How to cook Fried Whole Porgies (Scup)
- 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
- 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.
, 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
Preparation Method: Pan Fried/Sauteed
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