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Sautéed Porgies with Fine Herbs
Milk-and-flour-coated porgies with parsley, chives, chervil and browned butter.
Method
Steps
Step 1
Use six small fresh whole scup porgies, scaled, gutted and cleaned with heads and tails intact. Trim the fins and pat dry. Season with one teaspoon of salt and half a teaspoon of white pepper, lightly moisten with milk and roll in flour.
Step 2
Heat one and a half tablespoons of melted butter in a frying pan large enough to hold the fish side by side without crowding. Fry gently for about six minutes on each side, continuing as needed until the thickest flesh of each fish reaches at least 145°F, away from bone.
Step 3
Arrange on a hot dish. Sprinkle with half a teaspoon of freshly chopped parsley and one saltspoon each of chopped chives and chervil. Squeeze over the juice of half a lemon.
Step 4
Add the separate half ounce of fresh butter to the fish pan and toss over the heat until lightly browned. Pour over the fish and serve promptly.
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