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What You Need:
(To Serve: 4 to 6)
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4 small porgies, cleaned, about 1½ pounds each, or 4 to 6 fillets, such as flounder, lemon sole, or gray sole, about 3 to 4 pounds total
All-purpose flour for dredging
Salt and pepper to taste
Olive oil for frying
Rosemary Sauce
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Translate this recipe:
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| How To Cook: |
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1. Dip fish in flour and sprinkle with salt and pepper. Fry in 1 inch hot oil in a large skillet until brown on both sides. Remove from pan and keep warm.
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2. Return fish to skillet and cover with Rosemary Sauce.
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3. Cover immediately and let stand at least 1 hour before serving. Serve at room temperature or reheat gently.
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NOTE:
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This recipe can be prepared with whole porgies or fish fillets.
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