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Tropical Barbecued Mullet (Serves 6)
Boggy Bayou Mullet Festival

2 pounds mullet fillets
Tropical Barbecue Sauce

Brush both sides of mullet fillets with Tropical Barbecue Sauce.  Place fillets in a single layer on well-greased grill.  Cook about 4 inches from moderately hot coals for 5 to 8 minutes.  Baste with sauce.  Turn fillets and cook 5 to 8 minutes longer or until fish flakes easily when tested with a fork.  Garnish with parsley.

Tropical BBQ Sauce (Makes ½ cup)

¼ cup molasses
¼ cup vinegar
2 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
½ tsp. hot pepper sauce (Frank’s Red Hot or Crystal Hot Sauce)

 Combine all ingredients.

Fried Mullet Roe
Nelda Turner, p. 189
A Little Taste of Heaven:  the Morehead City Heritage Cookbook

Mullet roe
Salt and pepper to taste
Cooking oil

Lightly salt roe and coat in flour. Put a small amount of oil in frying pan and heat on medium. Place roe in pan. You may want to cover them since they will splatter and pop. Cook slow on medium heat. Keep turning roe until thoroughly cooked.

They can be eaten plain or between 2 slices of loaf bread.

Benny’s Charcoaled Mullets
Nelda Turner, p. 178
A Little Taste of Heaven:  the Morehead City Heritage Cookbook

Enough medium to large mullets for the number of people you want to feed
Salt and pepper to taste

Barbeque sauces
Lemon-pepper marinade

Clean but don’t scale fish. Rinse. Salt and pepper fish well. Prepare charcoal or glass grill. When you have a good medium heat it’s time to cook fish. Cook fish on meat side down first until golden brown (approximately 20 minutes). Turn fish over to skin side. Brush sauce on fish and continue to cook about 10-15 minutes. Remove from heat and serve. The trick to this is to cook the fish slower and not on real high heat so they don’t burn.

Baked Mullet (Serves 6)
Boggy Bayou Mullet Festival

2 pounds mullet fillets               
2 tsp. lemon juice
Dash of pepper
6 slices bacon
1 cup soft bread crumbs
2 tbsp. chopped parsley

Wash cleaned fish and place fillets in a single layer in a greased baking dish, 12 x 18 inches. Sprinkle with juice and pepper. Fry the bacon until crisp, remove from fat and crumble. Cook onion in bacon fat until tender.

Remove from fat and arrange onion evenly over fillets. Combine bacon, bread crumbs and parsley. Sprinkle mixture over fillets. Bake in a moderate oven at 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork.

Grilled Mullet with Hot-Mango Honey Sauce (Serves 4)
Boggy Bayou Mullet Festival

¼ cup honey
¼ cup rice wine vinegar
2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
¼ tsp. hot pepper sauce
1 tbsp. jalapeno pepper, diced
½ cup pureed mango
4- 6 ounce, fresh mullet fillets
Parsley for garnish

For approximately 1 cup of sauce, combine all ingredients except fish fillets in a small bowl; reserve ½ cup to serve with the cooked fillets.  Brush both sides of fillets with sauce and place them on a sheet of tin foil.  Place the tin foil on the grill and cook the fish on medium for 5 to 8 minutes.  Baste the fillets with the sauce and turn, cooking an additional 5 to 8 minutes or until fish flakes easily.  Serve with the remaining sauce and garnish with parsley.

Smoked Mullet with Choctawhatchee Sauce (Serves 6)
Boggy Bayou Mullet Festival

5 pounds mullet butterfly fillets
1 gallon water
1 pound hickory branches or chips
2 quarts water
1 cup salt
Make a brine solution by combining 1 gallon of water and salt (real salt). Stir until the salt is dissolved. Place the fish in the brine and let soak refrigerated for about 30 minutes.
 Remove the fish from the brine; rinse thoroughly and dry.
If you live around Niceville, gather some dried hickory branches. If there isn't a hickory tree in your neighbor's yard, get yourself some of those store-bought hickory chips and soak them in 2 quarts of water for several hours or overnight. Keep the chips in a cool place to keep them from taking on a mildew or sour aroma.

To smoke fish, use a hooded or covered charcoal, electric or gas grill. The heat must be kept low; however, if using charcoal fewer briquettes are necessary than for regular grilling. Cover charcoal or ceramic briquettes with approximately 1/3 of the wet chips. The wet chips provide lower temperatures and create smoke which flavors the fish. The remaining chips should be added as needed throughout the cooking process.

Place the butterflied fish or fish fillets, skin side down, on a well-greased grill approximately 4 to 6 inches from the smoking fire. Close the hood on the grill and open vent slightly to keep smoke and air circulating. Smoke fish approximately 1 hour at 150 degrees to 175 degrees, or for about 30 to 45 minutes at 200 degrees. The fish is done when the cut surface is golden brown and the flesh flakes easily when tested with a fork. 
Choctawhatchee Sauce (Makes 2 ½ cups)

1 egg                                             1 tsp. instant minced onion
1 tsp. salt                                       3 tbsp. lemon juice
1 tsp. sugar                                    ¾ cup mayo
1 tsp. mustard                               ¾ cup salad oil
Dash hot pepper sauce                  1/3 cup chopped parsley
Dash pepper                                  1 clove garlic, minced
1 tbsp. horseradish

Put the first 9 ingredients (everything but the oil, parsley, garlic and horseradish) into a blender. Cover, blend a few seconds, uncover, add oil slowly, keeping motor running. Blend until thick and smooth. Add parsley, garlic and horseradish and blend until you get a smooth sauce. Serve with smoked mullet.




A Little Taste of Heaven Since 1857: The Morehead City Heritage Cookbook. 1st ed. 2007. Print.

Mullet Recipes." Boggy Bayou Mullet Festival. 2007. 17 Jul 2009 <http://mulletfestival.com/Mullet%20Recipes.htm>.

Taylor, Joyce. Mariner's Menu: 30 Years of Fresh Seafood Ideas. Raleigh: North Carolina Sea Grant, 2003. Print.

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