Preserve's signature dish starts with blue catfish caught in the Potomac River to protect the Chesapeake Bay ecosystem from their invasive nature. The fillets are battered using a gluten-free rice flour and club soda mixture to achieve a light and crispy texture, and then fried until golden brown. It's served with blanched and steamed russet potato batons, creating a classic fish and chips combination. The meal is finished with a green salad, shaved red onion, house-made lemon vinaigrette, and a generous dollop of malt vinegar aioli for added flavor. It's a crispy and flavorful dish that reimagines the classic fish and chips with a sustainable and locally sourced twist.
Blue Catfish Fish and Chips
blue catfish / rice flour / club soda / russet potato / green salad / red onion / lemon vinaigrette / malt vinegar aioli
From Prep to Plate
Host Seth Tillman and Jeremy Hoffman, chef and owner of Preserve restaurant in Annapolis, Maryland, join commercial fisherman Pete Springer to go fishing for invasive blue catfish on the Potomac River. Back at the Annapolis restaurant, Chef Jeremy prepares the catfish for fish and chips.