How to cook Fried Porgy with Roasted Corn Salad
- For Fried Fish:
- 2 porgy fillets (about 6-8 ounces each), skinned and deboned
- Dash kosher salt
- Dash freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- For Roasted Corn Salad:
- 3 ears corn, with husks
- 1/2 pint red grape tomatoes, halved
- 1/2 medium English cucumber, cut into small dice
- 1/2 medium red pepper, cut into small dice
- 1/2 medium red onion, cut into small dice
- For Buttermilk Dressing:
- 1 clove garlic, peeled
- Dash kosher salt
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1/4 cup buttermilk
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon sugar
- 2 tablespoons fresh dill, chopped
- Zest from 1/2 lemon
For Buttermilk Dressing:
For Roasted Corn Salad:
- On a cutting board, chop a garlic clove with a large chef’s knife. Sprinkle garlic with a dash of kosher salt and continue to chop. Tilt your knife at a 30-degree angle to the cutting board and drag it over the garlic, scraping it across the board’s surface to "smash" it.
- Scoop up the garlic and scrape it again with your knife. Repeat until it’s a smooth paste. Add the garlic mixture to a small bowl, along with remaining ingredients. Whisk and taste for seasoning.
- Cover and refrigerate until ready to use. (You can add as much as you like to the salad - I usually use 3-4 tablespoons and like to have some left over for another salad).
For Fried Fish:
- Heat grill to medium-high.
- Pull corn husks toward the base/stem and remove the silks. Return husks to original position, then put the corn in a large bowl of cold water to soak about 10 minutes. Remove and shake off water.
- Place corn directly on the grill and close cover. Grill for about 20 minutes, turning periodically, until kernels are tender.
- Remove from grill; allow to cool about 30 minutes, then remove husks.
- Over a shallow bowl, stand corn up straight and hold by the stem. Slice kernels off with a downward motion of your chef’s knife, one row at a time (they’ll fall into the bowl).
- Add tomatoes, red pepper, red onion, cucumber and refrigerate about 30 minutes.
- Mix corn salad with Buttermilk Dressing just before serving.
- Rinse the fish fillets under running cold water and pat dry with paper towels.
- Season fillets with salt and pepper.
- Heat a non-stick skillet to medium/high, along with olive oil and butter.
- Add fillets to skillet and fry about 2 minutes each side, then flip.
- Serve the fried porgy fillets over dressed salad and top with fresh dill.
The Whole Roasted Snapper
with Roasted Corn Salad recipe easy to cook and so good!
Prep time: 10 mins
Cook time: 25 mins
- If you don’t have buttermilk, add 1/2 teaspoon white vinegar to 1/4 cup whole milk. Allow to sit a few minutes until it thickens, then use in recipe.
- No time to crush fresh garlic into a paste (although, it is pretty tasty and well worth the effort)? Simply use 1/2 teaspoon garlic powder.
- Porgy tends to be 'boney,' so be sure to double check for little bones before cooking!
This recipe for Fried Porgy with Roasted Corn Salad serves/makes: 2-3 servings
The Fried Porgy with Roasted Corn Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Porgy
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed