Pan Fried Porgies Recipe - Cooking Index
Pan Fried Porgies Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Porgies or scup - whole, dressed |
| Cooking oil | ||
| Cornmeal, white stone ground if available | ||
| Butter or margarine | ||
| Lemon juice | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Wash and remove excess moisture from fish by patting dry with a paper towel. Place a handful of cornmeal in a strong paper or plastic sack and place fish one or two at a time into the sack and shake it to coat the fish.
Heat oil in a skillet until hot. Place fish in skillet after shaking off excess cornmeal. Adjust heat so that fish fry quickly but do not burn. Using a turner and fork if necessary turn fish when the edges are crisp and brown. Cook 2 to 3 minutes more to brown the second side.
Remove cooked fish and place on a paper towel to drain. Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste. Serve as soon as possible.
This recipe yields 6 servings.
Source:
New York Seafood Council at http://www.nyseafood.org
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