It takes very well to battering and frying, as in this recipe.
Ask your fishmonger to clean the fish and remove the heads and fins.
ThisFried Porgiesrecipe works great for fish and chips.
Read on for expert tips, including what to serve with your porgies.
Cover and let stand while you heat the oil and prepare the coating.
Transfer to a brown paper bag (see Tip).
Place 1 cup buttermilk in a shallow dish.
Next, dip the fish in the buttermilk to coat them all over, gently shaking off any excess.
Return the fish to the bag; shake well to coat evenly again.
Slide the coated fish into the hot oil, being careful not to crowd them in the pan.
Fry, turning once, until golden brown, 2 to 3 minutes on each side.
Transfer to a paper-towel-lined plate to drain, then place on a warmed platter.
Repeat the coating and frying process until all the fish are cooked.
We highly recommend asking your fishmonger to remove the bones to save time.
However, you could also remove the bones using fishbone tweezers or a boning knife.
Use your hand to feel for the bones as you remove them.
Red snapper and tilapia have a similar sweet flavor and fry up nice and flaky.
In North Carolina, red porgy is also known as pink or silver snapper.
If you’re looking at a whole fish, inspect the eyes, gills and fins.
The fish should appear clean with clear eyes and good coloring along with intact, moist fins.
When examining a fillet, ensure it’s clean and free of blood.
Also, it’s a good idea to ask to smell the fish and look for a mild scent.
Any strong fishy odor is not acceptable.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
U.S. Department of Agriculture.
