Peck Smith's Fried Mullet
- 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.
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