Blue catfish were introduced to the James and Rappahannock rivers in the 1970s as a sport fish; and over the last 50 years they and have spread throughout the Chespeake Bay watershed. As many invasive species do, catfish have had detrimental effects on native species such as rockfish, bluecrab and shad. Effots to remove the fish are in full swing. Govenor Moore of MD even applied for a federal emergency to be instituted to help fund projects. A great way to help eliminate the invaders from our waters while simultanously supporting local communities, is to eat them. Adult blue catfish don't live on the bottom or in holes, so there is no "muddy" flavor that is sometimes associated with catfish. Instead you get a a clean mild fish ready to be served in many ways.

Read this write up by NOAA to learn more about this invasive fish.

For this recipe; we decided to pull inspiration from one of our favorite lunch spots in Old Town; Caphe Bahn Mi. Here is our version of a catfish bahn mi sandwhich.

Ingredients:

Pickled Vegetables

2 – 3 carrots cut into matchsticks or peeled

1 daikon cut into matchsticks or peeled / radish thinly sliced

1 cup rice vinegar

1 cup water

1tbs salt

1 pinch sugar

Fish

1 ½ lb blue catfish fillets

2 tbs creole seasoning / other blackening spice blend

1 tbs ghee / butter / oil

Fresh Veg

2 scallions diced

1 – 2 cucumbers cut into spears

1 bunch cilantro stems with no leaves cut away

1 jalapeño sliced thin

sauce

1 tbs tamari / soy sauce

1 tbs garlic minced

1 tbs fresh ginger minced

½ cup mayonnaise

1 tbs sriracha

Bread

3 rolls with crispy crusts or 1 baguette

Instructions:

First prep the pickled veggies, as the longer they sit the more pickled flavor they will have. Pour vinegar, water, salt and sugar into a small pot and bring to a boil stirring occasionally. Place veggies in a heat safe jar. Once the pickling liquid is boiling slowly pour it over the veggies until they are fully submerged. Set this aside to cool.

Next prep the sauce. Simply mix all the ingredients together in a small bowl or jar. You can add more sriracha if you want more heat. Set this aside.

Now lets cook the fish. Rinse the fillets and pat dry. Then dust in the creole seasoning. In a heavy bottom skillet add in oil and heat to medium high. Once hot place fish into the pan, remember to leave some space between each fillet. Cook for 3-5mins, flip and cook for another 3-5mins. Remove the fillets from the pan and let rest on a plate or rack. While the fish cools slice open your bread.

Assemble the sandwhich by first adding a nice serving of sauce. Place you fish onto the sauce and then top with a mix of your fresh vegetables and pickles.

Image credit: https://fiveandspice.wordpress.com/