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Deep Fried Mullet. In the style of Dixie.

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Comments

  • bgebrent
    bgebrent Posts: 19,636
    I don't know if it related to the quality of the fish as it was sandy bottoms but mullet on our coast was smoked and put in a dip or used as bait.  Either way, I wish I'd had your fried mullet!  Looks damned good brother.
    Sandy Springs & Dawsonville Ga
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  • GregW
    GregW Posts: 2,678
    What type of fryer are you cooking in?
    I have been looking for an electric fryer and all the small commercial types max out a 375 Degrees from what I have seen so far.
    Can you recommend a brand/model? 
    Or are you frying on a gas or electric cook top?

    Thanks
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,645
    @sgh You are not dying I hope.  Usually, when one is on the way out they start sharing all their secrets.

    I would rather light a candle than curse your darkness.

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  • SGH
    SGH Posts: 28,988
    GregW said:
    What type of fryer are you cooking in?
    I have been looking for an electric fryer and all the small commercial types max out a 375 Degrees from what I have seen so far.
    Can you recommend a brand/model? 
    Or are you frying on a gas or electric cook top?

    Thanks
    That I know of, no one sells a "home" fryer that will go higher than 375 degrees any longer. This is sad really. However the one I have is a older Pitco and it will go to 450 degrees. Years ago, your average home fryer would go to at least 425 degrees. Some of them 475 degrees. Again I know of no one who still makes a home version that will go this high. You have to step up to a small commercial fryer to reach these temps. I have both a General Electric and a Hamilton Beach that I use for everyday frying at normal temps. They both only go to 375 which is fine for chicken, pork and beef. However for fish and seafood I use the Pitco or a outdoor burner so I can hit high temps. I could be wrong that no one still sells a home model that goes higher than 375, but I haven't saw one that would in years. I know it's not quite as convenient, but if you want to fry at super high temps indoors, a cast iron Dutch oven will work like a charm on your stove top. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Eggscuses
    Eggscuses Posts: 406
    edited January 2016
    Ok . In your ingredients list I dont see it ,but in your pictures I do. So I made 2 batches one I added it 1/2 cup cuz I thought any more would be overkill and the other I left it out . The mullet definitely tastes better without the clear amonia :o
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Eggscuses said:
    Ok . In your ingredients list I dont see it ,but in your pictures I do. So I made 2 batches one I added it 1/2 cup cuz I thought any more would be overkill and the other I left it out . The mullet definitely tastes better without the clear amonia :o
    Man, I hope you are joking!!!  
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,988
    Eggscuses said:
    Ok . In your ingredients list I dont see it ,but in your pictures I do. So I made 2 batches one I added it 1/2 cup cuz I thought any more would be overkill and the other I left it out . The mullet definitely tastes better without the clear amonia :o
    That's a good one brother. A real good one!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • fishlessman
    fishlessman Posts: 34,571
    we dont get mullet up here but we do get searun smelt and im betting its close. crunchy bone in as well. need to get some smelt, the runs have been small the last few years
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggscuses
    Eggscuses Posts: 406
    Thatgrimguy said:
    Eggscuses said:
    Ok . In your ingredients list I dont see it ,but in your pictures I do. So I made 2 batches one I added it 1/2 cup cuz I thought any more would be overkill and the other I left it out . The mullet definitely tastes better without the clear amonia :o
    Man, I hope you are joking!!!  
    Lol , Yes I am  


    SGH said:
    Eggscuses said:
    Ok . In your ingredients list I dont see it ,but in your pictures I do. So I made 2 batches one I added it 1/2 cup cuz I thought any more would be overkill and the other I left it out . The mullet definitely tastes better without the clear amonia :o
    That's a good one brother. A real good one!!


    Sorry had to do it =)
    I'm not really a finned fish eater, but those I'd try.
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