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Ingredientes
- 1 1/2 c. buttermilk
- 1 tsp celery salt
- 1/2 tsp chile pwdr
- 1/4 tsp freshly grnd black pepper
- 1/4 tsp cayenne pepper
- 2 1/2 lb boned porgy fillets (a white-fleshed, sweet-tasting fish) or possibly use snapper fillets
- 1/2 c. all-purpose flour
- 1/2 c. fine yellow cornmeal
- 1/4 tsp salt
- 1/4 tsp freshly grnd black pepper Vegetable oil
Direcciones
- In large bowl, whisk together marinade ingredients. Place porgy fillets in mix and gently toss to coat. Chill at least 4 hrs and up to 12 hrs. (If you do not cook fish right away, after 12 hrs remove porgies from marinade and chill up to 12 hrs longer before cooking.)
- In shallow bowl or possibly pie plate, combine flour, cornmeal, salt and pepper.
- Remove fish fillets from marinade, letting excess run back into bowl. Dredge fillets in cornmeal mix to lightly coat both sides; shake off any excess.
- Preheat oven to 350 degrees. Pour sufficient oil into a large skillet (preferably cast iron) to coat bottom of pan, and set over medium heat. When oil is warm, about 350 degrees, place fish in skillet, skin side down. Cook for 2 min.
- Turn fillets and cook another 2 min. Remove fillets from skillet and place on baking sheet. Bake 4 to 5 min or possibly till fish is cooked through yet hard to the touch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 688 | |
| Calories from Fat 47 | 7% |
| Total Fat 5.49g | 7% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1051mg | 44% |
| Potassium 983mg | 28% |
| Total Carbs 132.37g | 35% |
| Dietary Fiber 6.7g | 22% |
| Sugars 20.91g | 14% |
| Protein 25.12g | 40% |
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