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Fried Porgy with blanched almonds and dry cherry recipe.
Porgy, also known as sea bream or 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. Porgy has a lot of small bones, so when selecting, it is best to buy larger specimens because they have a better meat to bone ratio, making the bones easier to remove. Gilthead bream weigh about 2 pounds and are always sold whole. They have firm, succulent flesh with excellent flavor. Red sea bream meat is rosy when raw but turns white when cooked; it is moist with rich, sweet flavor and firm but tender texture. Scup usualy averaging 1 pound or less; they have delicious lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. They should be scaled and dressed before cooking, or large ones can be filleted. Red porgy have white, tender meat with large flake and mild, sweet, but satisfying flavor, though its numerous small bones make it hard to fillet. Sheepshead porgy have always been highly regarded as food and are pan-fried in the American South. The fat-bodied Northern porgy have firm, flaky flesh, though it is quite bony. The plump, golden-silver Jolthead porgy are delicious and beautiful fish.
Nutritional Value Per Serving: For approximately 3.5 ounces of Porgy fish with bone, cooked: Calories 112, Calories From Fat 31, Total Fat 3.4g, Including (Saturated Fat 1.5g, Trans Fat 0.0g, Polyunsaturated Fat 0.8g., MonoUnsaturated Fat 1.1g), Cholesterol 12.0mg, Sodium 200mg, Total Carbohydrate 3g, Protein 19g.
A delicious easy recipe for fried porgies cooked in a lemon butter sauce, blanched almonds, dry cherry, cornmeal, flour, salt, and pepper.
Ingredients:
- 4 fresh porgies about 16 ounces each
- 1/2 cup evaporated milk, undiluted
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 cup virgin olive oil for frying
- 1/4 cup butter
- 1/4 cup slivered blanched almonds
- 1/4 cup dry sherry
- lemon wedges and parsley sprigs (for garnish)
- 1/2 tbsp salt and 1/2 tsp freshly ground black pepper to taste
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Serves/Makes: 4
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How to cook Fried Porgy with almonds:
- Clean and scale whole fish, remove heads.
- 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 oil if necessary.
- In another skillet, melt 1/4 cup of butter over low heat and add almonds.
- Cook almonds until lightly browned; add sherry and heat through.
- Remove fish to a hot platter; spoon sauce over fish.
- Garnish platter and fish with almonds, sherry and parsley sprigs. Serve right away. Very simple and tasty.
Notes:
The Fried Porgy with almonds is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Fried Porgy with almonds serves/makes: 4
Main Ingredient: Red Porgy
Preparation Method: Fried
Cuisine: American
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Porgy Recepies
Fish Recepies
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