Deep Fried Mullet. In the style of Dixie.

SGH

Fellows, as of late, I just keep on giving my secrets away. Well, if you like mullet, here is another Dixie style recipe that puts mullet up there with flounder and grouper. For fried mullet, this one simply has no equal my friends. 

Ingredients:
1/2 gallon of Peanut oil for frying. 
Old Bay. 
4 cups whole milk for marinating. 
2 raw eggs for marinating. 
1/2-3/4 cup Plain yellow mustard for coating. 
Zatarans commercial Fish Fry. 
Note- Salt & Pepper is not necessary if you use the Old Bay & Zatarans FF. 

Directions. 
Soak fish for 4 hours in the milk and egg. 



Organize your ingrediants.
Yellow mustard for coating. 

Fish Fry for dredging. 

Heat good clean and clear peanut oil to 425 degrees. 

Here is a nifty trick if you will be feeding any children. Cut one fillet off that way you have a section of the fish that is boneless for the children and a section on the carcass for the grown ups. I much prefer fish on the bone, but to each their own. 
On the left boneless and bone in on the right. Something for everyone. 



Coat with yellow mustard. 


Dredge in FF along with 1 teaspoon of Old Bay mixed in it. 


Drop in 425 degree oil and whistle Dixie while you wait.

Pull from the oil when done to your liking. I cooked these for 150 seconds at 425 degrees. 



Mullet, in the style of Dixie. 



I hope that y'all enjoy this southern staple done in the style of Dixie. Thanks for looking my friends, and may the Thunder Gods keep you ever in their good grace. 

pgprescott

Great post Scottie. I was sure one of your buddies fell head first into the fryer.  

Chubbs

Yeah I thought this was a post about dipping your hair in the oil for a fry

Thatgrimguy

That's some good lookin Biloxi Bacon. Hope you are feeling better my friend.

beachsmoke

Yes sir time to get out my cast net

SGH

pgprescott said:

Great post Scottie. I was sure one of your buddies fell head first into the fryer.  

Chubbs said:

Yeah I thought this was a post about dipping your hair in the oil for a fry

I'm working on a post where I'm going to stick Nola's mane in the deep fryer

Thatgrimguy said:

That's some good lookin Biloxi Bacon. Hope you are feeling better my friend.

Thanks buddy. I'm still not feeling to good at all. 

Hawg Fan

I'm a huge, huge deep fried fish fan.  I cook mostly fresh panfish and fresh snapper and grouper when it's available.  I've never had mullet, but yours looks outstanding!  Kudos for the Dixie style threads my friend.

geronimo

Great post!!!  Looks awesome!! 

DMW

Much better looking than this mullet

SGH

Hawg Fan said:

 Kudos for the Dixie style threads my friend.

Thank you brother. I enjoy showing and sharing things that may a little different for those not from Dixie. It's my hope that folks enjoy them. 

bgebrent

That looks delicious Scottie!  Grew up with a smoked mullet dip, never had it fried.  Very nice.

Webass

I grew up in Orlando and I remember our church having fish fry's.  I'd go with my Dad and other men over to New Smyrna Beach.  They had a seine net that was probably 100' long.  The men would walk the net out into the surf looping it back to the beach and then pull it in and it would be full of mullet.  Best tasting fried fish ever!  Thanks for reminding me of a good childhood memory.  

KiterTodd

We use mullet as bait.  I didn't know people ate it.  

(I know, I know...there is a way to prepare anything I just figured there was a strong flavor or some reason most skipped it)

Webass

KiterTodd said:

We use mullet as bait.  I didn't know people ate it.  

(I know, I know...there is a way to prepare anything I just figured there was a strong flavor or some reason most skipped it)

The fried mullet I grew up on mostly came out of the surf.  They're bottom feeders and the sandy surf bottom tends to be cleaner than bay or river waters.  I lived in Miami for several years and the mullet there had a bad rep for strong taste since it tended to come out of Biscayne Bay. 

KiterTodd

Thanks.  I have no doubt if SGH is making it...it's delicious! 

