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.
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix above ingredients well.
Use a 2-gallon plastic bucket. Add 5 pounds white corn meal and mix thoroughly.
Use 1/3 to 1/2 cup of this bait formula to each fire ant mound.
This does not keep long.
Try to use it all.
Fire ant bait recipe was developed by Texas A & M.
Scale fish; remove head and clean well.
Cut on either side of the dorsal fin, as filleting and remove back bone.
Leave fish whole.
Salt generously.
Rub with peppers.
Place in Ziploc bag and refrigerate overnight.
When ready to grill, rinse and pat dry.
Cook on charcoal grill over white coals.
You need to use a fish griller or a closely spaced rack that has been sprayed with Pam.
Spray glass pie plan with Pam.
Arrange fillets around pan with thicker end toward outside.
Sprinkle fillets with salt, pepper and Worcestershire sauce to taste.
Microwave on High 8 to 10 minutes, turning half way through cooking time.
lueberries.
Bake the boy bait for 40 to 45 minutes
lace the salmon and red mullet over the mussels. Season well
Cook the polenta in 3 1/3 cups boiling salted water over low heat, stirring occasionally, for 10 mins. Stir in the Parmesan, 2 tbsp of the butter, cream, chili and half the nutmeg. Set aside and keep warm.
Meanwhile, place 3 spinach leaves on top of each fish fillet along with a little arugula and a sprinkling of parsley. Wrap each fillet in a strip of prosciutto.
Melt 1/2 tbsp of the butter in a saucepan, add the shallot and cook for 2 mins. Add the remaining spinach, arugula and nutmeg. Cook, stirring, for another 2-3 mins. Season to ...