Smoked Catfish Dip. Credit: The Dabney

Smoked Catfish Dip by Chef Jeremiah Langhorne

Name: Smoked Catfish Dip by Chef Jeremiah Langhorne
Prep time: 15 s
Total time: 25 s
Yield: 1
Cuisine: American
Ingredients: FOR THE SAUCE BASE; Frank's Hot Sauce; Grapeseed oil; Worcestershire sauce; Cream cheese; FOR THE DIP MIX; Smoked catfish; Sharp cheddar; Red onion; Mixed herbs of chives tarragon parsley chervil; Lemon juice; Kosher salt

18 Feb 2025

Jeremiah Langhorne

Chef

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Difficulty

Easy

Total Time

25MIN

Cuisine

American

Ingredients

FOR THE SAUCE BASE

Frank's Hot Sauce: 20 g

Grapeseed oil: 55 g

Worcestershire sauce: 40 g

Cream cheese: 1000 g (softened to room temp)

FOR THE DIP MIX

Smoked catfish: 2000 g (flaked)

Sharp cheddar: 175 g (grated)

Red onion: 150 g (finely diced)

Mixed herbs of chives, tarragon, parsley, chervil: 1/2 cup (chopped)

Lemon juice: To taste

Kosher salt: To taste

A creamy, smoky, and herbaceous dip, this dish transforms smoked blue catfish into an irresistible appetizer.

How to make Smoked Blue Catfish Dip

01.

Make the Base

In a large bowl, whisk together the hot sauce, grapeseed oil, Worcestershire sauce, and softened cream cheese until fully combined.

02.

Incorporate the Ingredients

Gently fold in the smoked catfish, grated cheddar, diced red onion, and chopped herbs. Mix thoroughly until well combined.

Chef's Tip

Soaking greens and onions in ice water adds an extra level of crispness to the salad, enhancing its freshness.

03.

Adjust the Seasoning

Season to taste with lemon juice and kosher salt. The dip should be smooth with no large flakes of fish while retaining some texture.

04.

Rest and Serve

Let the dip rest at room temperature for 10 minutes before serving to allow flavors to meld.

Jeremiah Langhorne

18 Feb 2025

Washington DC

Home Cooking

1 Michelin Star Restaurants

James Beard Awards

The Chef

Born just outside Washington, D.C., and raised in Virginia, Langhorne got his first culinary training under chef John Haywood at the now-closed OXO in Charlottesville, Virginia. He later moved to Charleston, South Carolina, where he worked for Sean Brock at McCrady’s, a highly regarded bastion of heritage-minded modern Southern cooking. While Langhorne was rising through the ranks, he left to stage at Noma, an experience that opened his eyes to the raw power of wild-foraged food to communicate the story of a place and a moment in time.

By the time he returned to Washington, D.C., in 2013, Langhorne had a vision for his own restaurant, The Dabney. “I wanted it to be a showcase for this region, its products, and its people,” he says. “I wanted to show people Mid-Atlantic cuisine. But you wouldn’t believe how many serious people, who are still in the industry now, laughed me out of conversations because they would say, ‘There’s no such thing as Mid-Atlantic cuisine.’”

In 2015, The Dabney opened with a menu deeply rooted in the Mid-Atlantic’s history and foodways. Langhorne built relationships with farmers, fishermen, foragers, and producers, ensuring that every dish reflected the best the region had to offer. Cooking over a live fire in the open kitchen, he proved his detractors wrong—going on to win a James Beard Award, while The Dabney garnered a Michelin star and the top spot on Washingtonian’s 100 Best Restaurants list in 2023.

In 2017, Langhorne expanded his footprint with The Dabney Cellar, a subterranean wine bar beneath his flagship restaurant. In 2024, he debuted Petite Cerise, a charming all-day French café-bistro located just a few blocks away.

Langhorne’s cooking is rooted in seasonality, sustainability, and a deep respect for local producers. His approach blends historical research with modern techniques, ensuring that every dish tells a story of place and time. He continues to push the boundaries of what Mid-Atlantic cuisine can be, redefining it for a new generation of diners.

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