Boggy Bayou Mullet Festival

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NICEVILLE BUSINESS AND SERVICES DIRECTORY


 

BAKED MULLET

BROILED MULLET

CHEESE CRACKER MULLET

CHOCTAWHATCHEE SAUCE

FRIED MULLET

GRILLED MULLET

GRILLED ROSEMARY MULLET

ITALIAN POTATO MULLET

MULLET CHOWDER

MULLET DINNER SALAD

MULLET MACARONI SALAD

MULLET ROMANOFF

MULLET SANDWICH LOAF

SMOKED MULLET

SMOKED MULLET SAUCE

SMOKED MULLET SPREAD

STUFFED MULLET

TROPICAL BARBECUE MULLET

 
 

SOUTHERN FRIED MULLET

     
 


Fresh Mullet fillets              
Salt
Pepper
Corn Meal
Peanut Oil
 

 

Wash cleaned fish, which should be butterflied or filleted. Salt and pepper generously. Roll in corn meal.

Fry in deep, hot peanut oil (350 degrees) for 3 to 5 minutes, turning if necessary or until fish flakes easily when tested with a fork.

 

Fish will be golden brown. Drain on absorbent paper.

Fish Fry Pointers:
Use a large, deep pan to avoid crowding fish. Turn fish once when crisp and golden. For fillets, brown skin side last. After frying, drain fish immediately on paper towels to remove fat.

 

 

   
           
       
           
       
                   
           
                   
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