Lemon-Pepper Catfish Nuggets With Peperoncini Dip

In the mid- to late-1990s, American Deli was a Friday night destination for college students of Atlanta University Center, the largest and oldest consortium of Historically Black Colleges and Universities in the US. Lemon-pepper chicken wings were rising in popularity and American Deli served them up straight out of the fryer and inexpensively. At the same time, for many Black Americans, the Friday fish fry was (and continues to be) a tradition that centers fresh catch and community. This recipe celebrates both of these popular culinary traditions, borrowing the flavors of one with the historic significance of another. Hunks of catfish get a buttermilk soak before being dredged in lemon-pepper-seasoned rice flour and cornmeal, making this dish both gluten-free and extra crispy. The golden nuggets get a final sprinkling of salted lemon pepper right after frying. Crunchy celery sticks and a creamy sauce featuring spicy peperoncini (and a bit of its brine) provide cooling relief. Take note: Some store-bought lemon-pepper seasonings have more salt and not enough citrus flavor; look for a seasoning with no added salt for this recipe so you have more seasoning control. These irresistible nuggets would be as welcome in your Friday happy hour rotation as they would at your next leisurely Juneteenth gathering.