CookEat Recipe

Porgies Sauté Senart

Name: Porgies Sauté Senart
Ingredients: 6 Porgy — Fresh porgies before fin trim; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 1.5 Tablespoon Butter — Melted butter; 1906 source measure retained without conversion; 2 Branch Parsley — Parsley, leaves used; 0.5 Lemon — Lemon for juice; Milk — Cold milk for light fish baste; Flour — Flour for light fish coat

Six pan-fried porgies finished with hot parsley leaves and lemon pan butter.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Trim fins and wipe SIX porgies, season TSP salt/HALF TSP pepper, lightly baste with unquantified cold milk and roll in unquantified flour.
Step 2
Fry in ONE AND HALF TBSP melted butter printed SIX MINUTES EACH SIDE as guide, verifying fish centre 70°C; place on dish.
Step 3
Toss washed leaves from TWO parsley branches in pan ONE MINUTE, add juice HALF lemon and pour actual pan finish over fish.

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