Fried catfish may have Southern roots, but New York has quietly built its own reputation for doing it right, one golden fillet at a time.
I learned this the hard way after ordering catfish on a whim one afternoon and realizing I had been underestimating this city’s frying skills for far too long.
Across the boroughs, cooks are working hot oil and cornmeal with confidence, turning out crisp, well-seasoned catfish that earns repeat visits and loud local opinions…