Ways to enjoy this tasty, versatile fish are limited only by the imagination of the preparer. An exploration into the mullet’s versatility reveals it is suitable for everything from time-tested recipes to some of the more creative, avant-garde variants you’ll see on a seafood menu.
Here are some recipes to illustrate this and stir your culinary side.
|4 to 6 smoked mullet fillets||1 1/2 Cup mayonnaise|
|1 Large onion, finely diced||2 Tbsp. sweet pickle relish|
|1 Tbsp. prepared mustard||1/2. Tsp. garlic salt|
Flake fish off skin and remove all bones. Combine with rest of ingredients and put mixture through blender or food processor in small batches to make a smooth spread. More mayonnaise may be added if necessary.
|Canned mullet, drained||2 Tbsp. pickle relish|
|4 Hard-boiled eggs, chopped||1/2 Cup mayonnaise|
|1 Small onion, finely chopped|
Mix all ingredients together and set in refrigerator until ready to serve.
|1 Pound mullet fillets||3/4 Tsp. salt|
|2 Tbsp. chopped bacon||Dash of pepper|
|1/2 Cup chopped onion||2 Cups milk|
|2 Cups hot water||Chopped parsley|
|1 Cup diced potatoes|
Cut fillet into bite size pieces. Fry bacon until brown. Add onion and cook until tender. Add water, potatoes, seasonings and fish. Cover and simmer about 15 minutes or until mullet flakes easily when tested with a fork.
|1 Pint fresh canned mullet, drained||2 Stalks celery, chopped fine|
|1 Medium onion, chopped fine||Mayonnaise to taste|
Mix all ingredients together and serve on your favorite cracker. Top with lime juice or tabasco if desired.
|1 Pint canned mullet (or you can boil mullet)||2 Tbsp. prepared mustard|
|4 Medium potatoes, boiled, chopped or mashed||1 Tsp. minced garlic|
|1 Small onion||1/4 to 1/2 Cup flour|
Combine all ingredients well and shape into patties. If needed add more flour to make patties hold together. Fry in skillet in oil or butter or combination, until well browned on both sides.
|4 to 6 skinned mullet fillets||1 Cup each diced green peppers and onions|
|Salt and pepper and or garlic salt||Oil or butter for frying|
In frypan (electric skillet works well) brown fillets in button or oil (do not flour). While fish are browning, sauté onions and peppers in butter or oil in separate pan. When fillets are brown, drain off excess fat, cover fish with cooked onion and pepper mixture and season to taste. Put lid on, reduce temperature and simmer for 20 minutes.
|6 to 8 boneless mullet fillets, skinned||Italian style bread crumbs|
|Dash of milk|
Cut fish into small pieces and dip into slightly beaten eggs and milk. Roll fish into Italian style bread crumbs and fry in very hot oil.
|6 to 8 boneless mullet fillets, skinned||Seafood seasoning mix (Golden Dipt or any seasoning by mix)|
Speak mullet fillets in ice water over night (removes real fishy taste) and then drain fillets, cut into 3 to 4 pieces per fillet. Put seafood seasoning mix in a bowl with lid. Shake it on the fish and let sit in the refrigerator for about 30 minutes which makes it crunchy. Remove fillets from bowl and fry in hot oil until golden brown.
|5/8 Cup pickling salt||2 Cups white vinegar|
|1/4 Cup pickling spice||1 1/2 or 2-Quart jar|
|1 Cup sugar||3 Medium mullet, filleted and cut into small pieces|
|1/3 Cup sherry wine|
Mix 5/8 cup picking salt, 1 cup white vinegar, and mullet together and let stand 5 days; turning each day, while keeping refrigerated. Rinse thoroughly in strainer and place back in jar and add 1 cup vinegar, 1/4 cup pickling spice, 1 cup sugar, 1/3 cup sherry wine. Mix together well and let stand 5 more days in the refrigerator.
|1 1/2 Pounds mullet fillets||1 Tbsp. lemon juice|
|1 Tsp. salt||2 Tbsp. chopped onion|
|1/2 Tsp. pepper||1 Tsp. Worcestershire sauce|
|4 Tbsp. oil||1 Cup ketchup|
|1 Tsp. garlic salt||1/4 Cup water|
Use approximately 1 1/2 pounds mullet fillets. Have fish cleaned by removing heads and tail but leave scales on. The scales help hold in moisture and keeps the fish from sticking to the grill. Sprinkle fish with salt and pepper. Mix together barbecue sauce by mixing together oil, garlic salt, lemon juice, onion, Worcestershire sauce, ketchup and water. Place scale side down on charcoal grill. Cook fish on the grill until fish starts to turn golden brown then apply prepared barbecue sauce.
|2 Pounds mullet fillets||2 Tbsp. cooking oil|
|1/2 Cup French or Thousand Island dressing||Paprika|
|1 1/2 Cups crushed cheese crackers|
Pre heat oven to 500 degrees. Dip mullet into dressing and roll in cracker crumbs. Place on well-greased cookie sheet. Drizzle oil over fish. Sprinkle with paprika. Bake in oven for 10 to 12 minutes.
|1 Pound fish fillets||1/2 Cup butter or margarine|
|1/8 Tsp. pepper||1/2 Cup slivered almonds|
|1/2 Tsp. salt||1 Tsp. chopped parsley|
|1/4 Tsp. dill weed||1 Tbsp. lemon juice|
In 8-inch microwave safe dish place almonds and butter. Cook uncovered on high for 5 minutes. Remove almonds and set aside. Place fish in dish with butter, turning to cat both sides. Sprinkle with salt, dill, pepper, parsley and lemon juice. Cover with waxed paper and cook on high for 4 minutes. Uncover; sprinkle almonds on fish. Cover; cook on high for 1 minute or until fish flakes with a fork. Let stand 4 minutes. Before serving, garnish with lemon wedges, sprigs of parsley and sprinkle with paprika.
|3 Mullet||Green onions|
|1 Tbsp. of shortening||Tomatoes, canned|
|Oil||Cooked rice of choice|
Fillet 3 mullet and cut into 3-inch pieces and place in a kettle containing 1 tablespoon of shortening. Add cut up green onions, tomatoes, salt and cooked rice. Cook about 30 minutes.
|3 lbs. mullet||Cracker crumbs (can substitute corn meal)|
Have fish cleaned and cut off head and tail. Wish fish and dry. Dip fish into one beaten egg and then into cracker crumbs or corn meal. Have frying pan ready, hot with oil or bacon grease about 1/2-inch deep in pan Drop fish into hot oil. Brown to suite, then turn and brown on other side.
|Boneless, skinless mullet fillets (enough so that each person has 2 fillets per serving)||Sour cream (can substitute plain yogurt)|
|Sugar (Sweet N’ Low or Equal)||Butter or margarine|
Put butter or margarine in skillet and put heat on medium high. Put mullet filets in a skillet and put heat on medium high. Put mullet fillets in skillet and cook approximately one minute per 1/2-inch fillets. Thicker the fillet, longer the cooking. Leave the fillets in skillet and generously scoop sour cream or yogurt over filets and sprinkle sugar over top of sour cream or yogurt.
|2 Pounds mullet fillets||2 Tsp. lime juice|
|1 Tsp. salt||1 Tsp. grated onion|
|Dash of pepper||1/4 Cup melted butter|
|1 Tsp. paprika|
Cut fillets to serving size portions. Place in a single layer, skin side down, in a well greased baking pan. Combine all other ingredients and pour over fish. Bake in moderate oven (350 degrees) for 20 to 25 minutes or until fish flakes easily when fork tested.
|2 Pints jars canned mullet||1/2 Cup chopped green pepper|
|1/2 Cup oatmeal, soaked||1/2 Cup chicken broth|
|1 Egg slightly beaten||Morton seasoned salt to taste|
|1 Small chopped onion|
Drain juice off of canned mullet. Mix all of the ingredients together in large bowl. Place in a lightly greased loaf pan. Bake at 350 degrees for 35 to 40 minutes.
|1 Clove garlic, finely chopped||2 Small, whole bay leaves|
|1 Cup chopped onion||2 Tbsp. snipped parsley|
|1 Green pepper, chopped||1/2 Tsp. salt|
|1/2 Cup chopped celery||1/4 Tsp. Italian seasoning|
|3 Tbsp. butter or margarine||Dash of cayenne pepper|
|1 (16 oz) Can of Spanish style tomato sauce||1 Pound mullet, cleaned and cut in bite size pieces|
|1/2 Cup dry red wine or water||3 Cups hot cooked rice|
Combine garlic, onion, green pepper, celery and butter in a 1 1/2-quart casserole. Microwave 3 minutes on high or until onion is transparent. Stir in tomato sauce, wine, bay leaves, parsley, Italian seasoning, salt and pepper. Cover with waxed paper. Microwave 5 minutes covered to finish cooking. Remove bay leaves, add mullet; stir. Cover with waxed paper. Microwave 4 minutes on high. Let stand 5 minutes. Serve over rice.
|6 Cups skinned mullet fillets||1 Can tomatoes|
|6 Slices bacon, cut into pieces||1/2 Tsp. minced garlic|
|1 Chopped onion||1 Tsp. oregano|
|1/2 Cup chopped celery||1/2 Tsp. basil|
|1 Large can tomato paste||Salt and pepper to taste|
Cook bacon in large skillet or dutch oven. Remove and cook onions, celery and mullet in bacon grease on medium or low for 3 to 5 minutes until mullet begins to turn opaque. Add rest of the ingredients including cooked bacon, and simmer on low for 30 minutes to 1 hour.
