Pan-Seared Lemon Scup (Porgy)

If you’ve ever strolled through a small Florida fish market or cast a line in the Keys, chances are you’ve come across porgy, also known as scup. These humble little reef-dwelling fish may not always appear on restaurant menus, but locals know them well for their sweet, mild flavor and big, flaky texture. With a light panko crust and a squeeze of fresh lemon, Pan-Seared Lemon Scup transforms into a crispy, golden, and incredibly satisfying dish that’s perfect for weeknight dinners or casual gatherings.

Think of it as Florida’s answer to fried snapper—but quicker, easier, and every bit as delicious.

What Are Porgies?

Porgies are small, reef-loving fish commonly found in shallow waters along the Atlantic coast and Florida Keys. Anglers love them because they’re plentiful and fun to catch, while cooks appreciate their versatility in the kitchen.

In Florida, you’ll find several porgy species including sheepshead, whitebone, and maiden porgy. Most average around 10 inches long, making them just the right size for frying whole or as fillets. Their firm, white meat holds up beautifully to high-heat cooking methods like pan-frying or grilling.

Ingredients

Here’s what you’ll need to make crispy, pan-seared porgy fillets:

• Porgy fillets (about 6 oz each, skin on or off)

• Panko breadcrumbs (or gluten-free breadcrumbs)

• Flour (all-purpose, or rice flour for gluten-free)

• Old Bay seasoning (or your favorite seafood spice blend)

• Kosher salt & black pepper

• Egg (may substitute with mayonnaise if no egg available)

• Oil for frying (light olive oil or vegetable oil)

• Fresh lemon (for serving)

Tip: If you can’t find porgy, you can easily swap with red snapper, yellowtail, hogfish, mutton snapper, or even grunts.

Step-by-Step: How to Cook Porgy

1. Prep the fish: Rinse fillets in cold water and pat dry with paper towels.

2. Dredge: In one dish, mix flour with Old Bay, salt, and pepper. In another, whisk the egg.

3. Coat: Dip each fillet into flour, then egg, then panko breadcrumbs—pressing gently so the coating sticks.

4. Pan-Fry: Heat about 1 inch of oil in a skillet over medium-high. Place fillets skin-side down and cook 2–3 minutes per side until golden brown and crisp.

5. Serve: Transfer to a paper towel-lined plate. Serve hot with lemon wedges, tartar sauce, or cocktail sauce.

What to Serve with Porgy

Because porgy is a mild, flaky white fish, it pairs well with a wide range of sides. Try it with:

• Roasted Baby Broccoli

• Lemon Asparagus Rice

• Sweet Coleslaw

• Spanish Rice with Peas

• Chickpea Cucumber Salad

• Twice-Fried Plantains with Mayo Ketchup

• Mango Pico de Gallo

It’s a dish that goes just as well with fresh Florida produce as it does with classic picnic-style sides.

FAQs

Can I use a different fish instead of porgy?
Yes! Snapper, hogfish, yellowtail, or grunts make excellent substitutes.

Can I bake porgies instead of frying?
Absolutely. Coat as directed, drizzle lightly with oil, and bake at 400°F (200°C) for about 12–15 minutes until crispy.

How do I know when the fish is fully cooked?
The flesh should be opaque, flaky, and reach an internal temperature of 145°F (63°C).

Yield: 2

Pan-Seared Lemon Scup (Porgy)

Print

Light, golden, and crisp — this pan-seared porgy is a simple way to elevate weeknight dinners.

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Ingredients

• 2 porgy fillets (about 6 oz each), skin on or off
• 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 1 egg, beaten
• ¼ cup all-purpose flour (or rice flour for gluten-free)
• 2 teaspoons Old Bay seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup light olive oil or vegetable oil, for frying
• 1–2 lemons, cut into wedges

Instructions

1. Pat the fish dry with paper towels after rinsing lightly under cold water.
2. Combine the flour, Old Bay seasoning, salt, and pepper in a shallow dish. Place the beaten egg in a second dish, and the breadcrumbs in a third.
3. Dredge each fillet in the seasoned flour, then dip into the egg, and finally coat with breadcrumbs, pressing gently to help the crust stick.
4. Heat the oil in a large skillet over medium-high heat. When hot, carefully add the fillets. Cook 2–3 minutes per side, until golden brown and crisp.
5. Transfer the fish to a plate lined with paper towels to drain. Serve hot with fresh lemon wedges, and enjoy with cocktail or tartar sauce on the side.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 797Total Fat 41gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 32gCholesterol 125mgSodium 1408mgCarbohydrates 99gFiber 17gSugar 16gProtein 27g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Pan-Seared Lemon Scup (Porgy) is proof that sometimes the simplest recipes are the best. With just a handful of ingredients, you get a dish that’s crispy on the outside, tender on the inside, and bursting with fresh lemon brightness. It’s the kind of recipe that brings a taste of the Florida Keys right to your kitchen—whether you caught the fish yourself or picked it up from a local market.

Next time you see porgies, don’t pass them by. Fry them up golden, serve with lemon, and watch them disappear from the plate.

Also try these Fish recipes:-

• Pickled Fish
• White Fish Fillets with Ginger and Soy
• Pan Seared Lemon Herb Catfish