to balance the rich and crispy elements.

Can I freeze the leftovers?

While the beef sauce and pasta freeze well, the fried catfish is best enjoyed fresh to preserve its texture.

How do I prevent the spaghetti from sticking after cooking?

Toss the drained spaghetti with a little olive oil right after draining; this keeps the noodles separate and silky.

Can I substitute ground beef with other meats?

Yes, ground turkey, chicken, or even a mix of beef and pork can be used to vary the flavor profile.

Crispy Catfish Beef Spaghetti

This surf-and-turf dish combines crispy pan-fried catfish with hearty beef-loaded spaghetti, delivering rich, comforting flavors perfect for an satisfying dinner.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course dinner, Main Course

Cuisine American

Servings 4 people

Calories 650 kcal

Equipment

• 1 pot for boiling spaghetti
• 2 skillet one for beef sauce, one for frying catfish
• 1 large bowl for dredging catfish
• 1 paper towels for draining fried catfish

Ingredients

  

• 10 to 14 oz spaghetti
• 2 tbsp olive oil
• 1 small onion finely chopped
• 2 to 3 garlic cloves minced
• 1 lb ground beef
• 1 can 14 oz tomato sauce or crushed tomatoes
• 1 tsp dried Italian seasoning
• Salt and freshly ground black pepper to taste
• Red pepper flakes optional

• 4 catfish fillets
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal optional
• 1 tsp paprika
• Salt and pepper to taste
• 2 to 3 tbsp oil for frying vegetable, canola, or olive

• Fresh parsley or grated Parmesan to serve (optional)

Instructions

 

• Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft, about 3 to 4 minutes.
• Add minced garlic to the skillet and cook for 1 more minute.
• Add ground beef and cook until browned, breaking up large pieces.
• Stir in tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer gently.
• Pat catfish fillets dry. In a shallow bowl, combine flour, cornmeal (if using), paprika, salt, and pepper.
• Dredge each catfish fillet in the flour mixture, shaking off excess.
• Heat oil in a skillet over medium-high heat. Fry catfish fillets until golden and crispy, about 3 to 4 minutes per side.
• Transfer fried catfish to paper towels to drain excess oil.
• Plate cooked spaghetti and top with beef sauce. Serve crispy catfish alongside or on top, garnished with parsley or Parmesan if desired.

Notes

• Toss cooked spaghetti with olive oil to prevent sticking.
• Adjust spice level with extra herbs or Worcestershire sauce.
• Tilapia or cod are good substitutes for catfish.
• Serve with garlic bread and green salad for a full meal.