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.
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.
In fish fryer or deep boiler, bring to a boil enough oil to freely float fish.
Roll fish portions in corn meal until well covered.
Place into oil along with salt pork.
Cook until fish floats to top and can easily be forked.
Do not remove the bacon until all fish portions are done.
Serve crisp bacon slices with the fish.
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.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Set aside.
Clean the fish and pat dry with paper
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.
Wash and dry fish well and rub all over
lace the salmon and red mullet over the mussels. Season well
eaves on top of each fish fillet along with a little
Remove skin on fish and
cut into serving portions.
Dip fish pieces in dressing and roll in cracker crumbs.
Place fish on a well greased cookie
sheet; drizzle melted oil over pieces of fish sprinkled with paprika. Bake in hot oven at 500\u00b0 for 10 to 12 minutes or until fish
flakes easily with a fork.
Yield: 6 servings.
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.
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.
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.
Remove skin and bones from fish.
Flake fish well.
Combine all ingredients; mix well and chill at least 1 hour.
Makes approximately 3 cups spread.
Great with Wheat Thins.
Sprinkle fish with salt in a roasting
pan.
Pour sauce made with remaining ingredients over fish.
Bake
at
350\u00b0 for 30 minutes, turning and basting a few times.
Thaw fish if frozen.
Skin fillets.
Place in a single layer in a greased baking dish, 12 x 8-inch.
Sprinkle with lemon juice and pepper.
Fry bacon until crisp; remove from fat and crumble. Cook onion in bacon fat until tender.
Remove from fat and arrange onion evenly over fillets.
Combine bacon, bread crumbs and parsley.
Sprinkle mixture over fillets.
Bake in moderate oven at 350\u00b0 for 25 to 30 minutes or until fish flakes easily when tested with a fork.