|2 Fillets of mullet per serving for each person||Everglades seasoning|
|Butter or margarine||Microwave safe bowl or dish with lid|
Lay 3 or 4 filets in dish and spread butter or margarine generously over top of each filet. Sprinkle Everglades seasoning on filets according to taste. Cover dish with lid and microwave on high for 3 minutes. Serve hot and enjoy.
|1 or 2 smoked mullet fillets, flaked and deboned||1 Tsp. dried marjoram or oregano|
|Oil and butter||Salt and pepper|
|1 Tsp. dried thyme||2 to 3 Cups sliced or chopped vegetables for stir-frying or sautéing such as zucchini, yellow squash, mushrooms, cabbage, green peppers, onions, broccoli, etc.|
Heat oil or oil and butter mixture in large frying pan. Sauce or stir-fry vegetables, adding ones that take longest to cook first, until tender. Add flaked mullet, herbs and seasonings, mix well. Cover for a few minutes to finish cooking and to heat mullet. Make sure mixture is not sticking, stirring if necessary. Serve hot over rice.
|Boneless mullet fillets||Black pepper|
|Seasoned salt||Finely chopped onion|
|Squeeze margarine||1 Tsp. Worcestershire sauce|
Cover bottom of microwave dish with fillets. Squeeze lime juice over all. Sprinkle seasoned salt and pepper. Drizzle squeeze margarine generously over fish. Sprinkle with finely chopped onion. Pour tomato juice evenly over top. Dash small amount of Lea and Perrins Worcestershire Sauce over fish. No more than a teaspoon. Cover with wax paper. Microwave on high for about 8 minutes. Serve over rice.
|4 to 6 large mullet filets, skin and scales on||1/4 Cup mustard|
|8 Ounces olive oil||2 Tsp. lemon or lime|
|1/4 Cup butter||1/2 Cup vinegar|
Marinate mullet fillets in oil for 2 to 3 hours. Lay fillets on grill down for approximately 20 minutes on medium heat. Turn over and baste with sauce. Cook for another 10 minutes or until done. Serve with side dish of sauce. For the sauce: combine butter, mustard, lemon and vinegar in saucepan. Bring to boil; simmer 2 to 3 minutes.
|1 Pint fresh canned mullet, drained||2 Tbsp. flour (self-rising)|
|1 Medium chopped onion||8 to 10 saltine crackers, crushed fine|
|1 Egg||1/4 Cup cooking oil|
Mix together all ingredients and form into patties. Fry in shallow oil until brown on both sides. Serve with lemon and tartar sauce.
|2 Pounds skinless, boneless mullet fillets||1/2 Cup chopped celery|
|1 Tsp. salt||1/2 Cup chopped onion|
|1/2 Tsp. pepper||2 Cups toasted cornbread cubes|
|2 Cups cornbread stuffing||1/2 Cup chicken broth|
|1/4 Cup butter, melted||1/2 Tsp. poultry seasoning|
|6 Lime wedges||1/2 Tsp. sage|
|1/2 Pound mild pork sausage|
Divide fillets into 6 portions. Sprinkle fillets with salt and pepper. Line 6 greased 10-ounce microwave safe cups with fillets, over-lapping ends of fillets. Divide stuffing into 6 equal portions and place stuffing in center of each fillet. Brush tops with butter Cook in microwave on high for 10 to 12 minutes, rooting the custard cups every 3 minutes Fish is done when the flakes easily when tested with a fork. Garnish with lime wedges.
|1 1/2 Pounds of mullet fillets||12 Slices French bread|
|1/4 Cup sesame oil||Lettuce|
|2 Tsp. minced garlic||6 Slices of tomatoes|
|1 Tbsp. paprika|
Cut fillets into 6 serving-size pieces. Combine oil and garlic. Brush fillets with oil mixture and place on broiler pan. Sprinkle generously with paprika. Broil 5 to 6 inches away from source of heat until fish flakes easily with a fork. Serve on French bread with lettuce and tomatoes.
|2 Pounds mullet fillets||1 Cup all-purpose flour|
|1/2 Cup white vinegar||1/2 Cup yellow cornmeal|
|1 Tsp. tarragon leaves||2 Tsp. paprika|
|1 1/4 Cups lime juice||Oil for frying|
|1 Tsp. salt||Salad vegetables|
|1/4 Tsp. pepper|
Cut fish into 4 to 5 inch strips; set aside. Combine vinegar, tarragon and lime juice in a flat bottom container with a lid. Place fish strips in vinegar marinade. Close lid tightly and chill for 30 minutes. Combine salt, pepper, flour, cornmeal and paprika; mix well. Remove fish from marinade or until fish is golden brown. Drain on paper towel. Place salad vegetables on plate and arrange fish on top. Serve with favorite dressing.