I ended up at Tony's last night for an impromptu fish fry, and he made the tastiest Porgy I've ever had. He marinated the whole fish (there were 4 of them) in lemon juice and kosher salt for at least an hour, then lightly coated each with a flour/cayenne/lemon pepper mixture (with a little salt). He popped them in hot oil, and voilà: a perfect little edible fish sculpture.
I made tamarind gin cocktails (half tamarind juice, half gin, lots of ice), and Tony served the fish with green papaya salad, sautéed escarole, and polenta with feta and pesto. Brilliant.