I grew up in Jackson, Mississippi, where fried catfish wasn’t just dinner  it was tradition. My mama fried catfish every Friday. When my uncle came into town? Fried catfish. To this day, when my brother visits, we’re pulling out the grease.

We ate it with hot sauce, white bread, and at fish fries on paper plates. But one thing we did not eat in Mississippi? Catfish and spaghetti.

So I have to ask… is that a Tennessee thing?

Did my mama hold me back all these years?

Today I’m pairing crispy fried catfish with a savory, chunky tomato and beef spaghetti no sweetness, just peppers, onions, and real Southern flavor.

Now we’re about to see if this combo deserves a seat at the table.

Ingredients:

0.5x

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Spagetti

•   1b Bronze Cut Spaghetti (Trust me it holds sauce better)
•   1 lb Ground Beef
•   1 Onion (Small, Diced)
•   1/2 Green Bell Pepper (Diced)
•   1/2 Red Bell Pepper (Diced)
•   1 28z Crushed Tomatoes
•   1 14oz Diced Tomatoes (I used Fire Roasted)
•   1 Tsp Oregano
•   1 Tsp Basil
•   1/2 Tsp Thyme
•   1 Tsp Salt
•   1/2 Tsp Black Pepper
•   1/2 Tsp Garlic Powder
•   1/2 Tsp Onion Powder
•   1/2 Tsp Paprika
•   Red Pepper Flakes (Pinch)

Catfish

•   Catfish
•   Garlic Powder
•   Onion Powder
•   Smoked Paprika
•   Fresh Lemon Juice
•   Louisiana Seasoned Fish Fry Mix
•   Regular Cornmeal

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Boil your bronze spaghetti in well-salted water until al dente. Save ½ cup pasta water before draining.

2. Brown the ground beef in a large skillet over medium heat.
   Season lightly with salt, pepper, garlic powder, onion powder, and paprika.
   Let it get some color — that’s flavor.
   Drain excess grease but leave a little behind.

3. Add onions + bell peppers to the beef. Cook 4–5 minutes until softened.
   Add garlic and cook 30 seconds.

4. Stir in crushed tomatoes + diced tomatoes.
   Add oregano, basil, thyme, red pepper flakes.

5. Simmer uncovered 20–25 minutes until thick and chunky — not watery.

6. Stir in butter at the end.
   Add a splash of pasta water if needed.

7. Toss with spaghetti and let it sit a few minutes so the sauce clings to that bronze pasta.

Catfish

Instructions

1. Wash and dry your catfish well.
   Pat completely dry with paper towels. This helps the coating stick.

2. Seasoning is optional, but I season mine.
   Light sprinkle of: Garlic powder, Onion powder, Smoked paprika, and a little squeeze of lemon juice

3. In a shallow dish, mix: I use both because the seasoned mix alone can get salty. The plain cornmeal balances it out. Louisiana Seasoned Fish Fry, Regular cornmeal.

4. Dredge fish evenly and press coating in so it sticks.

5. Fry in hot oil (about 350°F) until golden and crispy about 3–4 minutes per side depending on thickness.

6. Once done, place on a wire rack.
   Don’t put it on paper towels the wire rack keeps it crispy while it cools.

This combo is crispy, savory, and perfectly balanced especially with that chunky tomato sauce cutting through the fried fish.