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Articles
By daybreak
Published: January 23, 2008
Updated: August 7, 2008
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Most Southerners know mullet, fried or smoked, to be a staple in Deep South cuisine. Varieties of the fish exist all over the world, but mullet found in Florida is widely considered the most delicious of them all.
Besides being featured in tasty Southern dishes, mullet is also popular for being the fish from Florida that likes to jump. The traditional way to prepare mullet in the Deep South is to fry it and serve with a side of cheese grits and hush puppies. But if you don’t fancy fried food, don’t fear; mullet can be prepared in a variety of ways. It can be barbecued, baked, pan-fried, broiled, deep-fried or smoked and does not dry out easily when cooked.
Mullet typically has a moderate to full flavor and a firm texture. Many say that during the mullet roe season, which is around November-February, the fish has a stronger taste than usual. For a milder flavor, skin fillets and remove the dark, lateral line that runs through the meat before cooking. For the best possible taste, choose fresh-caught mullet. It is best at the day of purchase, but can be kept refrigerated up to two days.
So many people love the jumping fish that there are several mullet festivals held throughout Florida each year. Niceville, once known as Boggy Bayou, hosts a 3-day celebration each year in the fish’s honor, appropriately called The Boggy Bayou Mullet Festival. The Mighty Mullet Maritime Festival in Panacea includes a mullet cook-off, a “fishy fashion show” and a number of other interesting demonstrations and exhibits. Marco Island’s Goodland Mullet Festival offers hungry visitors a heaping of fried mullet, as well as other delicacies from the Everglades. Southern-fried mullet is definitely a favorite in North Florida at The Catfish Pad West restaurant in Tallahassee. According to manager Roy Fisher, the seafood restaurant has been going strong for almost 20 years and serves about 175 pounds of fried mullet per week.
Mullet has historically been one of the more wallet-friendly of the Florida seafood products. Today it sells for under $2 per pound (whole) throughout Florida.
In 2006, more than 8.6 million pounds of mullet were harvested in the sunshine state alone. The two species of mullet harvested most (commercially) in Florida are the striped mullet and white mullet. Mullet are found worldwide in tropical and subtropical waters, including the bays and estuaries on Florida's Atlantic and Gulf Coasts. The fish is available in restaurants and at seafood retailers year-round, but is most heavily in supply during November and December.
For a taste straight from the Deep South, give the Fried Florida Mullet Fingers recipe a whirl. For a completely different taste, check out the Black-eyed Florida Mullet, a side dish that is sure to bring you good luck for the New Year. It’s easy to have a hopping party when you use Florida’s jumping fish; try the Smoked Florida Mullet Spread at your next shindig.
Fried Florida Mullet Fingers
oil for frying
2 pounds Florida mullet fillets
1 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 cups yellow cornmeal
2 teaspoons paprika
Heat oil to 375 degrees F in deep fryer or deep saucepan. Cut fish into 4- to 5-inch strips. Combine salt, pepper, flour, cornmeal and paprika; mix well. Coat fish strips with mixture. Deep fry fish in hot oil at 375 degrees F for approximately 4-5 minutes or until fish is golden brown. Drain on paper towel.
Yield: 6 servings
Nutritional value per serving: Calories 394, Calories From Fat 60, Total Fat 6.7g, Saturated Fat 1.9g, Trans Fatty Acid 0g, Cholesterol 74mg, Total Carbohydrates 49g, Protein 35g, Omega 3 Fatty Acid .53g
Black-eyed Florida Mullet
1/2 pound smoked, grilled or broiled Florida mullet meat
2 15-ounce cans black-eyed peas
1/2 cup chopped Florida onion
1/2 cup chopped Florida green pepper
2 teaspoons minced Florida garlic
1 teaspoon liquid hot pepper sauce
1 teaspoon salt
1/4 cup cider vinegar
Break fish into bite sized portions, set aside. Mash peas lightly, just until all are broken. Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes. Reduce heat to low, add mullet and cook until heated through. Serve immediately as a side dish.
Yield: 6 servings
Nutritional value per serving: Calories 169, Calories From Fat 22, Total Fat 2.4g, Saturated Fat .6g, Trans Fatty Acid 0g, Cholesterol 19mg, Total Carbohydrates 22g, Protein 14g, Omega 3 Fatty Acid .13g
Smoked Florida Mullet Spread
2 8-ounce packages cream cheese, softened
3 tablespoons Florida lemon juice
2 tablespoons grated Florida onion
3 cups flaked, smoked Florida mullet meat (remove skin and bones before flaking)
3 tablespoons chopped Florida parsley
crackers
Combine cream cheese, lemon juice and grated onion and whip until smooth and fluffy. Stir in fish and parsley. Chill for one hour. Serve with crackers.
Yield: Approximately 56 1-tbs. servings (3 1/2 cups)
Nutritional value per serving: Calories 37, Calories From Fat 26, Total Fat 3g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 11mg, Total Carbohydrates .3g, Protein 2g, Omega 3 Fatty Acid .05g
To get more recipes, festival information and a list of retailers that sell fresh mullet from Florida, visit the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing website at www.Fl-Seafood.com.
