Peck Smith's Fried Mullet

Recipe from Oxmoor House

More 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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peck Smith's Fried Mullet Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy