August marks National Catfish Month—providing a good reason for dining on an invasive local catch with far-reaching impacts.

Chesapeake Bay blue catfish are wreaking havoc on Virginia’s waterways—devouring native species and disrupting ecosystems, economies and livelihoods. Fortunately, seafood lovers can help reel in their populations from the dining table.

Virginia blue catfish is inspiring culinary innovation with its versatility, affordability and mild, flaky meat unlike the muddy flavor of other catfish species.

The healthy, lean and sustainable protein is rich in vitamin D, potassium and omega-3 fatty acids—supporting cardiovascular health, cognitive function and eye development. Research conducted by the Virginia Seafood Agricultural Research and Extension Center found blue catfish contain more omega-3s than several popular fish, trailing only more oily species like salmon and mackerel.

The Eat More Catfish initiative through Virginia Cooperative Extension encourages consumers to explore the culinary potential of blue catfish—like enjoying these blue catfish curry and coconut slider recipes developed by the Virginia Seafood AREC, Virginia Sea Grant, LSU AgCenter, Louisiana Sea Grant, University of Maryland Extension and Maryland Sea Grant.

Click for cooking demos, recipes and more information on blue catfish. Read more about Virginia blue catfish in Virginia Farm Bureau’s summer Cultivate magazine.

Blue Catfish Curry

1-2 tablespoons cooking oil
1 medium onion, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4-6 ounces snow peas, chopped into bite-size pieces
2 tablespoons red curry paste
8 ounces vegetable stock
13.5-ounce can coconut milk
salt to taste
1-1½ pounds blue catfish fillets, cut into medallions
½ bunch scallions, sliced
1 lime, cut into 4-6 slices
cooked jasmine or basmati rice

Heat a medium sauté pan over medium high heat.

Add the oil and sauté onions and peppers until semi-soft and shiny, about 4-5 minutes. Add the snow peas and cook until they start to soften.

Add the curry paste, mix well, and allow to heat thoroughly. Add the vegetable broth and bring to a boil before letting simmer. Add the coconut milk, mix well, and bring to a boil before simmering. Add a pinch of salt and bring the mixture to a boil.

Add the fish medallions, bringing them to a boil before reducing the temperature to simmer. Gently stir and turn the fish medallions once to cook evenly. Continue cooking until the medallions are firm, the sauce reduces and thickens enough to coat the back of a spoon.

Remove from heat and transfer to a serving dish. Garnish with sliced onions and lime slices, and serve over rice.

Blue Catfish Coconut Sliders

2 tablespoons kewpie mayonnaise
1 tablespoon sriracha
12-ounce bag coleslaw mix
¼ bunch cilantro, chopped
5-6 scallion greens, sliced on the diagonal
2-3 garlic cloves, grated
¾ cup mango salsa
2 tablespoons mirin
½ lime
½ tablespoon sugar
salt and pepper, to taste
frying oil
1 cup sweetened coconut flakes
1 cup panko breadcrumbs
1½ cup all-purpose flour
2 eggs
2 tablespoons water
1 pound catfish fillets cut into 4-5 equal portions
4 slider-sized potato rolls

In a small bowl, combine the mayo and sriracha and set aside.

In a separate bowl, combine ingredients starting with the coleslaw mix through the sugar, adjusting seasoning to taste and adding salt and pepper as desired. Refrigerate until ready to serve.

Pour the frying oil in a frying pan and heat to 350°.

Season the catfish fillets with salt and pepper.

Set up three separate containers big enough to dredge the catfish fillets. In one container, combine the coconut flakes and breadcrumbs. Place the flour in the second different container. In the third container, whisk together the eggs and water.

One at a time, place the fillets in the flour, coating both sides evenly and gently shaking off excess flour. Then, place the fillets in the egg wash and coat both sides thoroughly. Remove and allow excess egg to drip free. Lay the fillets flat in the coconut and breadcrumb mixture. Cover fillets with the mixture and press firmly to coat the fillets completely.

Gently place the fillets in the frying pan and fry for 3-5 minutes on each side. Turn only once when cooking. Remove to a paper towel-lined plate.

Toast the potato rolls. Assemble the sliders by spreading the mayo on the buns and add the mango slaw before topping with the fried fillets.

—Recipes courtesy of the Virginia Seafood AREC, Virginia Sea Grant, LSU AgCenter, Louisiana Sea Grant, University of Maryland Extension and Maryland Sea Grant.