Porgy also known as scup or bream is a medium-fat firm white fish with a mild flavor and edible skin. It is ideal for battering and frying as in this recipe. If you can’t find porgy any medium-sized firm white fish will work in this delicious recipe (with skin if desired). Buttermilk helps the cornmeal coating stick to the fish and keeps it moist while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.
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 Cooking With Clams | 2021-11-01 21:56:30 |  8,904 Views |
Baked whole porgy
Jessica B. Harris Ph.D. is a culinary historian and the author of 13 books on the African diaspora including Vintage Postcards from the African World (University Press of Mississippi) My Soul Looks Back (Scribner) and High on the Hog (Bloomsbury USA). She is the recipient of the 2020 James Beard Lifetime Achievement Award.
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This fried porgies recipe is a great accompaniment to your fish and chips. Healthy fat-packed porgies get a double layer of crispy cornmeal coating that’s held onto the fish with tangy buttermilk and fried to perfection. Spicy seafood seasoning and black pepper lend a subtle heat to the coating—feel free to use more of each if you want a spicier fish. Read on for expert tips including what to serve with your porgies.
