Peck Smith's Fried Mullet

Oxmoor House
8 servings


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1 1/2 teaspoons salt
8 (1/4-pound) mullet fillets
About 2 cups yellow cornmeal
Peanut oil
Tartar sauce


Sprinkle salt over each fish; cover and let stand at room temperature 1 hour.

Dredge fish in cornmeal. Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown. Drain well on paper towels, and serve immediately with tartar sauce.

Created date

February 2010