Crispy Pan-Seared Porgy
Martha's Vineyard magazine
8 to 12 porgy fillets
1/2 cup flour
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Fresh herbs, finely chopped and added to breadcrumbs, if desired
Salt and pepper
Butter and olive oil for pan-sautéing
Lemon wedges, for squeezing
1. Prepare 3 wide shallow bowls with flour, egg, and panko breadcrumbs. Line a sheet pan with foil or parchment paper. Season fish with salt and pepper. Dip each piece into the flour, then egg, and then breadcrumbs. Press breadcrumbs lightly onto both sides.
2. Heat your largest, thickest skillet on medium or medium high and when hot, add about 2 tablespoons of butter and olive oil. Fill the pan with the fish, and cook on one side until golden, 3 to 4 minutes depending on the fillet size, flip over and cook on the other side another 2 to 3 minutes. Check one piece. Serve immediately, with a wedge of lemon.