Skip to Main Content

Cornmeal Crusted Chesapeake Bay Blue Catfish

Cornmeal Crusted Chesapeake Bay Blue Catfish


Cheff Jeff Eng, Clyde’s Tower Oaks Lodge, Rockville, MD


–  Maryland Blue Catfish

6 ozs. blue catfish
1 oz. chantrelle mushrooms
2 ozs. corn kernels
1 oz. grape tomatoes
1 oz. pickled green tomatoes
½ c cornmeal crust
1 t yuzu aioli

– Chantrelle Mushrooms

½ # chanterelle mushrooms
2T butter
1 clove (garlic) chopped
1 ea shallot (finely diced)
2 sprigs thyme
to taste salt and pepper

1. Melt butter, saute garlic and shallots and sweat until soft.
2. Add chanterelle mushroom and thyme, season with salt and pepper.
3. Saute until mushrooms give up their liquid and reduce liquid to concentrate flavor.
4. Taste and adjust seasoning.

– Pickled Green Tomatoes
1# green tomatoes (sliced)
½ ea spanish onion (julienned)
2c apple cider vinegar
2c water
2T sugar
1t Kosher salt
1t mustard seed
1t whole coriander
1/4t crused chilies
1/4t turmeric

1. Slice green tomatoes and place in a bowl or dish.
2. Bring the rest of the ingredients to a boil, pour over green tomatoes and cover.
3. Refrigerate, tomatoes will be ready to eat in 2 days.

– Yuzu Kewpie
3/4c yuzu juice
3/4c egg yolks
1/4c rice wine vinegar
1T Dijon mustard
1 1/2t sugar
1T salt
6c canola oil
zest of 1 lemon
zest of 1 lime

1. Blend the first 6 ingredients, slowly drizzle in oil to create an emulsion and mix in zests.

– Cornmeal Flour
½ pound cornmeal
½ flour
1T Old Bay Seasoning
1T salt
1t granulated garlic
½t smoked paprika
1/4t cayenne