Todd Richards's Fried Catfish With Hot Sauce

'The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe. If you're using boneless catfish, this dish can be served as a sandwich.'

https://cooking.nytimes.com/recipes/1019524-todd-richardss-fried-catfish-with-hot-sauce

Celebrating the Fish Fry, a Late-Summer Black Tradition

Catfish, hot sauce, a few sides: For many African-American families, these are makings of a time-honored gathering that feeds a sense of community.

https://www.nytimes.com/2018/09/11/dining/fish-fry-black-tradition.html?