Re: How to properly prepare the immortal porgy....
Great recipes guys. I love porgy, both grilled and fried.
For fried, I follow the same principles as in the grilled recipes.
Scale and gut the fish. Leave the head on. Gills out. Score the skin on both sides.
Prepare a mixture of flour and corn meal. Add kosher salt, pepper, garlic and onion powder, a pinch of cayenne.
Get the veggie oil super hot. Fry ‘em up…and enjoy.
The worst part of the whole thing is scaling a porgy. Freaking scales everywhere.
Anyone with suggestions for an easy, cleaner scaling option? It would be much appreciated.
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