You've caught them, we've cleaned them, now its time to cook them!
BEER BATTERED PORGY FILLETS
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
One 12-ounce bottle of your favorite beer
2 teaspoons hot sauce, such as Tabasco (optional)
8-12 porgy fillets
Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce if using.
Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
SEA ROBIN TACOS
1 pound of pinboned and skinned sea robin filets (you can use porgy too!)
1 cup flour
2 cups panko breadcrumbs
1 packet of taco seasoning
Taco shells or corn tortillas
Cheese, Guacamole, Lettuce (any of your favorite taco toppings!)
Get out your deep fryer, dutch oven or cast iron skillet and fill it with vegetable oil, you want enough in there melted to be able to fry your taco nuggets up. Heat the oil to 350 degrees. While the oil heats up get your fish ready! Coat it in flour, then the egg and finally the panko breadcrumbs mixed with taco seasoning. Toss a few nuggets in at a time (don't overcrowd the pan) fry for 2-3 minutes or until a light golden brown. Transfer the pieces to a plate with some paper towels layered on to soak up any excess oil. Fill up those shells with the fish nuggets and all your fixin's and enjoy!
Grilled Whole Porgy
6 1/2 lbs whole scaled and gutted porgies
1 cup extra virgin olive oil
4 cloves crushed garlic
salt and pepper to taste
juice of one lemon
1 T oregano
combine 3/4 cup of oil with crushed garlic, place cleaned porgies on the grill, spread with olive oil and garlic,season with salt and pepper to taste, grill 3 minutes on each side and respreads olive oil mixture and cook until done approximately 3 more minutes., Plate them and squeeze on fresh lemon juice and 1 T oregano, enjoy