irections for sauce:
This recipe makes enough sauce for about
Clean mullet and debone.
Put in pint jars and sprinkle 1 teaspoon of salt on top of fish.
Seal the jars and place in a pressure cooker.
Get the pressure to ten pounds and cook for 90 minutes.
A good substitute for salmon in any recipe.
OTE: You should use Red Mullet (whole fish for this recipe.
Wrap dressed mullet in leaves.
Roll in soft clay.
Bake in open fire or glowing coals.
When the clay is burned hard, break with a hammer and open carefully.
The mullet skin will adhere to the leaves and the fish may be removed intact.
Break fish into bite sized portions and set aside.
Mash peas lightly, just until they are broken.
Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes.
Reduce heat to low, add mullet and cook until heated through.
Serve immediately.
Serves 6.
Combine egg and
milk
and
beat
well.
Dip
mullet in batter and roll in bread crumbs.
Place on greased baking pan, skin side down.
Pour
cooking
oil over mullet.
Bake at 450\u00b0 for 15 to 20 minutes or until brown.
Clean and fillet fresh mullet.
Sprinkle with salt and pepper. Put cornmeal in brown paper sack.
Add fresh mullet fillets. Shake vigorously to coat fillets.
Put peanut oil in a heavy iron skillet to a depth of approximately 1-inch.
(Oil should be heated to 450\u00b0.)
Fry each fillet until golden brown.
ith a little whipped cream (recipe follows) or cinnamon on top
Sprinkle the lemon juice over the fish. Season with salt and freshly ground black pepper, then dredge in the flour.
Blanch the leeks in salted boiling water for 4 mins. Drain.
Heat 2 tbsp olive oil in a large frying pan, add the fish and cook, turning occasionally, for 12 mins, or until cooked through. Remove from the pan.
Meanwhile, heat the remaining oil in another pan, saute the leeks for 2-3 mins. Season to taste with salt and freshly ground black pepper. Serve with the red mullet, sliced olives, and caper berries.
Break fish into bite sized portions and set aside.
Mash peas lightly, just until they are broken.
Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes.
Reduce heat to low, add mullet and cook until heated through.
Serve immediately.
Serves 6.
Make a brine of water and salt.
Soak fillets 1 hour; drain. Pack mullet to lower neckband of quart jars.
Add no water, but pack fish firmly in jar.
Add Zatarain's Creole seasoning to each quart.
Process 100 minutes at 10 pound pressure.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
lace. Taste of cake is best when stored for 4 weeks
hickened, about 5 minutes.
Best if made ahead and refrigerated
*Mazola oil work best in recipe.