Jeremiah Langhorne is the head chef of The Dabney in Washington, D.C. that's known for serving Mid-Atlantic cuisine, specializing in the invasive species of blue catfish.

Credit: Petite Cerise
Crispy Fried Blue Catfish with Sauce Gribiche, Herb Salad, and Pickled Chilis by Chef Jeremiah Langhorne
18 Feb 2025
Crispy, golden-fried blue catfish meets a tangy, herbaceous sauce gribiche, bright pickled chilis, and a fresh herb salad in this elevated take on a Chesapeake classic.
How to make Crispy Fried Blue Catfish with Sauce Gribiche, Herb Salad, and Pickled Chilis
01.
Prepare the Catfish
- Make the Brine: Heat 1 quart of water to a simmer, add salt, and whisk to dissolve. Add 1 quart of ice water and set aside.
- Prepare the Dredge: In a medium bowl, mix the rice flour and cornmeal. Transfer to a shallow pan.
- Set Up Breading Station: Pour buttermilk into a shallow pan and place next to the flour mixture. Set a third pan aside for the breaded catfish.
- Heat the Oil: In a deep cast-iron skillet or Dutch oven, heat the canola oil to 350°F.
- Bread the Catfish: Dip each catfish piece into the buttermilk, then coat in the cornmeal mixture, shaking off any excess.
- Fry the Catfish: Fry for 3–6 minutes until cooked through and golden brown.
02.
Make the Sauce Gribiche
- Cook the eggs for 8 minutes, chill in an ice bath, and peel
- Slice the eggs lengthwise into eighths.
- In a medium bowl, gently fold together the eggs, cornichons, caper berries, parsley, tarragon, and chervil.
- Add olive oil, cornichon juice, lemon zest, coriander, and Dijon mustard, folding gently to maintain texture.
- Season with kosher salt to taste.
03.
Pickle the Chilis
- In a medium saucepan over medium-high heat, combine the vinegar, water, sugar, bay leaves, garlic, thyme, and cinnamon. Bring to a boil.
- Place sliced chilis and pearl onions in a heatproof bowl.
- Pour the hot pickling liquid over the chilis and cover. Let cool completely.
04.
Prepare the Herb Salad
- In a small bowl, combine the mint, dill, and cooled pickled chilis.
- Toss with a small amount of the pickling liquid.
05.
To Serve
- Spread a generous layer of sauce gribiche on the serving plate.
- Arrange a layer of fried catfish pieces on top.
- Add a layer of herb and chili salad, followed by another layer of catfish and another of the herb salad.