Fried catfish was one of the best sellers at my former restaurant, Millie Peartree Fish Fry and Soul Food, in the Bronx.There, we cut the fish into long, finger-like strips before frying.But for this po' boy, the catfish is chopped into nuggets so as many can be packed in as possible.Some will fall out, and that's fine; I like to call those pieces a little something extra, and run them through some remoulade.
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