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Fried Marinated Porgy 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 recipe of porgies marinated in white wine, onion, garlic, sage, salt pepper and white vinegar.
Ingredients:
- 3 lb. fresh porgies
- 1 tbsp dry white wine
- 1 tbsp white vinegar
- 1/2 cup yellow cornmeal
- 1/2 cup virgin olive oil for frying
- 1 tsp sage
- 2 cloves garlic, sliced
- 1 sm. onion
- lemon wedges and parsley sprigs (for garnish)
- 1/4 tbsp salt and 1/2 tsp freshly ground pepper to taste
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Serves/Makes: 4
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How to cook Fried Marinated Porgy:
- Clean and scale whole fish, pat dry.
- Fry in 1/2 cup olive oil.
- Remove form pan and drain on paper.
- Brown onion and garlic in 1/2 cup olive oil, add vinegar, wine, salt, pepper, and sage.
- Place fried fish in casserole.
- Pour marinade over them and let stand 24 hours.
- Garnish platter and fish with lemon wedges and parsley sprigs if desired. Serve cold.
Notes:
The Fried Marinated Porgy is a very affordable dish. Delicious, simple, and very easy recipe.
This recipe for Fried Marinated Porgy serves/makes: 4
Main Ingredient: Red Porgy
Preparation Method: Fried
Cuisine: American
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Porgy Recepies
Fish Recepies
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