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Add a photoServings: 6
Ingredients
- 3 lb porgies or possibly scup whole, dressed
- Â Â Veg. oil
- Â Â Cornmeal, white stone grnd if available
- Â Â Butter or possibly margarine
- Â Â Lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Wash and remove excess moisture from fish by patting dry with a paper towel. Place a handful of cornmeal in a strong paper or possibly plastic sack and place fish one or possibly two at a time into the sack and shake it to coat the fish.
- Heat oil in a skillet till warm. Place fish in skillet after shaking off excess cornmeal. Adjust heat so which fish fry quickly but don't burn. Using a turner and fork if necessary turn fish when the edges are crisp and brown. Cook 2 to 3 min more to brown the second side.
- Remove cooked fish and place on a paper towel to drain. Immediately run a pat of butter or possibly dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste. Serve as soon as possible.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 62 | 25% |
| Total Fat 6.87g | 9% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 100mg | 4% |
| Potassium 661mg | 19% |
| Total Carbs 0.68g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 42.86g | 69% |
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