Ingredients

• 4 cups buttermilk
• 1/4 teaspoon cayenne
• Salt and pepper to taste
• 1/4 teaspoon celery seed
• 1/4 teaspoon nutmeg
• 2 pounds porgies
• 1 tablespoon fresh parsley, chopped
• 1/4 cup cornmeal
• 1/4 cup bread crumbs
• Oil to fry

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Instructions

1. In a large bowl, mix first 5 ingredients, stir to combine. Marinate porgies in mixture for 24 hours or at least over night. Preheat oil to 365 degrees F. In a shallow bowl, mix parsley, cornmeal and bread crumbs together, stir to combine and dredge porgies in mixture. Fry porgies in oil until golden brown and heated through. Drain on a paper lined plate. Serve hot.