This hearty dinner plate brings together crispy, golden fried catfish with a comforting serving of classic spaghetti in rich tomato sauce. It’s a satisfying, family-style meal that balances crunch, warmth, and familiar flavors all on one plate.
Why You’ll Love This Recipe
It’s a complete dinner plate with protein and pasta in one meal
Crispy catfish pairs surprisingly well with savory spaghetti
Made with simple, affordable pantry ingredients
Easy to scale up for family dinners or gatherings
Comfort food that feels both filling and homemade
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the fried catfish:
680 g catfish fillets, cut into serving-size pieces
240 ml buttermilk
120 g cornmeal
60 g all-purpose flour
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
0.5 tsp black pepper
0.5 tsp cayenne pepper (optional)
750 ml vegetable oil, for frying
For the spaghetti:
340 g dry spaghetti
30 ml olive oil
1 medium onion, finely chopped (about 150 g)
3 cloves garlic, minced (about 9 g)
480 ml tomato sauce
240 ml crushed tomatoes
1 tsp salt
0.5 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
0.5 tsp sugar
30 g grated halal-certified hard cheese (optional)
Directions
Place the catfish fillets in a bowl and pour the buttermilk over them. Ensure all pieces are coated, cover, and let marinate for 20 minutes.
In a separate shallow dish, combine cornmeal, flour, salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
Heat the vegetable oil in a deep skillet over medium-high heat until it reaches about 175°C.
Remove catfish from the buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the cornmeal mixture.
Fry the catfish in batches for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels and keep warm.
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
In a saucepan, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until soft.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add tomato sauce, crushed tomatoes, salt, black pepper, oregano, basil, and sugar. Simmer uncovered for 15 minutes, stirring occasionally.
Toss the cooked spaghetti with the sauce until evenly coated.
Serve each plate with a portion of spaghetti and one or two pieces of fried catfish. Garnish with grated cheese if desired.
Servings and timing
Servings: 4 dinner plates
Prep time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Variations
Use whole wheat spaghetti for a higher-fiber option
Add sliced bell peppers or mushrooms to the spaghetti sauce
Season the catfish with lemon zest for a brighter flavor
Serve with a side salad or steamed vegetables for extra freshness
Make the spaghetti mildly spicy by adding chili flakes
Storage/Reheating
Store leftover catfish and spaghetti in separate airtight containers in the refrigerator for up to 3 days. Reheat spaghetti on the stovetop or in the microwave with a splash of water. Reheat catfish in an oven at 180°C for 10–12 minutes to help maintain crispness. Avoid microwaving the fish if possible.
FAQs
Can I use frozen catfish fillets?
Yes, just thaw them completely and pat dry before marinating in buttermilk.
What oil is best for frying catfish?
Neutral oils like vegetable or sunflower oil work best due to their high smoke point.
Can I make this meal ahead of time?
You can prepare the spaghetti sauce in advance, but fry the catfish just before serving for best texture.
Is buttermilk necessary?
Buttermilk helps tenderize the fish and adds flavor, but plain milk with a teaspoon of lemon juice can be used as a substitute.
Can I bake the catfish instead of frying?
Yes, you can bake it at 200°C for about 18–20 minutes, flipping halfway through.
What type of tomato sauce works best?
A smooth, plain tomato sauce allows you to control seasoning and balance flavors easily.
Can I make the spaghetti without sugar?
Yes, sugar is optional and only helps reduce acidity from the tomatoes.
How do I know the catfish is fully cooked?
The fish should be opaque and flake easily with a fork.
Can I add vegetables to the spaghetti?
Absolutely, zucchini, mushrooms, or spinach all work well.
Is this recipe suitable for kids?
Yes, simply reduce or omit the cayenne pepper to keep it mild.
Conclusion
Fried catfish and spaghetti dinner plates offer a comforting, filling meal that brings together crispy seafood and classic pasta in one satisfying serving. It’s an easy, crowd-pleasing option that works just as well for weeknight dinners as it does for relaxed family gatherings.
