Instructions: In large bowl, whisk together marinade ingredients. Place porgy fillets in mixture and gently toss to coat. Refrigerate at least 4 hours and up to 12 hours. (If you dont cook fish right away, after 12 hours remove porgies from marinade and refrigerate up to 12 hours longer before cooking.)

In shallow bowl or pie plate, combine flour, cornmeal, salt and pepper.

Remove fish fillets from marinade, letting excess run back into bowl. Dredge fillets in cornmeal mixture to lightly coat both sides; shake off any excess.

Preheat oven to 350 degrees. Pour enough oil into a large skillet (preferably cast iron) to coat bottom of pan, and set over medium heat. When oil is hot, about 350 degrees, place fish in skillet, skin side down. Cook for 2 minutes.

Turn fillets and cook another 2 minutes. Remove fillets from skillet and place on baking sheet. Bake 4 to 5 minutes or until fish is cooked through yet firm to the touch.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.