Boggy Bayou Mullet Festival

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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

 
 

MULLET CHOWDER

     
 


3-1/2 pounds skinned and boned mullet fillets
1/2 cup chopped salt pork
2 medium onions, chopped
1 cup celery stalks and leaves, diced
3 cloves garlic, chopped
1 small green pepper, chopped
1 large can of tomatoes
1 can tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon liquid hot pepper sauce
2 teaspoons black pepper
1 tablespoon salt
8 white potatoes cut into chunks
2 large carrots, sliced
 

Cut mullet fillets into chunks. In a large Dutch oven, fry salt pork until light brown. Add onions and cook until done. Add celery, garlic and green pepper and cook for 5 minutes. Add tomatoes, tomato paste, Worcestershire sauce, hot pepper sauce, pepper and salt. Cook 10 minutes. Add 1 pint boiling water, potatoes and carrots. Cook until potatoes are nearly done. Add mullet chunks and simmer until the fish flakes easily when tested with a fork.

 

Makes 6 generous servings.

— Mrs. Leonard E. Destin

 

   
           
       
           
       
           
                   
           
                   
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