A recipe for fried porgies cooked in a lemon butter sauce.
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 4 porgies, about 16 ounces each, cleaned and heads removed
- 1/2 cup evaporated milk, undiluted
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon salt
- 1/2 teaspoon ground white or black pepper
- shortening or vegetable oil for frying
- 1/4 cup slivered blanched almonds
- 1/4 cup butter
- 1/4 cup dry sherry
- lemon wedges and parsley sprigs for garnish, if desired
Preparation:
Dip cleaned fish into evaporated milk. Combine cornmeal, flour, salt, and pepper. Roll fish in cornmeal mixture. In a heavy skillet, heat enough oil to cover the bottom of the pan. Fry fish in hot oil for about 5 to 6 minutes on each side, adding more shortening or oil if necessary.
In another skillet, melt 1/4 cup of butter over low heat; add almonds. Cook almonds until lightly browned; add sherry and heat through. Remove fish to a hot platter; spoon sauce over fish. If desired, garnish platter and fish with lemon wedges and parsley sprigs.
Serves 4.
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