Peck Smith's Fried Mullet

recipe

Yield:

8 servings

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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