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!