Grilled Porgy with Potato Chip Crumbs

Awww…the last bittersweet day of summer has arrived. And I can’t think of a better dinner to have on this last day, than grilled fish with a potato chip crumb topping. The porgy looked so fresh at the seafood counter, I had to bring one home. As I thought what to do with this sweet tasting fish, potato chips came to mind, lol. And the result was unexpected and really tasty. You don’t want to spend all your time on dinner, on this last night of summer, and this dish is on the table in no time. Serve with a crisp cucumber and radish salad and light cracker bread to make a nice meal. Serves 1-2. Happy weekend everyone!

  • (1) 1 pound whole porgy, cleaned
  • 1 tablespoon minced shallot
  • 1/4 cup minced fresh parsley, plus a spring of parsley to stuff the fish with
  • a handful of kettle cooked potato chips, crushed
  • 2 tablespoons olive oil
  • a few saffron threads
  • sea salt
  • fresh ground pepper

Make sure to look over your fish and scale it, if some parts were missed. Fish scales and potato chip crumbs don’t mix. ;) In a small sauce pan, melt 1/2 tablespoon of the butter and add the shallot and the saffron until the shallot is translucent, cooking on low heat. Once the shallot is translucent, add the parsley. Season with salt and ground pepper. Stir until the parsley is a little wilted, about a minute and stir in 1 tablespoon of the olive oil. You can grill the fish directly on the cast iron flat pan, or use aluminum foil for easy clean up. Whichever you chose, drizzle with 1 tablespoon of olive oil on the surface. Take your spring of parsley and remaining 1/2 tablespoon of butter and place inside of the fish. Next, cover the surface of the fish with the parsley mixture. If using the foil, cup the edges, to capture any juices and place on the cast iron flat pan. Heat your grill up to 550 degrees and grill for about 5 minutes until the topping is light brown. Once the topping is light brown, top with the potato chip crumbs for 5 minutes, until the crumbs begin to brown. Test for doneness when the fish flakes, if you are unsure. Keep an eye on the crumbs, they can burn quite easily. Enjoy!

Grilled Porgy with Mustard Cream

What caught my attention was $2.49 a pound. Wild Caught!?! What year am I in? That was the price in 1999! I wasn’t asking any questions, it looked fresh, I was buying with excitement. Porgy isn’t a stranger to me but a long lost friend. I haven’t had it in over ten years, at least. And it’s such a tasty fish too! It’s been way too long but it does require patience. There are many bones but it is well worth the effort. So plan to make this on a lazy Saturday or Sunday evening, where you can sip wine, dip some good bread in the fishy butter sauce while you ever so slowly pick the delicate fish off the bone. Happy lazy weekend! ;)

  • 2 whole porgies, cleaned
  • 2 pats of unsalted butter
  • olive oil
  • 1 cup sour cream
  • 5 tablespoons of heavy cream
  • 2 teaspoons spicy brown mustard
  • pinch of mustard powder
  • pinch of curry powder
  • a few splashes of Maggi seasoning, if you don’t have Maggi don’t worry, soy sauce is a great substitute
  • sea salt
  • fresh ground pepper
  • a few capers
  • a few leaves of fresh parsley

Take a flat cast iron pan and line it with a few sheets of aluminum foil and cup it at the ends so it catches the juices. This is only for an easy clean up, all of your effort will go towards picking the fish and drinking wine. ;) Drizzle a little olive oil on the foil along with salt and pepper. Place your fish down and each fish gets a pat of butter. Break up your butter putting a little inside the fish some outside, top with salt and pepper. Heat your grill up to about 550 degrees. Place your pan on the grill and close the grill cover. Ten minutes and your fish is done. In the meantime, combine the sour cream, heavy cream, mustard, mustard powder, curry powder, Maggi and ground pepper. Taste and season accordingly. Once your fish is done, top with capers. I used the ones that are packed in salt. So good with the butter! Top with a little parsley and serve with good bread. This serves 2. *Be careful when eating your fish, there are a lot of bones.* Enjoy!

This mustard cream is delcious, spread a little on your bread, top with  flakes of fish and a caper or two, almost heaven.