Fried fish has long been a big deal in Harlem. As African-Americans from Georgia and the Carolinas migrated northward to New York in the first half of the 20th century, they brought their love of catfish with them. But finding no precise equivalent in the area's waterways, they substituted it with the ubiquitous, cheap, and mouth-watering whiting, a snowy-fleshed local fish with a delicate texture that recalled catfish, but lacked... More >>>