We do see them in the Sound on the outer banks, NC.  (water between barrier islands and mainland)  They jump into our boat when we're sailing.  Then we have to scurry around the trying to catch a live fish and toss him overboard.  It's a smelly process, but damn funny.

Sea2Ski

KiterTodd said:

We use mullet as bait.  I didn't know people ate it.  

(I know, I know...there is a way to prepare anything I just figured there was a strong flavor or some reason most skipped it)

As I was reading the post, I was thinking the same exact thing.  You beat me to it. Ha ha. 

SmokeyPitt

DMW said:

Much better looking than this mullet

Is that @theyolksonyou 's yearbook photo again? 

SmokeyPitt

@SGH- another great recipe.  I'm looking forward to your new book "In the Style of Dixie". 

jabam

SmokeyPitt said:

@SGH- another great recipe.  I'm looking forward to your new book "In the Style of Dixie". 

+1 from Cali!!

SGH

KiterTodd said:

We use mullet as bait.  I didn't know people ate it.  

(I know, I know...there is a way to prepare anything I just figured there was a strong flavor or some reason most skipped it)

Brother Kiter, what @Webass said above is spot on. I try to only get mullet from very sandy areas such as Dauphin Island. There is a night and day difference in mullet from muddy and sandy areas. It's just like pond raised catfish vs river catfish. Where and how they feed makes all the difference in the world. For clarity, we use mullet out of muddy areas for bait as well. The mullet out of sandy areas go in the hot oil

SGH

SmokeyPitt said:

@SGH- another great recipe.  I'm looking forward to your new book "In the Style of Dixie". 

I have honest to goodness gave serious thought to writing a book many times. If I ever followed through with it, "In the Style of Dixie" would defiantly be its title. And thanks for the tip of the hat my friend.  

Randall_Lee

Grew up on Mullet here in the panhandle of Fl, nice sandy bottom make for a very clean taste. I don't do the mustard except on the fish that come from around the rivers. Like said get it from a muddy bottom and it's not a good eating fish and a very soft meat.

boboegg

I used to catch mullet from the seawall in the canals off Tampa Bay.  A little salt pork on a small hook, a bobber, and some bread as chum. What we found is the mullet HAS to be cooked fresh or it tastes like mash. They even had a restaurant called the Mullet Inn.

SGH

boboegg said:

They even had a restaurant called the Mullet Inn.

Right down the road in Back Bay Biloxi there is a restaraunt called the Blow Fly Inn. Years ago I went in and told the waiter I wanted a order of deep fried Blow Flys. For some reason they didn't appreciate the joke at all. 

Mickey

Very nice cook. Question: why whole milk and not butter milk?

SGH

Mickey said:

Very nice cook. Question: why whole milk and not butter milk?

Thanks brother. As to the question at hand. Either will work just fine my friend. I just always have whole milk on hand. Like butter, I use it religiously. 

theyolksonyou

@SmokeyPitt my stash was wimpy, but my mullet beat the shît outta that mullet

CtTOPGUN

 Oil temp 425??? That is high. Most fryers will not even achieve that temp. But your crust looks real crispy!

   Jim

SGH

CtTOPGUN said:

 Oil temp 425??? That is high. Most fryers will not even achieve that temp. But your crust looks real crispy!

   Jim

Rather you believe this or not, if I was frying it outside on the jet burner, I would  flash fry it at 500+ degrees. When cooking shrimp outside I always run at least 500 degrees. Usually 525. Just how we have always done it my friend. At 550 degrees, you can flash fry average size shrimp in 25-30 seconds.  

bgebrent

Scottie, did you ever get the smoked version as a dip growing up?  I grew up in Ormond Beach and thats the only way we saw it.

SGH

bgebrent said:

Scottie, did you ever get the smoked version as a dip growing up?  I grew up in Ormond Beach and thats the only way we saw it.

I have never had "mullet dip" but I have cooked and ate tons of smoked mullet. Smoked mullet is just as popular as fried mullet down here on the coast.