Smoked Mullet

Yield:

6 to 8 servings

Recipe from


Ingredients

1 gallon water
1 cup salt
1 (3 1/2-ounce) package shrimp and crab boil
6 (3/4-pound) whole-dressed mullet
1/2 pound hickory chips, soaked in water

Preparation

Combine water, salt, and shrimp and crab boil in a large bowl; stir well to blend seasonings. Rinse fish thoroughly in cold water; place in brine mixture. Cover; refrigerate 30 minutes, stirring occasionally.

Prepare charcoal fire in smoker; let burn 10 to 15 minutes. Drain water from hickory chips to fill water pan half full. Sprinkle hickory chips over gray-white coals. Place water pan in smoker. Heavily grease wire food rack; place on lowest shelf in smoker.

Remove fish from brine; rinse thoroughly in cold water, and pat dry. Arrange fish on food rack; cover smoker with lid, and open vent slightly to keep smoke and air circulating. Smoke fish 1 1/2 hours or until fish flakes easily when tested with a fork and is golden brown. Transfer fish to a serving platter, and serve.

Note:

Oxmoor House Homestyle Recipes

January 1984