1. Dip fish in flour and sprinkle with salt and pepper. Fry in 1 inch hot oil in a large skillet until brown on both sides. Remove from pan and keep warm.
2. Return fish to skillet and cover with Rosemary Sauce.
3. Cover immediately and let stand at least 1 hour before serving. Serve at room temperature or reheat gently.
NOTE:
This recipe can be prepared with whole porgies or fish fillets.
