Fried Porgies
Porgy—also referred to as scup or bream—is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can't find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned, 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.
Ingredients
- 12 medium porgies, cleaned and heads and fins removed
- ¼ cup lemon juice
- neutral oil, such as canola or avocado, for frying
- 2 tablespoons seafood seasoning, such as old bay
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- ½ teaspoon salt, or to taste
- ½ teaspoon ground pepper, or to taste
- 1 cup buttermilk