Peck Smith's Fried Mullet

Recipe from Oxmoor House

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


  1. Sprinkle salt over each fish; cover and let stand at room temperature 1 hour.
  2. 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.
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