Fried Porgy with Blanched Almonds Recipe

Serves/Makes: 4 servings

Ingredients:

  • 4 fresh whole porgies (scup), about 1 pounds each, cleaned and heads removed
  • 1/2 cup evaporated milk, undiluted
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon ground white or black pepper
  • Shortening or vegetable oil for frying
  • 1/4 cup slivered blanched almonds
  • 1/4 cup butter
  • 1/4 cup dry sherry
  • Lmon wedges and parsley sprigs for garnish (optional)
How to cook Fried Porgy with Blanched Almonds:
  • Dip cleaned fish into evaporated milk.
  • Combine cornmeal, flour, salt, and pepper.
  • Roll fish in cornmeal mixture.
  • In a heavy skillet, heat enough oil to cover the bottom of the pan.
  • Fry fish in hot oil for about 5 to 6 minutes on each side, adding more shortening or oil if necessary.
  • In another skillet, melt 1/4 cup of butter over low heat; add almonds.
  • Cook almonds until lightly browned; add sherry and heat through.
  • Remove fish to a hot platter; spoon sauce over fish.
  • If desired, garnish platter and fish with lemon wedges and parsley sprigs.
  • Serve the Fried Porgy with Blanched Almonds hot.

Notes:

The Fried Porgy with Blanched Almonds is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Comment:

Porgy, also known as scup, is a lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

This recipe for Fried Porgy with Blanched Almonds serves/makes: 4 servings

The Fried Porgy with Blanched Almonds recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Porgy (more Porgy recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: American (more American recipes)

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