Fried Whole Porgies (Scup) Recipe

Serves/Makes: 2 servings


  • 2 fresh whole porgies (scup), about 1 pounds each, cleaned and scaled
  • 1 cup whole buttermilk
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup cornmeal
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 4 tablespoons canola or peanut oil
  • 2 sprigs fresh thyme
  • 2 sprigs fresh dill
How to cook Fried Whole Porgies (Scup):
  • Mix together whole buttermilk and freshly squeezed lemon juice. Place two porgies in a shallow baking dish, pour the buttermilk over them, and allow them to marinate for one hour in the refrigerator. Turn the fish over after 30 minutes.
  • Combine cornmeal, kosher salt and freshly-ground black pepper and distribute the mixture in an even layer on a plate. Rinse the porgies and pat dry with paper towels.
  • Heat peanut or canola oil in a heavy-bottomed pan over high heat until it shimmers, approximately 4 minutes. Remove the porgies from the buttermilk and drain the excess.
  • Dredge the porgies in the seasoned cornmeal and shake off any excess. Place the fish in the pan and cook until golden, approximately 2 minutes each side.
  • Reduce the heat to medium. Add fresh thyme and fresh dill to the pan. Continue cooking the porgies until it reaches an internal temperature of 145°F, approximately 12 minutes.
  • Serve the Fried Whole Porgies (Scup) hot immediately with some vegetable salad if desire.


The Fried Whole Porgies (Scup) is a very affordable dish. This recipe is delicious, simple, and really easy to cook.


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 Whole Porgies (Scup) serves/makes: 2 servings

The Fried Whole Porgies (Scup) 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)

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