Porgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. It takes very well to battering and frying, as in this recipe. If you can't find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned if desired). Buttermilk helps the cornmeal coating stick to the fish and keeps the fish moist, while seafood seasoning adds a nice kick. Ask your fishmonger to clean the fish and remove the heads and fins.
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Tip: The traditional method of coating the fish by shaking it in a paper bag can get a little messy. Alternatively, you can combine the coating ingredients in a shallow dish; coat the fish by dredging it in the mixture, then in the buttermilk, then in the cornmeal mixture again, patting to help it adhere.
Serving Size: 2 fish
218 calories; protein 26.9g; carbohydrates 14.6g; dietary fiber 1g; sugars 2.3g; fat 5.3g; saturated fat 1.7g; cholesterol 71.1mg; vitamin a iu 206.1IU; vitamin c 3.9mg; folate 41mcg; calcium 101.1mg; iron 1.3mg; magnesium 48.5mg; potassium 470.3mg; sodium 614.2mg.