Dive into the taste of the Chesapeake Bay with our irresistible By-the-Bay BlueCat Reuben recipe, crafted to feed four hungry souls. Start by prepping four 6-ounce Blue Catfish fillets, gently coating them with oil and a flavorful blackening seasoning. Sizzle them to perfection in a sizzling-hot cast iron skillet, achieving a mouthwatering charred crust and succulent tenderness.
While the fish works its magic, assemble your sandwich fixings: slices of buttered rye bread adorned with tangy Russian dressing, Swiss cheese, and a generous serving of fresh sauerkraut or coleslaw. Crown each slice with a flawlessly cooked catfish fillet, then encase the ensemble and grill until it reaches a delectably golden hue, with the cheese melting blissfully within.
The payoff? A symphony of flavors where the savory catfish dances harmoniously with creamy cheese and zesty dressing, all embraced by the warmth of toasted rye. Present these mouthwatering sandwiches for a taste of the bay that's guaranteed to satiate any craving.
Featured Vendors:
Captain Don’s Blue Catfish
South Mountain Creamery Cheese
Local Rye Bread from Uptown Bakery
HEX Ferments for Sauerkraut
By-the-Bay BlueCat Reuben - Recipe
Serves 4
Four 6-ounce Blue Catfish fillets
Vegetable oil, as needed
½ cup blackening seasoning
Softened butter, as needed
8 slices rye bread
½ cup Russian dressing
8 slices Swiss cheese
1 cup fresh sauerkraut, drained or prepared coleslaw
Lightly brush the fish fillets with oil and then dust in the blackening seasoning. Grease the bottom of a large cast iron skillet with vegetable oil and heat until very hot, almost smoking hot. Place the catfish fillets in the pan and cook until the underside seems charred, about 2 minutes. Turn the fillets over and cook until done, about 2 minutes longer. Cooking time may vary depending on the thickness of the fillets. Place the cooked fillets on a plate and set aside.
Butter one side of each slice of rye bread. Heat a large skillet, or flat-top grill. Place 4 slices of bread on the hot surface, butter side down. Spoon the Russian dressing on each slice. Place 1 slice of cheese on each piece and top with fillet. Place about 2 tablespoons of kraut or coleslaw on top of the fish. Slather the remaining slices of bread with Russian dressing on the unbuttered side, leaving the buttered side up. Gently push down on each sandwich with a metal spatula. Cook for about 3 minutes on each side, or until both sides of the sandwich are nicely browned and the cheese begins to melt. Cut on an angle and serve at once.
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