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Total Time
55 minutes (plus chilling)
In the mid- to late-1990s, American Deli was a Friday night destination for college students of Atlanta University Center, the largest and oldest consortium of Historically Black Colleges and Universities in the US. Lemon-pepper chicken wings were rising in popularity and American Deli served them up straight out of the fryer and inexpensively. At the same, for many Black Americans, the Friday fish fry was (and continues to be) a tradition that centers fresh catch and community. This recipe celebrates both of these popular culinary traditions, borrowing the flavors of one with the historic significance of another. Hunks of catfish get a buttermilk soak before being dredged in lemon-pepper-seasoned rice flour and cornmeal, making this dish both gluten-free and extra crispy. The golden nuggets get a final sprinkling of salted lemon pepper right after frying. Crunchy celery sticks and a creamy sauce featuring spicy peperoncini (and a bit of its brine) provide cooling relief. Take note: Some store-bought lemon-pepper seasonings have more salt and not enough citrus flavor; look for a seasoning with no added salt for this recipe so you have more seasoning control. These irresistible nuggets would be as welcome in your Friday happy hour rotation as they would at your next leisurely Juneteenth gathering.
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What you’ll need
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Deep-Fry Thermometer
$29 $16 At Amazon
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Dutch Oven
$80 At Amazon
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Chef’s Knife
$115 At Hedley & Bennett
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New Star Foodservice Measuring Cups and Spoons Set
$13 At Amazon
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Whisk
$10 At Amazon
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Large Bowl
$18 At Amazon
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Wire Cooling Rack
$17 At Bon Appétit Market
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Rimmed Baking Sheet
$25 $22 At Amazon
Ingredients
4–6 servings
Dip
Catfish and Assembly
Special Equipment
Dip
Step 1
Whisk1 cup sour cream,¼ cup buttermilk, and2 Tbsp. peperoncini brinein a small bowl until smooth. Stir in2 Tbsp. finely chopped peperoncini,1 Tbsp. finely chopped chives,¼ tsp. Diamond Crystal or Morton kosher salt, and¼ tsp. freshly ground pepper。Cover dip and chill until ready to use.
Do ahead:Dip can be made 1 day ahead. Keep chilled.
Catfish and Assembly
Step 2
Rinse2 lb. catfish fillets, preferably US–farmed, cut into 1½" pieces; pat dry. Sprinkle all over with1 tsp. paprikaand2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt。转移到一个大玻璃或者杰里c bowl and pour in1 cup buttermilk。Cover bowl and chill 15–30 minutes.
Step 3
Meanwhile, whisk1 cup rice flour,½ cup yellow cornmeal, and6 Tbsp. lemon-pepper seasoningin a shallow bowl to combine.
Step 4
Whisk remaining2 Tbsp. lemon-pepper seasoningand remaining2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher saltin a small bowl to combine. Set lemon-pepper salt aside.
Step 5
Fit a medium Dutch oven or other heavy pot with thermometer; pour invegetable oilto come about 1½" up sides (about 8 cups) and heat over medium until thermometer registers 325°. Dredge catfish in rice flour mixture, shaking off excess. Working in 2 batches and returning oil to 325° between batches, fry catfish, turning occasionally, until golden brown and crisp, 5–7 minutes per batch. Transfer fish to a wire rack set inside a rimmed baking sheet and let drain. Immediately sprinkle all over with reserved lemon-pepper salt.
Step 6
Arrange catfish nuggets andcelery stickson a platter; serve with dip alongside.
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