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Fried Porgy Recipe

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Fried Porgies Recipe | EatingWell

Porgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can’t find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned if desired). Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.

Provided by: EasyRecipesCooking.com

Categories: Quick & Easy Healthy Recipes

Total time: 30 minutes

Ingredients:

12 medium porgies, cleaned and heads and fins removed
¼ cup lemon juice
Canola oil for frying
2 tablespoons seafood seasoning, such as Old Bay
1 cup yellow cornmeal
½ cup all-purpose flour
½ teaspoon salt, or to taste
½ teaspoon ground pepper, or to taste
1 cup buttermilk

Steps:

  • Place fish in a large nonreactive bowl; sprinkle with lemon juice. Cover and let stand while you heat the oil and prepare the coating.
  • Pour oil to a depth of about 1 inch in a deep cast-iron skillet and clip on a candy thermometer; heat the oil over medium-high heat to 350 degrees F. While the oil is heating, pulverize seafood seasoning to a fine powder in a spice grinder or mortar and pestle. Transfer to a brown paper bag (see Tip). Add cornmeal, flour, salt and pepper; shake to combine.
  • Place buttermilk in a shallow dish. Working with a few fish at a time, add them to the bag with the cornmeal mixture; shake well to coat evenly. Next, dip the fish in the buttermilk to coat them all over, gently shaking off any excess. Return the fish to the bag; shake well to coat evenly again. Slide the coated fish into the hot oil, being careful not to crowd them in the pan. Fry, turning once, until golden brown, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain, then place on a warmed platter. Repeat the coating and frying process until all the fish are cooked. Serve immediately.

Nutrition Facts:

Calories 218.2 calories, CarbohydrateContent 14.6 g, CholesterolContent 71.1 mg, FatContent 5.3 g, FiberContent 1 g, ProteinContent 26.9 g, SaturatedFatContent 1.7 g, SodiumContent 614.2 mg, SugarContent 2.3 g

How to cook porgies in a pan?

Dry porgies thoroughly inside and out – very important. Use sharp knife to checkerboard both sides of fish. Dip fish in flour mixture and cover thoroughly inside and out. Heat peanut or grapeseed oil in deep fry pan until oil smokes. Place fish in pan until brown – approximately one minute on each side.

What kind of fish do you fry with Porgy?

It takes very well to battering and frying, as in this recipe. If you can’t find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned if desired). Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick.

What to serve with Porgy escovitch?

This crispy pan-seared porgy recipe is amazing. It is simple to follow and the butter, mixed in with the herbs, brings out the flavor brilliantly. This is a great option to serve with rice and vegetables, and the breadcrumbs add a layer of crunch to the fish. 3. Porgy Escovitch Fish With Sweet Plantains

How to cook fish in a deep fryer?

Heat peanut or grapeseed oil in deep fry pan until oil smokes. Place fish in pan until brown – approximately one minute on each side. Place fish in 500 degree oven for 12 minutes. In a small mixing bowl add 1/2 cup of oil, four cloves fresh pressed garlic, pinch of oregano, salt, pepper, and juice from two lemons or four limes.

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