Chef Ashley Faulkner was born in Bronx, NY but spent her summers and many vacations traveling down south to visit her family for the holidays and reunions.
This fried fish recipe has been passed down through the women in her family and now, after graduating from Rhode ISland's culinary Institution Johnson and Wales in Providence Rhode Island, Ashley is serving up her family recipes along with other great southern classics,fried chicken, and sides like her homemade potato salad(coming to the site soon!).
Watch Chef Ashley fry porgies here and check out Bucktown for special events, raw bar nights and opportunities to taste her dishes made with local New England seafood from fisherman and oyster producers in the area.
Serving Size: Serves 4-6
8 large porgy filets, skin and pin-bones removed(you can substitute with any white fish such as flounder whiting or haddock.
For the dredge:
1 cup fine cornmeal
1 cup self-rising flour
1/2 tsp. dried thyme
1 tsp. smoked paprika
1/4 tsp. cayenne
1 tsp. kosher salt
For the soak:
2 cups buttermilk
1 Tbsp. Louisiana Hot Sauce (Crystal Brand preferable)
1 Cup Peanut Oil
Louisiana Hot Sauce
InstructionsPorgies Photo By: Sunny Tran
Combine all ingredients for dredge and mix thoroughly.
Combine 2 cups buttermilk with 1T hot sauce.
Season filets lightly with kosher salt.
Add filets to buttermilk mix and let sit 5 minutes.
Remove filets draining off excess liquid.
Bread filets evenly in flour mixture. You may need to do this in batches.
Heat peanut oil in skillet
When a pinch of breading sizzles, add filets a few at a time to oil. Do not crowd.
Fry 2 minutes per side, remove to wire rack, sprinkle generously with kosher salt while still hot – if uncomfortable with 2 skillets, do this in batches –don’t worry it goes fast.
Serve immediately with lemon wedges, hot sauce or vinegar.
Cast Iron Skillet
Metal Fish SpatulaFried Porgies Photo By: Danielle Rehfeld