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Published: January 23, 2008
Updated: August 7, 2008
Print
EmailMost Southerners know mullet, fried or smoked, to be a staple in Deep South cuisine. Varieties of the fish exist all over the world, but mullet found in Florida is widely considered the most delicious of them all.
Besides being featured in tasty Southern dishes, mullet is also popular for being the fish from Florida that likes to jump. The traditional way to prepare mullet in the Deep South is to fry it and serve with a side of cheese grits and hush puppies. But if you don’t fancy fried food, don’t fear; mullet can be prepared in a variety of ways. It can be barbecued, baked, pan-fried, broiled, deep-fried or smoked and does not dry out easily when cooked.
Mullet typically has a moderate to full flavor and a firm texture. Many say that during the mullet roe season, which is around November-February, the fish has a stronger taste than usual. For a milder flavor, skin fillets and remove the dark, lateral line that runs through the meat before cooking. For the best possible taste, choose fresh-caught mullet. It is best at the day of purchase, but can be kept refrigerated up to two days.
So many people love the jumping fish that there are several mullet festivals held throughout Florida each year. Niceville, once known as Boggy Bayou, hosts a 3-day celebration each year in the fish’s honor, appropriately called The Boggy Bayou Mullet Festival. The Mighty Mullet Maritime Festival in Panacea includes a mullet cook-off, a “fishy fashion show” and a number of other interesting demonstrations and exhibits. Marco Island’s Goodland Mullet Festival offers hungry visitors a heaping of fried mullet, as well as other delicacies from the Everglades. Southern-fried mullet is definitely a favorite in North Florida at The Catfish Pad West restaurant in Tallahassee. According to manager Roy Fisher, the seafood restaurant has been going strong for almost 20 years and serves about 175 pounds of fried mullet per week.
Mullet has historically been one of the more wallet-friendly of the Florida seafood products. Today it sells for under $2 per pound (whole) throughout Florida.
In 2006, more than 8.6 million pounds of mullet were harvested in the sunshine state alone. The two species of mullet harvested most (commercially) in Florida are the striped mullet and white mullet. Mullet are found worldwide in tropical and subtropical waters, including the bays and estuaries on Florida's Atlantic and Gulf Coasts. The fish is available in restaurants and at seafood retailers year-round, but is most heavily in supply during November and December.
For a taste straight from the Deep South, give the Fried Florida Mullet Fingers recipe a whirl. For a completely different taste, check out the Black-eyed Florida Mullet, a side dish that is sure to bring you good luck for the New Year. It’s easy to have a hopping party when you use Florida’s jumping fish; try the Smoked Florida Mullet Spread at your next shindig.
Fried Florida Mullet Fingers
oil for frying
2 pounds Florida mullet fillets
1 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
2 cups yellow cornmeal
2 teaspoons paprika
Heat oil to 375 degrees F in deep fryer or deep saucepan. Cut fish into 4- to 5-inch strips. Combine salt, pepper, flour, cornmeal and paprika; mix well. Coat fish strips with mixture. Deep fry fish in hot oil at 375 degrees F for approximately 4-5 minutes or until fish is golden brown. Drain on paper towel.
Yield: 6 servings
Nutritional value per serving: Calories 394, Calories From Fat 60, Total Fat 6.7g, Saturated Fat 1.9g, Trans Fatty Acid 0g, Cholesterol 74mg, Total Carbohydrates 49g, Protein 35g, Omega 3 Fatty Acid .53g
Black-eyed Florida Mullet
1/2 pound smoked, grilled or broiled Florida mullet meat
2 15-ounce cans black-eyed peas
1/2 cup chopped Florida onion
1/2 cup chopped Florida green pepper
2 teaspoons minced Florida garlic
1 teaspoon liquid hot pepper sauce
1 teaspoon salt
1/4 cup cider vinegar
Break fish into bite sized portions, set aside. Mash peas lightly, just until all are broken. Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes. Reduce heat to low, add mullet and cook until heated through. Serve immediately as a side dish.
Yield: 6 servings
Nutritional value per serving: Calories 169, Calories From Fat 22, Total Fat 2.4g, Saturated Fat .6g, Trans Fatty Acid 0g, Cholesterol 19mg, Total Carbohydrates 22g, Protein 14g, Omega 3 Fatty Acid .13g
Smoked Florida Mullet Spread
2 8-ounce packages cream cheese, softened
3 tablespoons Florida lemon juice
2 tablespoons grated Florida onion
3 cups flaked, smoked Florida mullet meat (remove skin and bones before flaking)
3 tablespoons chopped Florida parsley
crackers
Combine cream cheese, lemon juice and grated onion and whip until smooth and fluffy. Stir in fish and parsley. Chill for one hour. Serve with crackers.
Yield: Approximately 56 1-tbs. servings (3 1/2 cups)
Nutritional value per serving: Calories 37, Calories From Fat 26, Total Fat 3g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 11mg, Total Carbohydrates .3g, Protein 2g, Omega 3 Fatty Acid .05g
To get more recipes, festival information and a list of retailers that sell fresh mullet from Florida, visit the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture Marketing website at www.Fl-Seafood.com.
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