Abbey Lincoln – Fried Porgy

You won’t want to throw this dish away once it’s cooked ’cause it looks
and tastes so good! But you WILL want to listen to the song, Throw It Away,  while you’re making it!

Throw It Away from the CD, A Turtle’s Dream

Abbey Lincoln – Jazz Vocalist, Composer and Actress
Anna Marie Wooldridge (August 6, 1930 – August 14, 2010), known by her stage name Abbey Lincoln, was an American jazz vocalist, songwriter, and actress, who wrote and performed her own compositions. She was a civil rights advocate during the 1960s.

Lincoln was one of many singers influenced by Billie Holiday. She often visited the Blue Note jazz club in New York City. Her debut album, Abbey Lincoln’s Affair – A Story of a Girl in Love, was followed by a series of albums for Riverside Records. In 1960 she sang on Max Roach’s landmark civil rights-themed recording, We Insist! Lincoln’s lyrics were often connected to the civil rights movement in America.

During the 1980s, Lincoln’s creative output was smaller and she released only a few albums during that decade. Her song “For All We Know” is featured in the 1989 film Drugstore Cowboy. During the 1990s and until her death, however, she fulfilled a 10-album contract with Verve Records. These albums are highly regarded and represent a crowning achievement in Lincoln’s career. Devil’s Got Your Tongue (1992) featured Rodney Kendrick, Grady Tate, J. J. Johnson, Stanley Turrentine, Babatunde Olatunji and The Staple Singers, among others.
In 2003, Lincoln received a National Endowment for the Arts Jazz Master Award.

Abbey Lincoln’s Comments
When I came to New York from Los Angeles, I discovered porgy. (She had always thought of porgy in terms of a man.) I recorded “I Loves You Porgy,” so it was funny to see a fish called porgy. Now it’s one of my favorite fish. I like to serve it with linguini cooked in butter and oil that’s finished with lemon and parsley, and a cold beer.

Fried Porgy
Recipe from “Jazz Cooks, Portraits and Recipes of the Greats”
by Bob Young and Al Stankus

Serves 2
1 whole porgy per person, cleaned and scaled, head and tail intact (See note)
1 large egg, beaten
2/3 cup cornmeal
Salt and pepper
Approximately 3/4 cup vegetable oil
Using a sharp knife, make two 45˚ angle slashes on each side of the fish. Coat the fish with the beaten egg. Combine the cornmeal, salt and pepper on a plate or a piece of waxed paper. Roll the fish in the cornmeal mixture until it is totally coated. Loosely cover the fish with the waxed paper and place in the refrigerator for about half an hour, which will help the cornmeal adhere to the fish. In a skillet large enough to hold the fish without crowding, add enough oil to fill about 3/4 inches of the pan. Heat the oil until very hot. Fry both sides of the fish until crisp.
Note: Red snapper, small sea bass, and relish are all acceptable substitutes for the porgy.

You can find Abbey Lincoln’s music hee:

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