Whole Fried Porgy - The Fisherman

Whole Fried Porgy

2017 7 Whole Fried Porgy

Here’s a pan fried treat that will have you and your guests clamoring for more of these saltwater panfish. Scrappy on the end of your line and incredibly plentiful, you can have lots of fun collecting a batch of these sweet tasting bottom fish.

Four whole porgies
All-purpose flour
Pancake mix
Peanut or grapeseed oil
4 cloves fresh pressed garlic
2 lemons or 4 limes

Scale and gut porgies, and remove gills. In a large bowl mix 2/3 all-purpose flour and 1/3 pancake mix. Dry porgies thoroughly inside and out – very important. Use sharp knife to checkerboard both sides of fish. Dip fish in flour mixture and cover thoroughly inside and out. Heat peanut or grapeseed oil in deep fry pan until oil smokes. Place fish in pan until brown – approximately one minute on each side. Place fish in 500 degree oven for 12 minutes. In a small mixing bowl add 1/2 cup of oil, four cloves fresh pressed garlic, pinch of oregano, salt, pepper, and juice from two lemons or four limes. Wisk thoroughly. Remove fish from oven. Pour mixture evenly over fish. Enjoy!





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