When Carolina expatriates began arriving in Brooklyn in droves in the 1920s, they looked around for a fish to replace their beloved catfish. They picked whiting, which has been the fry-up of choice in African-American fish joints since then. But now that farm-raised catfish is on par with locally caught whiting price-wise, some places have switched back to catfish again. And you can't beat the price tag for three fillets plus fries at this bright-blue carryout, where steamed shrimp rubbed with a hot version of Old Bay seasoning is also featured.
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