Recipe courtesy of Marvin Woods

Corn Crusted Porgies

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  • Total: 8 hr 15 min
  • Prep: 8 hr 5 min
  • Cook: 10 min
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4 cups buttermilk

1/4 teaspoon cayenne

Salt and pepper to taste

1/4 teaspoon celery seed

1/4 teaspoon nutmeg

2 pounds porgies

1 tablespoon fresh parsley, chopped

1/4 cup cornmeal

1/4 cup bread crumbs

Oil to fry


  1. In a large bowl, mix first 5 ingredients, stir to combine. Marinate porgies in mixture for 24 hours or at least over night. Preheat oil to 365 degrees F. In a shallow bowl, mix parsley, cornmeal and bread crumbs together, stir to combine and dredge porgies in mixture. Fry porgies in oil until golden brown and heated through. Drain on a paper lined plate. Serve hot.